Persian Torshi Mix Appetizer
Persian Torshi Mix Appetizer
Ingredients
For the Vegetables
- 1 cauliflower, head, cut into small florets
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1/2 green cabbage, small head, shredded
- 1 red bell pepper, cored, seeded, and diced
- 2 celery stalks, thinly sliced
- 6 garlic cloves, peeled and thinly sliced
- 1 jalapeño pepper, thinly sliced, optional
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
For the Brine
- 4 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
For the Spices
- 1 teaspoon turmeric powder
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1 tablespoon dried mint
Instructions
- 1
Prepare the vegetables: Wash and chop all vegetables as specified. In a large mixing bowl, combine the cauliflower, carrots, cabbage, red bell pepper, celery, garlic, jalapeño (if using), fresh dill, and fresh mint. Mix gently to combine.
⏱️ 30 min
- 2
Prepare the brine: In a large non-reactive pot (such as stainless steel or enamel), combine the white vinegar, water, granulated sugar, kosher salt, turmeric powder, black peppercorns, mustard seeds, and dried mint. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved. Reduce the heat and let it simmer for 5 minutes.
⏱️ 15 min
- 3
Combine vegetables and brine: Carefully pour the hot brine over the mixed vegetables in the large bowl. Stir gently to ensure all the vegetables are submerged and coated with the brine.
⏱️ 5 min
- 4
Jar the torshi: Using a slotted spoon, transfer the vegetables into clean, sterilized glass jars, packing them tightly. Pour the hot brine over the vegetables, ensuring they are fully covered. Leave about 1/2 inch of headspace at the top of each jar.
⏱️ 5 min
- 5
Seal and cool: Seal the jars tightly with their lids. Allow the jars to cool completely to room temperature on your countertop. This can take several hours.
- 6
Cure the torshi: Once cooled, store the sealed jars in a cool, dark place for at least 1 week, or up to 2-3 weeks, to allow the flavors to meld and the vegetables to properly pickle. The longer it sits, the more intense the flavor will become. After opening, store the torshi in the refrigerator.
- 7
Serve: Serve your homemade Persian Torshi as a tangy condiment or appetizer alongside a variety of Persian dishes, stews, or rice.
Kitchen Tools
Nutrition Facts (per serving)
Persian Torshi Mix Appetizer
Ingredients
For the Vegetables
- 1 cauliflower, head, cut into small florets
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1/2 green cabbage, small head, shredded
- 1 red bell pepper, cored, seeded, and diced
- 2 celery stalks, thinly sliced
- 6 garlic cloves, peeled and thinly sliced
- 1 jalapeño pepper, thinly sliced, optional
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
For the Brine
- 4 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
For the Spices
- 1 teaspoon turmeric powder
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1 tablespoon dried mint
Instructions
- 1
Prepare the vegetables: Wash and chop all vegetables as specified. In a large mixing bowl, combine the cauliflower, carrots, cabbage, red bell pepper, celery, garlic, jalapeño (if using), fresh dill, and fresh mint. Mix gently to combine.
⏱️ 30 min - 2
Prepare the brine: In a large non-reactive pot (such as stainless steel or enamel), combine the white vinegar, water, granulated sugar, kosher salt, turmeric powder, black peppercorns, mustard seeds, and dried mint. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved. Reduce the heat and let it simmer for 5 minutes.
⏱️ 15 min - 3
Combine vegetables and brine: Carefully pour the hot brine over the mixed vegetables in the large bowl. Stir gently to ensure all the vegetables are submerged and coated with the brine.
⏱️ 5 min - 4
Jar the torshi: Using a slotted spoon, transfer the vegetables into clean, sterilized glass jars, packing them tightly. Pour the hot brine over the vegetables, ensuring they are fully covered. Leave about 1/2 inch of headspace at the top of each jar.
⏱️ 5 min - 5
Seal and cool: Seal the jars tightly with their lids. Allow the jars to cool completely to room temperature on your countertop. This can take several hours.
- 6
Cure the torshi: Once cooled, store the sealed jars in a cool, dark place for at least 1 week, or up to 2-3 weeks, to allow the flavors to meld and the vegetables to properly pickle. The longer it sits, the more intense the flavor will become. After opening, store the torshi in the refrigerator.
- 7
Serve: Serve your homemade Persian Torshi as a tangy condiment or appetizer alongside a variety of Persian dishes, stews, or rice.