Mixed Vegetable Pickles (Greek-Style Toursi)
TO BHMA International Edition counts down to Clean Monday by sharing traditional Lenten recipes.
TO BHMA International Edition counts down to Clean Monday by sharing traditional Lenten recipes.
Info
Prep Time:
10mCook Time:
3mDifficulty Level:
Ingredients
- 2 large carrots, peeled and cut into thick slices
- 5 celery stalks, cut into large pieces
- 5–6 cauliflower florets
- 5–6 small cucumbers
- 5–6 long sweet peppers (left whole)
- ½ cup vinegar
- 1 tablespoon whole peppercorns
- 1 tablespoon salt
Directions
Wash all the vegetables thoroughly. Cut the cauliflower, carrots, and any larger vegetables into bite-sized pieces.
Bring a large pot of water to a boil. Blanch the mixed vegetables for 3 minutes.
Using a slotted spoon, transfer the vegetables to a large, sterilized jar with a tight-fitting lid.
Add the salt and whole peppercorns.
Pour in enough of the hot blanching water to fully cover the vegetables.
Add the vinegar and allow the mixture to cool completely.
Seal the jar tightly. The pickles will be ready to eat after 24 hours.
Once opened, store the jar in the refrigerator.
Recipe Tips
For extra flavor, you can add a clove of garlic or a bay leaf to the jar before sealing.
Notes
Pickling is one of the oldest methods of preserving vegetables for long periods. In Greece, mixed vegetable pickles — known as tourshi — are especially popular during Lent, when plant-based dishes take center stage.
For long-term storage, always sterilize your jars before use. Vinegar and salt act as natural preservatives, and blanching the vegetables is essential for both safety and texture.