Armenian Toorshi

By ozzie

Ingredients

• 9 Cups water
• 7 cups distilled white vinegar
• 1/2 cup pickling salt, or Kosher salt
• 1/2 to 1 1/2 tablespoons sugar depending on sweetness desired
• 2-3 whole cloves of garlic
• 2-3 hot dried chiles
• whole cloves, dill tarragon and or basil
• cabbage (cored and quartered)
• carrots (cut in 3 inch rounds or quartered and cut into 2-3 inch lengths
• cauliflower (cut into flowerettes)
• celery stalks (cut into 2-3 inch pieces
• small white onions (skinned and left whole)

Preparation

Step 1

Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat. Serve chilled.