Name - Origin
Λαχανικά Τουρσί.
Capers, celery, peppers, cucumbers, unripe tomatoes and the tender leaves of the šinnos plant (Pistacia lentiscus) were preserved with vinegar. Women would soak the greens in water to remove their bitterness, salt them and put them in jars with vinegar (Petasi G, 1992).
Functional and symbolic role
These vegetables were preserved in vinegar and consumed with olive oil as an appetiser (Petasi G, 1992).
Additional information and bibliography
Petasi G. (1992) Η κωμόπολη της Κυθρέας. Stelios Livadiotis Printing House, Nicosia.
Dimitriou Demetra
Traditional Recipes
Kappari - pickled capers
Baby caper stems and leaves pickled in red wine vinegar. Kappari (caper) grows almost everywhere in Cyprus and pickled capers are a popular appetiser or accompaniment to other dishes and salads.
Traditional Recipes
Pickled green beans
" Clean and wash the green beans. Cut them in half and put them in the vinegar." (“Kyperounda")
Traditional Recipes
Pickled green chillies
Green chillies, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.
Traditional Recipes
Pickled mushrooms
Mushrooms, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.
Traditional Recipes
Pickled tremithies
Tremithies are the shoots of the terebinth tree. "... boil them and let them cool. Put them in a bottle with vinegar, water and salt." ( Panayiota Mikkeli, Kyperounda)