TOURSI
(GREEK PICKLES)
Toursi are Greek pickles, tangy, often garlicky and herby vegetables preserved in vinegar or brine that brighten meals from meze plates to simple sandwiches. Commonly pickled veggies in Greece include cauliflower, carrots, cucumbers, green beans, small peppers, red peppers, onions and beetroots, with regional variations adding chillies, olives, or even artichokes, and flavourings like dill, oregano, bay leaves coming into play.
My toursi have a flavour profile of aniseed with the fennel seeds and touch of ouzo, to give a lovely hum of aniseed without being overpowering. The apple cider vinegar offers tart sweetness and the bay leaf leaving a touch of vanilla through the pickles. Use up everything you have, as the Greeks will grab what’s leftover from the summer and pickle them, so they have a crunchy addition all winter.
TOURSI
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TOURSI 〰️
Time: 20 minutes hands on + 48 hours pickling
Serves: 2 large jars worth
500ml white vinegar
500ml apple cider vinegar
400ml water
1/4 cup ouzo
200gm caster sugar
4 tbl sp sea flake salt (less for refined)
2 tbl sp fennel seeds
2 tbl sp caraway seeds
2 tbl sp black peppercorns
Place all pickling ingredients into large pot and play on low heat and bring to a simmer slowly. Stir a couple times to help bring the sugar to melting point. While it comes up to heat, begin to prep your vegetables.
2 carrots
3 cucumber
2 red capsicum
5 radishes
4 pickling onions
6 bay leaf
2 large glass jars
Wash all the vegetables throughly. Cut carrots, cucumber and capsicum into thick matchstick. Half and quarter the radishes and pickled onion, depending on the size of them. Place the vegetables in the jar, trying to fit in as much as possible. Add in the bay leaf and push into seperate spots of the jar.
Once the pickling jars are ready with all the vegetables inside, add heat to the pickling liquid and bring to the high simmer. Carefully pour the hot liquid into the jars and fill to the top and then close quickly with the jar top. Leave out to pickle for two days before enjoying. I keep mine in the fridge once opened.