Arag Tourshi
Արագ թթու·(ah-rahg toor-shee)
The Mezze Fridge (Weeknight Spreads & Snacks)
A proper mezze spread without tourshi is a tragedy. Traditionally, an Armenian grandmother would spend late autumn fermenting massive crocks of cabbage in a cellar to survive the winter. But you live in Ohio, and you want that sharp, garlicky crunch on a Tuesday. The secret to this twenty-four-hour weeknight version is the thermal shock. By pouring a boiling, highly spiced vinegar brine directly over raw, tightly packed vegetables, you instantly soften their cell walls. They drink in the garlic and dill immediately, bypassing weeks of fermentation while preserving a loud, satisfying snap. No crocks, no waiting. Just the exact taste of home by tomorrow's dinner.
Before you start
Wash two one-quart wide-mouth glass jars and their lids in very hot, soapy water.
Divide the garlic, jalapeños, bay leaves, dill, peppercorns, and beet slices evenly between the bottom of the two jars.
Pack the cabbage, cauliflower, carrots, and celery into the jars as tightly as humanly possible, leaving half an inch of space at the very top.
Use your thumbs to press them down hard; the tighter they are packed, the better they will pickle, as they will shrink slightly when the hot liquid hits them.
Ingredients
- green cabbage1/2 small
- cauliflower1 small
- carrots3 large
- celery stalks3 med
- red beet1 small
- garlic cloves6 large
- jalapeño peppers2 med
- dried bay leaves4 small
- fresh dill sprigs1/2 cup
- whole black peppercorns1 tsp
- filtered water2 cup
- distilled white vinegar2 cup
- kosher salt3 tbsp
- granulated sugar1 tbsp
Method
- 01
Combine the water, white vinegar, kosher salt, and sugar in a medium saucepan and bring to a rolling boil over medium-high heat.
Stir well to ensure every grain of salt and sugar has completely dissolved.
- 02
Carefully pour the boiling liquid directly over the raw vegetables in the jars until they are completely submerged.
You might hear slight popping or cracking sounds—this is the thermal shock breaking down the rigid exterior of the vegetables so the acid can instantly rush in.
- 03
Tap the jars gently on the counter to dislodge any hidden air bubbles, top off with more hot brine if the liquid level drops, and tightly screw on the lids.
- 04
Leave the sealed jars sitting on your kitchen counter until they cool completely to room temperature, then transfer them to the refrigerator.
As they cool, the lids will pop down, creating a tight vacuum seal that pulls the garlic and dill flavors deep into the cabbage and carrots. They will be phenomenally crunchy and sour in exactly twenty-four hours, and will keep perfectly in the fridge for up to six weeks.
Notes
Do not use iodized table salt.
It contains anti-caking agents that will turn your brine cloudy and give the vegetables a metallic, chemical taste; stick to pure kosher or pickling salt.
The beetroot trick.
Slipping a couple of slices of raw red beet into the jars before packing them is an old grandmother's trick to turn the cauliflower and cabbage a beautiful, vibrant pink as it pickles.
From Cook Armenian in America.