A distinctive feature of the Armenian national cuisine is that the Armenians have learned to salt everything, even what seems to have been impossible to imagine as a pickle. Along with the traditional for many peoples cabbage, cucumbers and green tomatoes, a great success is salted aubergines, various greens and even melons. And the word «tursha» — salted string beans — has become truly international, and the dish is all beloved. Quite another matter is «tsitsak» — salty hot, bitter pepper, which is soluble in a separate barrel, so as not to bring down the aroma of the rest of the fruit.
Also, some Armenian housewives tend to salt beet leaves, which give the remaining pickles a pink tint.