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Armenian-style pickles
Course: Snack
Cuisine: Mediterranean
Keyword: pickles, tourshi


  • 2 quarts water
  • 1 quart, plus one cup white vinegar
  • 1/4 cup salt
  • 1/2 cup sugar
  • 3 large cloves of garlic
  • 3 jalapeño peppers
  • cauliflower, cup into florets
  • carrots, peeled and cut into coins
  • celery, cut into small sticks
  • napa or regular cabbage, cut into large chunks
  • green beans, ends removed


  • Combine the water, vinegar, salt, and sugar in a large bowl to make the brine.
  • After mixing the vegetables in the brine, leave at room temperature for three days.
  • Place vegetables and in jars and cover with brine before sealing. Include a garlic clove and a jalapeño in each jar.
  • Enjoy!