Torshi Recipe
Serves 16
15 mins prep
3 mins cook
18 mins total
Tangy, bold, and full of spice! Torshi, Persian pickled vegetables, are a flavorful staple perfect for adding a zesty kick to any meal.
2 servings
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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!
