Torshi

Torshi is Persian Pickle that Iranians make with vegetable and fruits using vinegar or salt and water. Torshi Makhloot is a mix of different veggies and herbs marinated in vinegar.

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Course: Side Dish

Cuisine: Persian

Keyword: Persian Pickles, Torshi

Prep Time: 2

Cook Time: 0

Servings: people

Calories: 100kcal

Ingredients

50 oz cauliflower
17 oz cabbage
17 oz a mixture of aromatic herbs (cilantro, basil, celery leaves)
3 bell peppers
17 oz cut celery
8 oz sliced green beans
17 oz diced carrots
2 entire garlic
4 hot green pepper
30 oz sliced eggplant
17 oz tiny onion
3½ oz dried allium
1 tablespoon dried mint
Salt and pepper to your taste
1 tablespoon turmeric
2 tablespoon Advieh Torshi
Vinegar as needed

Instructions

Wash all the herbs and veggies and clean them
Peel the vegetables with skin
Dry them thoroughly with a clean piece of cloth or tissue
Cut all the vegetables and herbs into your liking size
Pout them in a jar
Add Advieh Torshi
Add salt and pepper
Fill the jar with vinegar and cover it with a tight lid
Please leave it in a cold place for about 20-40 days

Notes

Uniqop’s Advice:

Always use glass jars and if it was possible dark glass jars to keep the Torshi.
The smaller you cut the veggies, the sooner, your Torshi is ready.
You can change the amounts and number of veggies according to your liking.
To reduce the eggplant’s bitter taste, you can boil them with vinegar before adding to the jar.

Nutrition