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Pickling~Greek Island Style

7/19/2021

12 Comments

 

Toursi (Τουρσί) ~ Greek Pickled Vegetables

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Toursi (Τουρσί) is the Greek word for pickled vegetables and is a common, tasty way to preserve them throughout the cold winter months. The most common vegetables found in Toursi are carrots, cauliflower, string beans, red bell peppers, and green chili peppers, which are combined and pickled in a vinegar and/or brine solution. Every region in Greece has its own, unique way of making and flavoring Toursi, and so do we. In Karpathos, wild sea fennel is the main ingredient and an island favorite (and a taverna specialty~see Tavernas & Restaurants of Karpathos for a listing of the best eateries there).
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Sea Fennel or Kritamo (Κρίταμο), also known as Rock Samphire, is a green, fern-like vegetable that can be found growing on rocky Mediterranean shores where it is directly exposed to drying sun, strong winds, and the salty sea—it not only survives these extreme elements, it thrives in their presence. Sea fennel has a naturally occurring salty taste and resembles its aromatic namesake, fresh fennel, in flavor. It makes a stunning garnish and, in Karpathos, is especially enjoyed pickled.

One of our subscribers who recently vacationed in Karpathos wrote to us and shared her experience with the island’s pickled sea fennel. She mentioned how much she loved it, asked where she could find it, and wanted to get a recipe. We thought it was a great idea for a blog so everyone can enjoy.

Karpathos~Style Pickled Wild Sea Fennel (Κρίταμο Τουρσί, Kritamo Toursi)

Be sure to choose young sea fennel before it flowers. If you can’t find sea fennel in your area, substitute thinly sliced fresh fennel with the chopped fronds.

2 cups water
1 cup cider vinegar
1½ teaspoons sea salt
1 garlic clove, halved
2 small bay leaves
2 pounds wild sea fennel, rinsed
2 pre-sterilized 1-pint jars
2 lemon slices
Extra-virgin olive oil, for serving

1. Combine water, vinegar, salt, garlic, and bay leaves in a large saucepot and bring to a boil over medium-high heat. Add sea fennel and cook until just tender, about 5 minutes (do not overcook).

2. Using a slotted spoon, transfer sea fennel, garlic and bay leaves to sterilized jars, dividing evenly. Top each with a lemon slice. Carefully pour hot vinegar mixture over each, filling within ½ inch of the top of the jars. Firmly but gently tap each jar against the counter to release any trapped air or run a knife along the inside edge to the bottom. Wipe the top of the jars dry and cover tightly with the lids. Refrigerate overnight before serving. (Can be stored in the refrigerator up to 1 month.)

3. To serve: Drizzle the chilled Toursi with olive oil for a condiment or side dish, add to salads with citrus sections, or use as a garnish for fish or meats.
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
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​I hope you enjoyed pickling with us and we welcome you to send us your requests or ideas for future Kukla's Kouzina blogs. To learn more about Karpathian cuisine, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more upcoming segments on uniquely Karpathian foods and culture!

For more Karpathian/Greek recipes, check out our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips, available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos
12 Comments
Valentina
9/23/2013 11:12:09 pm

I bet this sea vegetable is full of minerals similar to dulse, kelp, wakami, etc. it's fascinating that it would taste like fennel!

Reply
Kukla's Kouzina link
9/24/2013 12:53:02 am

Valentina, sea fennel (Crithmum maritimum) is high in vitamin C, aids in digestion, eases kidney issues, and is a natural remedy for obesity. Everyone who visits Karpathos loves the taste...the health benefits are a bonus :-) Thanks for your comment!

Reply
katina Vaselopulos link
6/15/2015 10:56:40 am

I love Kritamo. My sister in Greece makes and saves it for us.
Delicious and healthy!

Reply
Kelly from Kukla's Kouzina link
6/16/2015 11:11:07 am

A fellow kritamo lover! That's great! You're a lucky lady Katina, to have a sister who makes it and saves it for you!

Reply
Jonathan Preece link
7/10/2017 08:31:31 am

Can I use this recipe for Καπαρι & Γλυστριδα?

Reply
Kelly from Kukla's Kouzina link
7/10/2017 09:23:54 am

You can use this recipe for any kind of vegetable pickling! You can also add fresh herbs that pair well with the type of veggies you're jarring.

Reply
Anne Morthorpe
7/16/2017 02:23:03 am

Thankyou for a weekly memory of a 2 week holiday we had several years ago on Karpathos! We have lasting memories of pickled?cauliflower served in bars each evening when we settled back with a drink to watch the passing parade & enjoy the sunset. Would the recipe you've given for sea fennel be the same? The cauliflower was lovely & crunchy with a hint of lemon. Regards, Anne Morthorpe ( Australia)

Reply
Kelly from Kukla's Kouzina link
7/16/2017 08:30:25 pm

Love your comment, Anne and so happy we helped you relive a beautiful time in Karpathos. You can use the sea fennel recipe for cauliflower as well and feel free to add a bit of lemon juice and freshly grated lemon rind. Kali orexi! ~Kelly

Reply
Nick @ GreekBoston.com link
7/25/2018 01:30:05 pm

Now that the growing season is in full swing, this recipe comes in handy! Pickling vegetables in the traditional Greek way is an excellent way to preserve all those garden fresh vegetables.

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Kelly from Kukla's Kouzina link
7/25/2018 03:31:07 pm

Absolutely, Nick! And the beauty of this recipe is that it can be used for pickling any vegetable, adjusting/adding the types of herbs used to taste. Thanks for your comment!

Reply
Nick @ Greekboston.com link
8/4/2021 10:33:41 am

The beautiful thing about this recipe is that you can really pickle anything. One of my favorites is to pickle green tomatoes that are in surplus in the garden.

Reply
Kelly from Kukla's Kouzina link
8/4/2021 11:55:42 am

You really can pickle just about anything with this recipe, including green tomatoes, which are also delicious fried.

Reply

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