My Iraqi friend brought some delicious, yellow, pickled mixed vegetables to share when we had a covered dish / potluck / pitch in, one day, at work. They knocked my socks off and I asked if his wife could give me the recipe or if it was one of those everything-to-taste recipes. He said he would ask.
She tried. Bless her sweet heart. And I am incredibly grateful for her effort. But, it’s one of those recipes that is everything according to your taste. So, it isn’t going to be an easy thing for me to make. The first time. And it requires an unfamiliar ingredient. The pickling spice is not the same combination as American pickles use.
I had to find it in an Arabic grocery store. And I ONLY speak American English. This did NOT help. But, the very nice people at the Mecca Market in Raleigh did their best to understand what the hell I was talking about. And I have a package of this.
And I have all the other ingredients for the recipe. So, I’m going to try it tomorrow. In the mean time, here is what she sent me. I will add quantities as I figure them out.
1. Cucumber (small size) pickle (She used dill pickles.)
4. Green pepper
6. Vinegar (apple cider)
7. Lemon juice
8. Citric acid
10. Olive oil
12. Torshe spices (Iraqi spices, in Raleigh Arabic store)
1. Chop each of parsley and garlic. Mix them together.
2. Wash cucumber pickles and slit it them up one side. Put them in a strainer.
3. Stuff the cucumbers with the garlic and parsley mixture and place in a clean, dry jar.
4. Mix vinegar, lemon juice, citric acid, garlic and salt together. *I usually lighten the vinegar with water (1 cup vinegar / 1 cup water) or 2 cups vinegar / 2 cups water. Put this part together as you like for more sour or salty.
5. Boil each of cabbage, carrots and green pepper separately and put them in the strainer until they cool.
6. Arrange the vegetables in the form of layers above the cucumbers.
7. Make another mixture, same ingredients. But, this time, you have to add Torshe spices.
8. Add mixture until it covers all the vegetables.
9. Add some olive oil on top to prevent mustiness.
10. Close the jar tightly and leave it at room temperature. After 2 or 3 days, the torshe will be ready to eat.
Further questioning gave me the information that you put hot solution on the stuffed pickles and cold solution with the torshe spice over the whole thing. And you cook the other vegetables until they are almost done but still have crunch and you stop the cooking so that they aren’t completely right allowing the solution to finish cooking them.
1 quart with stuffed dill cucumber pickles, carrot, bell pepper, red cabbage chunks and slivers.
1 pint without cucumbers but with 50/50 parsley/garlic mixture on the top of the other vegetables.
3 half pints of Mexican sour gherkins with parsley/garlic mixture on top.
Pickling solution poured over all of them (boiling):
2 c. vinegar
2 c. water
2 Tbsp. torshe spice
1 Tbsp. salt
1 Tbsp. lemon juice
1 tsp. citric acid
Sealed in canning jars.