Torshi (Persian Pickled Vegetables)
Tangy, bold, and full of spice! Torshi, Persian pickled vegetables, are a flavorful staple perfect for adding a zesty kick to any meal.
When I first tried Torshi, I was instantly hooked on its bold, tangy flavor! The fresh crunch of the veggies paired with its rich, spiced brine makes it the perfect complement to so many savory dishes. Now, I always keep a batch on hand to enjoy throughout the week — it’s my favorite rice bowl topper! I can’t wait to hear what you think in the comments. Happy eating!
~Kristen
Why You’ll Love These Easy Pickled Veggies
- This is a dish packed with loads of flavor — the combination of spices creates a truly unique balance of earthy, tangy, and slightly sweet flavors.
- It’s crunchy and refreshing, adding a nice contrast to rich dishes when enjoying a meal.
- With just a few steps, you’ll have a batch of homemade torshi ready to enjoy in no time!
- Naturally vegan, gluten-free, vegetarian, nut-free, and soy-free.
What is Torshi?
The meaning behind its name is as simple as the steps to prepare it. Torshi comes from the Persian word torsh, which means sour. Traditionally, torshi is served as an appetizer, but in modern cuisine, it also gained popularity as an excellent side dish or condiment.
On top of its centuries-long history, it’s a popular food across many regions and culinary traditions — from the Middle East to the Balkans. Each region has its own unique take, varying in spices, vegetables, and pickling time, making Torshi a truly diverse and adaptable dish.
Ingredient Notes
Keep in mind that this is just a quick overview — head to the recipe card for detailed instructions and exact measurements!
Cauliflower Florets: A perfect base for absorbing the brine’s complex flavors. It also maintains its crunchy texture post-pickling.
Carrots: Balances the tanginess of the pickling brine with its natural sweetness. The bright orange color also adds to the visual appeal of the dish.
Red Bell Pepper: Soft yet crisp texture complements the firmer vegetables in the mix; it adds a nice pop of color and a mild sweetness. Feel free to use any color bell pepper you have on hand.
Cucumber: A classic pickling vegetable that remains firm and refreshing in the brine.
Red Onion: Retains a subtle sharpness and gorgeous color that rounds out the dish. If you do not have red, white or yellow onion can be used instead.
Garlic: Adds a deep, aromatic kick. After some time, it absorbs the brine and becomes a flavorful treat on its own (like candy!).
White Vinegar: The main acidic component for the signature tartness of pickled vegetables; it acts as a natural preservative to extend shelf life.
Sea Salt: Enhances the overall taste without overpowering the natural flavors of the vegetables. Natural sea salt without any additives or preservatives works best when pickling.
Sugar: Balances the acidity and mellows the sharp vinegar taste without making the pickles sweet. I like to use white, but coconut sugar or brown sugar will work in a pinch.
Ground Turmeric: Provides an earthy depth of flavor and a golden hue. Alternatively, you can use chopped fresh turmeric root instead.
Dried Mint: Offers a cooling contrast to the vinegar’s sharpness and adds a refreshing aftertaste.
Yellow Mustard Seeds: Adds a subtle flavor and heat that allows the pickled vegetables to develop a complex flavor.
Cumin Seeds: They pack a mild nutty flavor, add warmth to the dish, and complement the subtle earthiness of turmeric.
Bay Leaves: Infuse the brine with a fragrant undertone to level up the aroma and complexity of the dish.
Dried Red Chiles: Optional for a spicy kick if you like your pickles with a bit of heat. You can adjust the amount of chiles according to your preferred heat level. I like to place one dried cayenne in each jar of Torshi which adds a subtle back note of heat, but not overpoweringly so.
How to Make Torshi
- Tightly pack the cauliflower, carrots, bell pepper, onion, garlic, and chiles (if using) into clean glass jars.
- In a saucepan over medium-low heat, combine vinegar, water, salt, sugar, turmeric, mint, peppercorns, mustard seeds, cumin seeds, and bay leaves. Bring to a gentle simmer, stirring until the salt and sugar dissolve, about 3 minutes.
- Carefully pour the hot brine over the vegetables, ensuring they’re fully submerged. Use a clean spoon or fermentation weight if needed.
- Let the jars cool to room temperature, then seal tightly.
- Refrigerate for at least 5-7 days before serving. Enjoy!
Serving Ideas
- Pair with tahdig, Baghali Polo, and other flavorful rice dishes.
- Add to grain bowls for an extra punch of flavor.
- Serve with roasted cabbage steaks to for a nice contrast in textures.
- Serve with hummus, olives, baked feta, and flatbread for a vibrant appetizer spread.
- As a topping for veggie burgers and sandwiches or wraps.
- Serve with scrambled tofu or vegan shakshuka for a hearty breakfast.
- Serve alongside quinoa salad, vegan gyros, or plant-based kebabs.
- Serve alongside vegan sausage or crispy tofu.
Expert Tips
- Use fresh, crisp vegetables for the best results.
- Before preparing the vegetables, sterilize the jars to prevent any unwanted bacterial growth.
- Wait at least a week before opening a jar to allow the flavors to develop fully. The longer the pickles sit, the deeper and more complex their taste becomes.
- Add more garlic if you want, but know that it intensifies as it pickles.
- If you like, you may add celery, tomatoes, eggplant, or green beans to this recipe!
- Add parsley for a mild herbal note that blends well with the brine, or tarragon for a bolder flavor — just a little goes a long way, but it pairs beautifully with Persian pickles.
Storage
To keep torshi fresh and safe, always use clean, sterilized jars and seal them tightly. Vinegar-based torshi is best stored in the refrigerator at all times to maintain flavor and prevent spoilage. These quick-pickled veggies should safely last 3 weeks with this method.
Use a clean utensil when serving to avoid bacteria, and if you notice cloudiness, an off smell, or a mushy texture, it’s time to toss it.
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Torshi Recipe
Ingredients
- 2 cups cauliflower florets
- 2 medium carrots sliced into thin rounds
- 1 red bell pepper sliced into strips
- 1 cucumber sliced
- 1 red onion thinly sliced
- 6 cloves garlic smashed
- 1-2 small dried red chiles optional, for heat
- 2 cups white vinegar or a mix of white and apple cider vinegar for a milder taste
- 1 cup water
- 1 ½ tablespoons sea salt
- 1 tablespoon sugar any granulated sugar will do
- 1 teaspoon ground turmeric
- 1 teaspoon dried mint
- 1 teaspoon black peppercorns or rainbow peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 bay leaves
Instructions
- Pack the cauliflower, carrots, bell pepper, onion, garlic, and chiles (if using) tightly into clean glass jars.
- In a saucepan over medium-low heat, combine the vinegar, water, salt, sugar, turmeric, mint, peppercorns, mustard seeds, cumin seeds, and bay leaves.
- Bring the brine to a gentle simmer, stirring until the salt and sugar dissolve, just about 3 minutes.
- Carefully pour the hot brine over the vegetables in the jars, ensuring everything is submerged. If needed, press the veggies down with a clean spoon or use a fermentation weight.
- Let the jars cool to room temperature before sealing tightly.
- Store in the refrigerator for at least 5-7 days before serving.
- Enjoy!