In this day and age of perpetually “in season” vegetables at the supermarket, the spring is a wonderful time to make your torshi recipe. Not because the veg are particularly full of flavour, quite the contrary, just that it will be ready for the summer and its beautiful colours and sharp, crisp flavour make it such a treat to nibble at out on the patio in the summer sun.
For the uninitiated, torshi is a Middle Eastern take on pickled vegetables. My torshi recipe is pretty straight forward, but you can add any and every different veg you can think of to make it more exciting or more to your taste. It’s the spice mix in the torshi recipe that makes it torshi rather than just pickled vegetables, not what veg you put in it!
Ingredients for the Torshi Recipe
- 200g Courgettes
- 200g Carrots
- 150g French Beans
- 1 Fennel Bulb
- 1 Cauliflower
- 250g Small Pickling Onions
- 100g Chillies (mild to medium)
- 100g Salt
- 1.2ltrs Distilled Malt Vinegar
- 250g Granulated Sugar
- 2tsp Caraway Seeds
- 2tsp Coriander Seeds
- ½tsp Peppercorns
- 6 Dried Red Chillies
- 6 Garlic Cloves
- 6 Stems Dill
To Prepare the Torshi Recipe
- Chop the vegetables into appropriate bite size chunks. Layer the vegetables in a bowl with the salt, cover with a plate and weight down, then leave to soak overnight.
- Pour the vinegar into a saucepan and add the sugar, caraway seeds, coriander seeds and peppercorns, then the dried chillies, garlic and 3 stems of dill. Bring to the boil, stirring until the sugar has dissolved, then set aside to cool then refrigerate overnight for the flavours to mingle.
- Next day, drain off the liquid from the vegetables, rinse with cold water, drain well, then pat dry with kitchen paper. Pack into sterile, dry jars with the halved garlic and chillies from the vinegar mixture and the remaining fresh dill.
- Discard the cooked herbs from the spiced vinegar, then pour the cold vinegar mixture into the jars to the very top of the jars, making sure that the vegetables are completely covered (there is no need to strain the vinegar first).
Secure the lids, label and leave to mature in a cool, dark place for 3—4 weeks.
If you’re a torshi virgin, I promise you, you won’t look back. This is one of the nicest pickles you will make. If you make it now it will only get better as the summer goes on. Don’t forget to download the recipe below and print it out. Hot vinegar and laptops don’t mix – lol!
Torshi Recipe Download
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