Khareni ttvash

Khareni ttvash

Armenia pickles

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 small cauliflower
2-3 celery stalks
1 green capsicum
1 red capsicum
2 carrots
2 green tomatoes
cooking salt, for sprinkling

Brine mixture

Quantity Ingredient
80g rock salt
250ml white vinegar
3 teaspoons sugar

To finish

Quantity Ingredient
1-2 garlic cloves
1-2 hot fresh or dried chillies
1-2 dill sprigs, optional

Method

  1. Wash the vegetables well. Break the cauliflower into florets; cut the celery into 5 cm lengths. Core and seed the capsicums, then cut into wide strips. Peel the carrots and cut into 5 mm slices. Cut the tomatoes into thick wedges.
  2. Layer the vegetables in a bowl, sprinkling each layer with about 2 tablespoons cooking salt. Leave for 5–6 hours, then rinse well and drain.
  3. To prepare the brine mixture, heat 1 litre water and the rock salt in a stainless steel or enamelled saucepan, stirring until the salt has dissolved. Add the vinegar and sugar and bring to the boil. Remove from the heat and leave until cool.
  4. Pack the vegetables into one or two sterilised jars, arranging them attractively. To each jar add a cut garlic clove, a whole chilli and a sprig of dill among the vegetables.
  5. Pour the cooled brine over the pickles and seal with glass or plastic lids. Store in a cool, dark place for 1 week before using, or up to 2–3 months. Once opened, store in the refrigerator.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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