Makes 6 quarts

3 quarts of water
1 quart of cider vinegar
1 cup pickling salt
12 medium cloves garlic, or 6 huge ones
12 large sprigs fresh dill
assorted vegetables, particularly:

Special equipment

6 sterilized quart jars and lids


While you bring the water, vinegar, and salt to boil, pack the vegetables into the jars. Make sure that each has 2 cloves of garlic and 2 sprigs of dill. All else is personal preference. In some families, the carrots and cauliflower are more popular, in others the tomatoes. Some folks love pickled green peppers; I do not. If you want to make a jar spicy, use one hot pepper. It will make the contents of the entire jar fiery. It also helps if the hot pepper you use is red; that way you can tell the whole jar will be hot before you open it.

Pour the boiling liquid into the jars over the vegetables. Seal tightly, and let them season for at least two weeks before serving. Those jars that seal themselves go in the basement; those that don't seal go in the fridge. Sealed Tourshi keeps for a couple of years.


Another family recipe.


Some people put small green cucumbers in their tourshi, but if you want dill pickles, then just make a jar. Why waste the tourshi space on pickles? You can use other vegetables too, like green beans and celery, the only caveat being that cabbage should be put in a jar by its lonesome.

First served: Lughnasad 1995
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Last modified: © Sept 2010