Traditional Armenian Pickles A.k.a Mayris Tourshu

Introduction: Traditional Armenian Pickles A.k.a Mayris Tourshu

First of all I am a Australian born Armenian who has a passion for Armenian food.

Unfortunately for most people around the world who do not know an Armenian would not know about the Armenian culture let alone Armenian cuisine.

Some of my favourite reciepies are,
Basterma ( very similar to Italian prosciutto)
Watermelon and Bulgarian feta (you have to try it before commenting),

This recipe for tourshu comes from my Mayr (mother) and I believe is a perfect example of traditional Armenian food which compliments and reflects Armenia's food culture.

Step 1: The Vegetables

Select only the freshest, firmest and unblemished vegetables listed below.
Please make sure you wash all of your vegetables before pickling.

Cabbage, (cut into small chunks)
Carrots, cut into 3- to 4-inch pieces
Cauliflower, cut into florets
Capcicums, seeds removed and cut into chunks, and
Chick Peas 1 Pkt
Garlic (ends cut and peeled keep whole)

Step 2: Pickling Water

Pickling Water

2 Litres (1/2 gallon) water
1 cup kosher salt
500ml (1/2 quart) vinegar

Combine all pickling water ingredients.

Step 3: Pickling Spice

Pickling Spice

1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon black pepper
1 tablespoon of chilli seeds
1 (2.5 cm) piece cinnamon stick
3 dried bay leaves

Step 4: The Instructions

The Instructions

1. Clean your Pickling jars.
2. To each jar of pickles you want to make evenly distribute garlic,chickpeas and pickling spice.
3. Layer a variety of the vegetables evenly in each jar.
4. Pour the prepared pickling water over the vegetables in each jar (ensure that you do not fill up the jars completely but make sure the contents are completely covered) .
5. Place the lids onto the jars and seal them, and set aside the jars in your pantry.
6. Leave your tourshu in your pantry undisturbed for 4 weeks.

Step 5: Finally Finished!

Firstly congratulations on being patient enough to complete my mothers recipe and I hope you truly enjoy your traditional Armenian Tourshi.

Lastly I hope that this recipe reaches an audience throughout the world and inspires those people to find out more about Armenia and her history, creative arts and food culture. 

Thanks for reading

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    Carol Ann Speight

    I have made Armenian pickles since the early 1970's. Lost my recipes years ago in a move. Woke up last night about 3:00 a.m. thinking about them and this is the first recipe this morning I came across. It is not quite the same as mine but I will use it. I always heat "the brine" and will also process my pickles after making them. Will come back later on in the season to let anyone knw how they turned out.....cas


    5 years ago

    How many and what size jars does this recipe yield?


    6 years ago on Introduction

    Mmmmm I have to make this. I miss the Armenian food I grew up with, especially lulu kebab. nomnomnom.


    7 years ago on Introduction

    What dishes do these typically acompany, or are they cut up and mixed into dishes for flavoring? Eaten alone? They look good!


    Reply 7 years ago on Introduction

    you can always cut and mix them into your dishes, whenever I pickle sweet peppers I always use those pickled sweet peppers in my spaghetti bolognese sauce for a bit of a extra flavour. Traditionally Tourshu accompanies ones meals but it also is eaten with and in the same manner as antipasto foods.


    9 years ago on Introduction

    Please, do you use, hot or cold water and do you boil the pickling water ?
    Excuse my english, Iam french.
    Thanks for response


    Reply 9 years ago on Introduction

    Hi there, yes boil the the pickling water however let the water cool down before putting in the vegetables otherwise you will cook the vegetables.

    To cool the pickling water just cover the pot with the pickling water with a tea towel and let it cool normally, do not put the pickling water into the refrigerator to cool it.


    10 years ago on Introduction

    Hi there, dried chick peas are fine to use with the tourshu, thanks for looking and I hope you enjoy your tourshu!


    10 years ago on Introduction

    Looks delicious!! What kind of chickpeas are used for this? I can only get dried ones here....