Traditionally, this is the time of year for pickling local seasonal vegetables. That way, they would be ready just in time for Thanksgiving.
Tourshi is the Armenian word for pickled vegetables, which is also Ashley's company name. Last week, she decided to experiment with various veggies and made about eight jars of Tourshi.
Pickle making has become a lost art. But locavores and foodies everywhere are rediscovering what their grandmothers always did: preserve summer's bounty in brine for the upcoming winter months.
I find it interesting that almost every culture has this tradition.
The Polish have sauerkraut, Koreans have kimchi, and the Indian culture has green mango pickles, or achar.
I remember Mr. A's mother always had Tourshi in the refrigerator to snack on.
Since Ashley has an opportunity to pickle and preserve produce next year while working for a farm in New Mexico, she has been experimenting with different versions and combinations of vegetables in the jars. I particularly like this one. It's a work of art!
She even made a combo that she calls the "Bloody Mary Mix!"
You can pickle just about any vegetable.
The basic Armenian recipe for Tourshi is as follows:
Carrots, pealed and sliced
or any other veggie to your liking
3 quarts of water
1 quart of white vinegar
1 cup kosher salt
2 teaspoons of tumeric
Sterilize jars and lids
Prepare vegetables and divide among 4 quart jars with wide mouth lids.
Put one sprig of dill and two cloves of garlic with a tablespoon of pickling spice in each jar.
Add one or more hot peppers if you like your pickles spicy!
Boil water, vinegar, salt and tumeric. Pour into each jar to fill and seal.
Store in a cool, dry place for four weeks.
Or keep in the refrigerator.
Ashley made her own version with white vinegar, water and white wine
She did not add pickling spice, and opted to store her Tourshi in the refrigerator.