Description
Torshi (Persian Pickled Vegetables) is a vibrant, tangy condiment that adds a bold, flavorful kick to a variety of dishes. This traditional Iranian recipe features a mix of crisp, pickled vegetables like carrots, cucumbers, cauliflower, and radishes, all steeped in a vinegar-based brine seasoned with spices and herbs.
Ingredients
– 2 cups mixed vegetables (carrots, cucumbers, cauliflower, radishes), chopped
– 1 cup white vinegar
– 1/2 cup water
– 2 tablespoons salt
– 1 teaspoon dried mint
– 1 teaspoon ground coriander
– 1/2 teaspoon black pepper
Instructions
1. In a large bowl, combine the chopped vegetables.
2. In a saucepan, bring the vinegar, water, and salt to a boil. Remove from heat and let cool slightly.
3. Pour the vinegar mixture over the vegetables and stir to coat evenly.
4. Add the dried mint, coriander, and black pepper, and mix well.
5. Transfer the pickled vegetables to a clean, sterilized jar. Press down to remove any air pockets.
6. Cover the jar and refrigerate for at least 2 weeks, or up to 6 months, before serving.
Notes
– For best results, use a mix of crisp, crunchy vegetables like carrots, cucumbers, cauliflower, and radishes. – Adjust the spices and seasoning to your taste preference. – The longer the Torshi sits, the more flavorful it will become.
- Prep Time: 15
- Cook Time: 5
- Category: Salads and Bowls
- Method: Pickling
- Cuisine: Persian