Description
Torshi (Persian Pickled Vegetables) is a tantalizing probiotic-rich condiment that adds a bold, tangy, and crunchy element to any meal. This homemade version features a vibrant mix of pickled vegetables, including carrots, cucumbers, peppers, and onions, infused with a flavorful brine of vinegar, spices, and herbs.
Ingredients
– 2 cups mixed vegetables (carrots, cucumbers, bell peppers, onions), sliced or chopped
– 1 cup white vinegar
– 1/2 cup water
– 2 tablespoons salt
– 1 teaspoon whole coriander seeds
– 1 teaspoon whole cumin seeds
– 3 cloves garlic, peeled and crushed
– 1 bay leaf
Instructions
1. In a clean, sterilized jar, layer the sliced or chopped vegetables.
2. In a small saucepan, combine the vinegar, water, salt, coriander seeds, cumin seeds, garlic, and bay leaf. Bring the mixture to a boil, stirring occasionally, until the salt has dissolved.
3. Pour the hot brine over the vegetables, ensuring they are fully submerged.
4. Seal the jar and let it cool to room temperature. Once cooled, refrigerate for at least 2 weeks before serving.
5. The Torshi will continue to develop flavor and become more tangy over time. Enjoy as a condiment or side dish.
Notes
Torshi can be kept in the refrigerator for up to 6 months. The vegetables can be swapped or combined based on personal preference. For a spicier version, add sliced chili peppers to the mix.
- Prep Time: 15
- Cook Time: 5
- Category: Dips & Spreads
- Method: Pickling
- Cuisine: Persian