Tourshi (Armenian Pickled Vegetables) Recipe

Ingredients (15)

• 1 tablespoon (12g) yellow or brown mustard seeds, or a combination
• 1 tablespoon (6g) coriander seeds
• 1 1/2 teaspoons (5g) whole black peppercorns
• 1 teaspoon (3g) allspice berries
• 1/2 teaspoon Aleppo pepper (see note)
• 2 bay leaves, lightly crushed
• 8 ounces (227g) each of carrots, cauliflower, celery, green cabbage, green tomatoes, and turnips, or any combination of these totaling at least 3 1/2 pounds (1.6kg)
• 4 ounces (113g) sweet, long, tender-skinned peppers, such as Anaheim, cubanelle, banana, stemmed, seeded, and cut into 1/2-inch-wide strips, or pepperoncini, stemmed
• 4 to 8 fresh hot peppers, such as cayenne, serrano, red jalapeño, or cherry peppers, stemmed and cut into 1-inch pieces (optional, to taste; see note)
• 8 medium garlic cloves, peeled, divided
• 8 sprigs flat leaf parsley, divided
• 4 whole cloves
• 8 1/3 cups (2L) water
• 3 1/3 cups (800ml) cider vinegar
• 1/2 cup (66g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight