Torshi Recipe
Tangy, bold, and full of spice! Torshi, Persian pickled vegetables, are a flavorful staple perfect for adding a zesty kick to any meal.
Servings: 16 servings
Calories: 26kcal
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!
Video
Notes
I like to use two 32-ounce Mason jars for this recipe - this fits all veggies perfectly!
While not necessary, I like to add dried chiles to mine and prefer using dried cayenne peppers for this purpose. It adds a subtle heat in the background of the complex tangy notes!
Nutrition
Serving: 4ounces | Calories: 26kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 666mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1528IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 0.4mg
