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–+ servings

T'too - Armenian Pickled Vegetables

These sour and pungent, salty and tangy fermented vegetables called t'too. They are very popular in Armenian culture.
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Ttoo_vegetables
Prep Time:1 hour

Equipment

  • 1 Non reactive pot Enamel, stainless steel or ceramic or glass, big enough to hold all the vegetables.
  • 1 Stock pot For making the brine
  • 1 Cotton towel or cloth
  • 1 Plate or wood To stop the vegetables from floating.
Course
Appetizer
|
Condiment
Cuisine
Armenian

Ingredients

  • 1000 gram Cucumber
  • 1000 gram carrots
  • 200 gram string beans
  • 1 stalk celery
  • 1 head cabbage
  • 1 head cauliflower
  • 1 bulb garlic
  • 400 grams green tomatoes
  • 10 liter water
  • 500 gram salt
  • 2 tablespoon dill seed
  • 5-10 each allspice
  • 10 each black peppercorn
  • 3-4 each bay leave
  • 1-2 each hot pepper
Metric - US Customary

Instructions

Preparing the vegetables.

  • Wash all the vegetables under running water. Cut and trim any unusable parts. Peel the garlic.
  • Cover the vegetables with the water vinegar solution (1 cup vinegar to 4 cups of water) for 15 minutes.
  • Cut the vegetables to desired sizes.
    Carrots can be cut in batons or coins.
    Cauliflowers separate into florets or into wedges
    Cabbage cut into wedges
    Celery cut into batons or chunky slices
    Make bundles with green beans, celery and carrot batons and tie with a sting.
  • Arrange the vegetable in the pot in layers. Bigger chunks neatly placed on the bottom. Evenly spread the whole cloves of garlic between each layers.
  • If you are using dill (on a long stem), arrange them like a wreath, and place on top of the vegetables.

Making the brine

  • In a stock pot, bring the water to a boil. Add the salt and the seasoning.
  • Let it simmer for a few minutes. Set aside to cool down.
  • Pour the brine over the vegetables until fully covered.
  • Drape a clean towel or cotton cloth on top of the vegetables, and place an upside down plate over the cloth.
  • Put a weight on the plate to weight down all the vegetable in the brine.
  • Put into a cool place to ferment.
  • Every few days, wash or change the cloth and the plate.
  • Depending on the temperature and the environment, the t'too will be ready in 5-10 days.
  • To store for daily use, put the pickled vegetables in smaller jars with brine. Store in the refrigerator.

Notes

  • Thoroughly clean and wash the vegetables, ensuring any blemishes are removed. After washing, soak all the clean vegetables in a saltwater vinegar solution for 10-15 minutes. This will minimize any leaving bacteria.
  • While you can keep most of the vegetables whole, cutting them will make the jarring process easier after fermentation is complete.
  • The ideal temperature for fermentation is between 55-65°F (15°C). You'll need a dark, cool place to store the pickling vegetables.
  • Ensure the vegetables are fully submerged in the brine. To achieve this, cover the vegetables with a plate (slightly smaller than the pot's diameter), drape a cheesecloth or cotton towel over them, and place a weight on top.
  • If you have an ideal storage location for the fermentation container, you can keep adding new vegetables, continuously replenishing with fresh ingredients.
  • Use kosher salt, sea salt, or rock salt for the best results. Avoid table salt, which often contains more additives. Also, steer clear of salt with added iodine.
Calories: 62kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3900mg | Potassium: 335mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4193IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 1mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 50 serving
Calories: 62kcal
Author: Noune DiCesare
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