A delicious spicy medley of vegetables, flavoured by aromatic dill and garlic. Armenian Pickles, sometimes known as Tourshi, is the ultimate in pickling versatility. The name comes from the word ‘torsh’, Persian for sour.
Our recipe uses traditional vegetables like cabbage and green beans, but we’ve also added beetroot for a vibrant twist. Swap and change your combination according to seasonality, or try swapping horseradish with fresh chilli peppers for added heat.
Leave for several months to let the flavours impart and the deep red colour will brighten up any winter meal.
- 2 beetroots, peeled and sliced into discs
- 1/2 small white cabbage, sliced into wedges
- 200g mixed runner beans or French beans, tailed
- 4 spring onions
- 1 head of wet (new) garlic, left whole, outer layer peeled
- 50g dill heads or stalks
- 50g fresh horseradish, chopped
- 1 litre water
- 3 tablespoons sea salt flakes
- 10 black peppercorns
- 10 mustard seeds
- 10 corriander seeds
Fill a 2 litre Kilner clip top or screw top jar with the vegetables, garlic, dill and horseradish.
Bring the water, salt, peppercorns, mustard and coriander seeds to boil in a saucepan and leave to cool for 20 mins.
Pour into the jar and make sure all the vegetables are covered with the liquid.
Close the jars and leave on the worktop for a week to pickle.
Store in the fridge. This will keep for months, unopened.