Turshi Khiyar Iraqi Pickles Recipes

TURSHI KHIYAR (IRAQI PICKLES)

Turshi Khiyar (Iraqi Pickles) image

These are traditional Iraqi pickles. Pickled veggies are usually served as part of a typical Iraqi meal. The spice mixture in these makes them irresistible. Also, the method used here can be used for other veggies as well.

Provided by Cluich

Categories Iraqi

Time 10m

Yield 4 lbs

Number Of Ingredients 7

Ingredients

4 lbs pickling cucumbers
4 cups white vinegar
2 garlic cloves, crushed
1/3 cup kosher salt
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon sugar

Steps:

Put the cucumbers in a mason jar or jars.
In a pot, bring the vinegar, salt, garlic, and spices to a boil.
Remove from the heat and pour over the cucumbers to the top of the jar(s). Seal the jar.
Pickles will be ready within a week. Just watch for the color change.

ARMENIAN PICKLES (TOURSHI)

Armenian Pickles (Tourshi) image

Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.

Provided by manushag

Categories < 60 Mins

Time 45m

Yield 8 quarts, 32 serving(s)

Number Of Ingredients 11

Ingredients

2 large heads cauliflower, cut up into florets
1 large head of cabbage, cut into wedges
1 lb carrot, peeled and sliced
1 lb green beans
1 head garlic, divided
16 large dill sprigs, divided
4 tablespoons whole mixed pickling spices, divided
3 quarts water
1 quart white vinegar
1 cup kosher salt
1 teaspoon turmeric

Steps:

Sterilize 8 large mouth quart jars and lids.
Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch. Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon. Put two sprigs of dill and two cloves of garlic in each jar with one or more teaspoons of pickling spice, to taste.( I use about 1-1/2 tsps.) Add one or more hot peppers to each jar if you like spicy pickles.
Boil water, vinegar, salt and turmeric.
Pour into each jar to fill and seal.
Store in a cool dry place for four to six weeks.

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