Torshi (Assyrian Pickled Vegetables)

This delicious Middle Eastern recipe contains various vegetables including cauliflower, carrots, celery, and cucumbers are pickled in a vinegar-brine solution infused with curry powder. It’s the perfect recipe if you’ve got a glut of vegetables that you don’t want to go to waste. Recipe from Hilda’s Kitchen Blog.

Pickling Solution

  • 5 cups apple cider vinegar
  • 4 cups water
  • 2 tablespoon curry powder (mild or spicy)
  • 2 tbs sea salt
  • 2 teaspoon sugar
  • 3 Serrano peppers (sliced in half, optional)
  • ½ cup parsley sprigs
  • 1 head of garlic (separated and slivered)

Vegetables

  • pickled Jerusalem artichokes, green olives, pepperoncinis (optional)
  • 1 small cauliflower
  • 3 large carrots
  • 3 stalks celery
  • 680g jar of dill pickles

Method

Pickling Solution

  • Add vinegar, water, curry, salt, and sugar to a medium-sized pot. Add sliced Serranos, Italian parsley, and slivered garlic. Stir the pickling solution and set aside until needed.

Vegetables

  • Meanwhile, split the cauliflower into florets then peel and slice the carrots and celery. Add the veggies to the pickling solution. Bring the solution to a simmer, then turn the heat off and allow the vegetables and brine to come to room temperature.
  • Next, slice dill pickles in half or quarters and add to your pickling container with any other pre-pickled ingredients (I added pickled Jerusalem artichokes).
  • When the vinegar mixture is cool enough to handle, transfer the vegetables into the pickling container using a slotted spoon. Carefully pour the pickling solution over the vegetables, wipe the rim, and tighten the lid. Allow the flavors to develop for a few days before digging in!

Notes

If the brining solution isn’t enough to submerge the vegetables, you can top off the jars with more vinegar.

Check the vegetables while they’re cooling to make sure they don’t get too soft. If you prefer them on the crunchy side, you may wish to remove them from the hot brine sooner.

Store the torshi jar in the refrigerator or divide into smaller jars if there isn’t enough room for a large container in the fridge. If you plan to store the smaller jars in the pantry, process them in boiling water first to seal the jars.

This recipe is by Hilda’s Kitchen Blog. You can follow them on Facebook and Instagram.