Jamee Moltini’s Stove-Top Dolma
I was taught to bake dolma, but Jamee makes hers on the stove-top in this marvelously rich tomato broth. See for yourself, and vive la difference!
Jamee Moltini’s Tastiest Toorshi
I’ve always been a huge pickle fan, and Armenian pickles (toorshi) are among my favorites! Unfortunately, they can easily become too vinegary or too spicy, at least for my palete. Jamee’s toorshi brine delivers the perfect balance of spice, vinegar, and garlic. She took an old friend’s recipe and fiddled around enough times to make it just right. It’s no wonder that she’s known in Fresno as a great cook. She’s also a great gal, and I’m immensely thankful for her friendship and support!
Jamee Moltini’s Tastiest Toorshi
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Yield:
12-18 jars of pickles, depending on jar size
Prep time:
3 hours
Cook time:
3 weeks in the fridge
Total time:
3 weeks and 3 hours
INGREDIENTS
| 2 | quarts white vinegar |
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| 4 | quarts water |
| 10 | tbsp sugar |
| 10 | tbsp salt |
| 4 | tbsp pickling spice |
| 50+ | garlic cloves, peeled |
| 25+ | dried Japanese chili peppers carrots, peeled and sliced into sticks daikon radishes, peeled and sliced into coins celery ribs, sliced in half string beans cauliflower florets |
EQUIPMENT
- Small-medium stock pot
- 12-18 glass jars
INSTRUCTIONS
| 1. | Clean and chop vegetables. |
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| 2. | Bring the vinegar, water, salt, sugar, and pickling spices to a low rolling boil in a small stockpot, turn down the heat, and allow to simmer while preparing your jars. |
| 3. | Tilt the jars on their sides and place veggies in the clean jars, rotating the jars as each side gets full. Pack each jar with as many vegetables as possible. |
| 4. | Using a ladle or a large measuring cup, pour the hot liquid over the veggies, making sure to fill each jar to the top with the liquid. |
| 5. | Seal and refrigerate for 3 weeks prior to serving. |
NOTES
| 1. | Notes: Use any quantity and combination of the vegetables listed above, or add your favorites to the mix! For example, if I were to make this for my dad, I would double down on the cauliflower! |
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