I am a big fan of this type of pickling and have a couple suggestions. You should cut the other end of the cucumber instead. The stem end is fine, it is the flower end that can make them soft. The tannin in the bay leaf is what helps keep them crispy, you can add oak leaves or grape leaf to keep them crunchy. Many old recipes for this type of pickle uses grape leaves on top for the crispiness and as a barrier from the air for the veggies. My grandmothers recipes from our old German and Hungarian ancestors used grape leaves and sometimes rye bread for quick pickles.
You make me feel so close to my heritage and roots just by watching you and listening to you. It reminds me of cooking with my grandma as a child and being far from home right now (in a differnt country) it really brings me a lot of comfort and happiness. Please continue brining your recipies, family, and wonderful personality to us via youtubem it is what we need ♡♡♡ it just feels like a big hug lol ♡
Thank you Heghineh I live in the San Fernando Valley near a Armainain Market and I am so very thankful for your videos and family recipes that I forgot how to make over the years
My favorite is pickled garlic and cauliflower. I love it so much. I always heard you need to boil the water with salt and put that for the brine. So this doesn’t require warm water? I use those 1 gallon ice cream buckets for mine. Works really well. If I wasn’t the only one eating tetu at home, I would probably use those 5 gallon water jugs with top cut off.
That is a different type of pickle. This is lacto-fermentation and is the original way to pickle foods by using the natural bacteria present on the vegetables. It is making a big comeback in popularity and I use my veggies from my garden to make different pickled things. I also use vinegar to make quick pickles in my fridge too. Pickles are the best thing in the world and they are low in calories and full of probiotics.
Robert M hi Robert. By lacto fermentation, you mean the same process that happens when you make sauerkraut?? It looks like she only leaves the container slightly uncovered until the veggies shrink down a bit then she closes the lid on. She didn’t mention anything about bubble formation.
is that choko that you sliced up (just after cutting the garlic)? if it is, absolutely love it! we eat a lof of it on my island (Reunion Island) and when I got to Australia nobody knew what it was so I can only find it at Asian grocery places. I never tasted it pickled but I will for sure try!! :)
Oh! I think I finally understand the process....so it's ok if there is air around the lid, it's ok if it's open as long as everything is safely under salted water. Correct? I thought it had to be closed lid the whole time.
Hi Heghineh, you are amazing. Thank you for showing me how to do this melange of pickled veggies. When it is time to stop and put into the fridge, do you use the same liquid they were pickled in or do you use something else for the liquid in the jars?
I was looking for a pickled recipie! my dad did this when I was a kid :) he's Armenian. now I'm 25 I can't wait to try this! Do you know is this is a probiotic?
A late reply, but I believe they are probiotic. Since they are fermented. Store bought pickles usually are made with vinegar so they aren’t probiotics, but this fermentation process with salt/water brine should make it probiotic.
I boil the water and salt, and let it cool then add it to the vegtables. I put 1 TBSP of salt to one liter of water. I think this is very important for the veggies to stay firm.
is this the same as torshi? any Persian or Russian Armenians around... also is this fermented veggies.. is that the same as pickled?. love your videos xx
Yeah it's fermented with salt and water... not pickled. If you put vinegar in it, it will kill the good bacteria responsible for the fermentation process... and then it becomes a pickle
Russian Armenian, here. Happy to see someone else who calls this tourshi, too! I'm guessing the difference in name is regional, similar to bokon/matnakash bread. Either way, delicious!
Barev Heghineh. Inch havom baneres sarkoom. Shnorhakal. I have a question about the slightly unripe tomato in the t-too. I grow lots of different vegies and tomatoes. Do you just use small tomatoes? grape or cherry tomatoes or roma tomato will work also? just cutting a cross at the bottom?
When does the pickled vegetables expire? After a week or it can be a month? Do we have to keep it in the refrigerator or out in room temperature with a lid?
I am making this right now, but I don't feel like the brine is salty enough? I used your measurements but it doesn't taste super salty...... is this normal?!
She knows, but in Armenian. Instead of making you feel uncomfortable speaking Armenian knowing that you won't understand, she rather chose to make herself feel uncomfortable by saying "I don't know". Compassion is a good thing to learn. Helps you understand people.
I loved watching this pickle recipe, but is it not necessary to close the pot properly>>????? as I saw you left it open.... and why is my pickle never good, it is never sour and it goes mooshy . thanks !
Yes, you'll need to close it properly , I may have mentioned it in the written recipe try this recipe, I'm sure you'll be able to make better pickled veggies if you use the right amount of salt and don't let it marinade too long in very warm place
children making noise and constant interruption from cell phone texts etcetera make this video unwatchable which is unfortunate as this could have actually been an interesting and instructive video. Also, please have your ingredients set up and prepared so it doesn't seem so completely disjointed and chaotic. I hope you are able to make new videos that address this issues as the concept seems delicious. Very disappointing.
