Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 cauliflowers, broken into small flowerets
- 2 bunches celery, cut in desired lengths
- 3 lbs. carrots, cut in desired lengths
- 3 lbs. green pepper, cut in desired lengths
- small white onions (opt.)
- green tomatoes (opt.)
- green or wax beans (opt.)
- 4-5 hot peppers
- garlic
- brown sugar
- celery tops
- Brine:
- ½ gal. cider vinegar
- ½ pt. water, strained from ½ box cooked pickling spices
- 1 gal. water
- 1½ cups cooking salt (non-iodized)
Directions
Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half. Fill bottles with assorted, washed, cut-up vegetables. Pour brine to about 1½' from top and tightly pack additional vegetables in jars as they begin to settle.
Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place a teaspoon of brown sugar on top of each jar and seal tightly. Set bottles in cool place. Tourshi will be ready in two weeks.
Category:Armenian Recipes
Category:Armenian Appetizers