🇦🇲 Armenia

Torshi Recipe

A zesty fermented vegetable medley with bold and tangy flavors.

1-2 jars

Easy

1 hour - 2 weeks (if fermenting)

Ingredients

Mixed vegetables, such as cauliflower, carrots, bell peppers, cucumbers, cabbage, and garlic, cut into bite-sized pieces
4-5 cups of water
2-3 cups of white vinegar
1/2 cup of salt (adjust to taste)
1/4 cup of sugar (optional, for a slightly sweet version)
Spices, including:
Whole black peppercorns
Coriander seeds
Mustard seeds
Cloves
Bay leaves
Additional flavorings, like fresh dill, garlic cloves, or hot peppers (optional, for extra flavor and heat)

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

Instructions

Step 1

Prepare the Vegetables: Wash and chop your chosen vegetables into uniform, bite-sized pieces. For garlic, you can use whole cloves.

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Step 2

Sterilize Jars: Sterilize the jars and lids by boiling them in water for 10 minutes.

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Step 3

Pack the Jars: Tightly pack the vegetables into the sterilized jars. You can mix the vegetables or layer them. Add the whole spices, herbs, and any additional flavorings as you go.

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Step 4

Prepare the Brine: In a large pot, bring the water, vinegar, salt, and sugar (if using) to a boil. Stir until the salt and sugar are completely dissolved.

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Step 5

Pour the Brine: Pour the hot brine over the vegetables in the jars, leaving about a half-inch of headspace. Make sure the vegetables are completely submerged.

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Step 6

Seal the Jars: Wipe the rims of the jars clean, then place the sterilized lids on top and screw on the rings.

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Step 7

Let it Mature: Store the jars in a cool, dark place for at least 2 weeks before opening OR if you want to eat it sooner, give it at least an hour or two. This allows the flavors to develop. Refrigerate after opening.

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

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