Armenian Pickles (Tourshi)

• 2 large heads cauliflower, cut up into florets
• 1 large head of cabbage, cut into wedges
• 1 lb carrot, peeled and sliced
• 1 lb green beans
• 1 head garlic, divided
• 16 large dill sprigs, divided
• 4 tablespoons whole mixed pickling spices, divided
• Brine
• 3 quarts water
• 1 quart white vinegar
• 1 cup kosher salt
• 1 teaspoon turmeric

1. Sterilize 8 large mouth quart jars and lids.
2. Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch. Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon. Put two sprigs of dill and two cloves of garlic in each jar with one or more teaspoons of pickling spice, to taste.( I use about 1-1/2 tsps.) Add one or more hot peppers to each jar if you like spicy pickles.
3. Boil water, vinegar, salt and turmeric.
4. Pour into each jar to fill and seal.
5. Store in a cool dry place for four to six weeks.

cauliflower, head of cabbage, carrot, green beans, garlic, dill, brine, water, white vinegar, kosher salt, turmeric

Taken from www.food.com/recipe/armenian-pickles-tourshi-176386 (may not work)