Torshi Shoor, the Perfect Persian Pickled Vegetables
My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family's culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!
- 2 stalks celery stalks, cut into bite-sized pieces
- 2 medium carrots, peeled and sliced
- 1 medium cauliflower head, cut into small florets
- 4 pickling cucumbers or Persian cucumbers, sliced
- 6 cloves Six cloves garlic (2 per jar)
- 6-8 whole chillies (2 per jar)
- Fresh dill (2-3 branches per jar)
- Fresh Mint (2-3 branches per jar)
- 8 cups water
- 1/2 cup kosher salt
- 3/4 cup white vinegar or apple cider vinegar (per jar)
- 1
Start by washing all the vegetables thoroughly. Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
- 2
You can then start to separate the cauliflower into small florets and peel the garlic cloves.
- 3
Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don't be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!- 4
In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it's warm but not piping hot (20 minutes). You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
- 5
Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.- 6
Pour 3/4 cup of vinegar over the veggies into each jar.
- 7
Once the brine has cooled slightly, fill the rest of the space in each jar with the slightly cooled brine, until the vegetables are completely submerged. Close the lid and leave the jars upside down resting on the lid for the fluids to fully mix.
- 8
Turn the jar the right way. Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they'll become.
- 9
Once your torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really! - 2