Torshi (tangy Pickled Vegetables)

Torshi is a traditional tangy pickled vegetable dish that is popular in Bukharan Jewish Cuisine. It is a delicious and healthy way to preserve the abundance of summer vegetables for the colder months.

Torshi (tangy Pickled Vegetables)

Ingredients

  • 3 cups mixed vegetables (carrots, cauliflower, bell peppers, cucumbers)
  • 2 cups white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 2 tbsp salt
  • 4 garlic cloves, peeled
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seeds

Instructions

  1. Wash and chop the vegetables into bite-sized pieces.
  2. In a large pot, combine the vinegar, water, sugar, salt, garlic, peppercorns, and mustard seeds. Bring to a boil.
  3. Add the chopped vegetables to the pot and cook for 5 minutes, until slightly tender.
  4. Remove the pot from the heat and let the mixture cool to room temperature.
  5. Transfer the pickled vegetables and liquid to clean, sterilized jars. Seal tightly and refrigerate for at least 24 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
50 per serving
Carbohydrates
12g
Fiber
3g
Protein
2g
Fat
0g

Supplies

Large pot Jars for pickling Knife Cutting board

Tools

Jar lifter Canning funnel

Serving suggestions

Serve torshi as a side dish with grilled meats or as a topping for sandwiches and wraps.

Tips & tricks

For best results, use a variety of colorful vegetables to make the pickles visually appealing.

Cost

$8