Description
Discover the secrets of authentic Torshi (Persian Pickled Vegetables) with this easy, no-fail recipe. Packed with vibrant flavors and crunchy texture, these probiotic-rich pickles are a versatile condiment or appetizer that will delight your taste buds.
Ingredients
– 2 cups mixed vegetables (carrots, cauliflower, bell peppers), chopped
– 4 cloves garlic, minced
– 1 cup distilled white vinegar
– 1 tablespoon salt
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
Instructions
1. In a large bowl, combine the chopped vegetables and garlic.
2. In a separate bowl, whisk together the vinegar, salt, turmeric, coriander, and cumin.
3. Pour the vinegar mixture over the vegetables and stir to coat evenly.
4. Transfer the pickled vegetables to a clean, sterilized jar. Press down to remove any air pockets.
5. Seal the jar and let the Torshi ferment at room temperature for 5-7 days, shaking the jar occasionally.
6. Once fermented, transfer the jar to the refrigerator and enjoy the Torshi as a condiment or appetizer.
Notes
The Torshi will continue to develop flavor over time. For a stronger pickle, let it ferment for 2-3 weeks. Stored in the refrigerator, the Torshi will keep for several months.
- Prep Time: 15
- Category: Bites & Finger Foods
- Method: Pickling
- Cuisine: Persian