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.
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
- Wash and chop the vegetables into bite-sized pieces.
- In a large pot, combine the vinegar, water, sugar, salt, garlic, peppercorns, and mustard seeds. Bring to a boil.
- Add the chopped vegetables to the pot and cook for 5 minutes, until slightly tender.
- Remove the pot from the heat and let the mixture cool to room temperature.
- 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