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JUNE 27-JULY 1; JULY 4-8, 2018   
LOG SHEET #3
SMITHSONIAN FOLKLIFE FESTIVAL  
3
AUDIO/VIDEO LOG SHEET
LOGGER NAME: John McFarland and Stan Zimmerman
RECORDER 1 NAME: Foodways 1 
FILE NAME: 0414.wav
RECORDER 2 NAME: Foodways 2 
FILE NAME: 0043.wav
PRESENTER: Arianna Sikorski 
DATE/TIME: 2pm 7 July 18
PROGRAM: Armenia and Susanna Safaryan  
STAGE: Hatsutoun Kitchen
GROUP NAME: [
SESSION TITLE: Preserving Armenian Pickling 

[[2 columned table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| --- | --- |
| Hripsime Tumanyan | cook |
| Hasmik Khachatryan | cook |

Hripsime is from Ashtarak Aragatsotn Province. She lives 
in a house that is 180 years old. Susanna interpreted Hripsime's comments.
Hripsime has her own small business, a bakery, in Armenia. Celery is used
in the pickling process. Hasmik is from a large family. They are using onions,
cucumber, cabbage and carrots in the pickling process as well. They boiled the vegtables, 
chilipepper, garlic. The vegtables were put in a jar. Hasmik talked about how her
grandmother did/taught her pickling. A stone is used in the pickling to 
reduce acid content. They put spices in the jar as well. They added salted water.

Hasmik said, when you use cold water the vegtables take longer to pickle.
A pickle stone is a heavy stone used to press down the ingredients. Then, the
jar is sealed. Hripsime said that using vinegar instead of salt water makes
[[strikethrough]] Is [[/strikethrough]] pickling easier. She prefers using salt water.