Tourshi Makhloot

Tourshi makhloot just means mixed pickles. So, this recipe is very customizeable. I grew up eating this, and we like to eat it. Since we had bits and bobs of various vegetables to use, I decided to make it for us. However, I think there are things that must be in it, things that should be in it and things that may be.

There must be: Carrots, cauliflower, cucumbers, onion, sweet peppers.

There should be: Celery, hot peppers, salt packed or brined olives, and turnips.

There may be: Beets, cabbage, or green beans.

You need to wash all the vegetables, but you must peel carrots, onions, turnips, and beets. Ideally, your onions will be little pearl onions, but we don't often have them, so I use slices about 1/4" thick.

If you like, you may include turmeric in the brine. Don't do this if you are adding beets to the mix. The color will be awful. Turmeric is not essential, and I usually leave it out, but it is traditional in many quarters. If you use beets, do not use turmeric; if you use turmeric, do not use beets. Neither are essential, though. However, if you do not have celery to add to the mix, you can add some celery seed instead, as I describe below. Normally, I would have included coriander seeds, but since Jerome can't have that right now, I left it out of this batch. This recipe makes about four quarts of mixed pickles. Any extra vegetables can be put in a jar on the counter with the brine and an appropriate amount of the spices and herbs in it; cover it with the lid and turn the mix around for a week or so, then put in the refrigerator to eat right away. Any extra brine can be kept in the fridge and used for other pickles or added to salad dressing.

6 pounds of mixed vegetables, scrubbed, peeled if necessary, chopped into similar sized pieces, leaving small hot peppers whole
1/2 cup pickling salt
about 2 trays of ice cubes or equivalent
Brine:
6 cups white vinegar
3 cups water
1 tablespoon turmeric (optional)

For each jar:
3 cloves garlic, peeled (12 total)
2 heads fresh dill (8 total)
1 dry, hot chile (4 total)
1 teaspoon peppercorns (4 total)
1 teaspoon mustard seed (4 total)
1 teaspoon celery seed, if you don't have celery, if you do, exclude this (4 total)
1 teaspoon coriander seed (4 total)

Layer chopped vegetables in a large bowl and toss with the pickling salt. Cover with the ice and let sit at room temperature for about 4 hours.

In a large pot, bring vinegar, water, and turmeric (if using), to a boil. Keep hot at a low boil.

Drain vegetables well (do not rinse, you need the salt). Place the garlic, spices and herbs into the hot, sterilized jars. Pack salted vegetables into hot quart jars. Ladle hot brine over the vegetables, leaving 1/2 inch headspace. Using a thin knife, or skewer, poke down through the jars to release air bubbles. Wipe rims and cover with new lids. Screw on rings to finger tightness, not too tightly, just enough to keep the lids on before they are sealed.

Process in a boiling water bath for 10 minutes. Cool upright, remove rings and check seals, and store without the rings. They will be ready to eat in about 2 weeks.

Labels: Frugality, Homemaking, Preserving the Harvest, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 2:30 PM