These delicious pickled vegetables are known as torshi (sometimes spelled turshi) throughout the Middle East. Various vegetables including cauliflower, carrots, celery, and cucumbers are pickled in a vinegar-brine solution infused with curry. Torshi are served with meals or enjoyed as a tangy snack.
Well, I've finally reached my 400th post, can you believe it?! 🥳 I decided to go back to my roots and post an Assyrian recipe, and what better than a torshi recipe?
Most Assyrian households serve a bowl of fresh herbs (mint, basil, cilantro, and parsley) and a bowl loaded with pickled vegetables or torshi with every meal except breakfast. As a matter of fact, if you don't serve them to your guests you might get the evil eye! 👀
My mom was known for many dishes including dolma, biryani, kileche, and especially for her torshi (which we pronounce "tursheyeh" in Assyrian). She stored them in the fridge in large plastic sherbet buckets. Smaller batches were stored in plastic Parkay tubs, which were also used to store homemade yogurt. You never knew what to expect when you lifted the plastic container's lids. 😂 Can anyone else relate?
Although I shared her torshi recipe in my cookbook, I suspect she didn't give me her exact torshi recipe. She was known for holding back a few ingredients every now and then and I've been actually accused of doing the same, but it's all lies!
I'm convinced she used a mixture of vinegar, water, and salt in her recipe. However, the torshi recipe she gave me only called for apple cider vinegar. Since then, I've learned a lot more about pickling and prefer using a mixture of vinegar, water, and salt, which is the method I'll be using in this recipe.
Jump to:
🧐 Why This Recipe Works
- Torshi are pretty easy to prepare and requires simple ingredients and easy-to-follow steps.
- Pickled vegetables are the perfect solution to over-producing gardens. The pickles can be canned and stored to enjoy all year long!
- You can serve torshi as a side with most Middle Eastern or Mediterranean recipes.
- Pickled vegetable jars can be shared with family and friends.
- The spice level of the pickled vegetables can be adjusted to fit your personal taste.
🛒 What You Need For This Recipe
🔖 Recipe Ingredients and Substitutions
- Fresh Vegetables: You can stick with cauliflower, celery, and carrots or add green beans, pearl onions, bell peppers, eggplant, cabbage, turnips, and green tomatoes.
- Pickled Vegetables: When I made this recipe I only had dill pickles but usually I like to add green olives and pepperoncinis too. You can also add pre-pickled Armenian or Persian cucumbers (found in most Middle Eastern markets). Pickled okra would be great too!
- Vinegar: I like to use apple cider vinegar in my Torshi mix and so did mom. I suppose you can substitute with white distilled vinegar, but it's a little harsher.
- Aromatics: I like to add garlic cloves, Italian parsley, and hot peppers. While making this recipe, I realized that the Serranos weren't as spicy as I had hoped so I added some dried Arbol chiles too.
- Seasoning and Spices: Mom never added pickling spices such as peppercorns and coriander seeds to her torshi recipe and I don't either. All you need is sea salt and good quality curry powder (it comes in mild and spicy, guess which one I use)? I also added a bit of sugar to balance things out. Sometimes turmeric is also added.
🥒 How to Make Assyrian Torshi
STEP 1: Add vinegar, water, curry, salt, and sugar to a medium-sized pot. Add sliced Serranos, Italian parsley, and slivered garlic. Stir the pickling solution and set aside until needed.
STEP 2: Meanwhile, split the cauliflower into florets then peel and slice the carrots and celery. Add the veggies to the pickling solution. Bring the solution to a simmer, then turn the heat off and allow the vegetables and brine to come to room temperature.
Pro Tip: Check the vegetables while they're cooling to make sure they don't get too soft. If you prefer them on the crunchy side, you may wish to remove them from the hot brine sooner.
STEP 3: Meanwhile, slice dill pickles in half or quarters and add to your pickling container with any other pre-pickled ingredients (I added pickled Jerusalem artichokes).
Pro Tip: Mom used to slice the pickles into smaller portions and now I'm regretting the decision not to do the same. 😬
STEP 4: When the vinegar mixture is cool enough to handle, transfer the vegetables into the pickling container using a slotted spoon. Carefully pour the pickling solution over the vegetables, wipe the rim, and tighten the lid. Allow the flavors to develop for a few days before digging in!
Pro Tip: Store the torshi jar in the refrigerator or divide into smaller jars if there isn't enough room for a large container in the fridge. If you plan to store the smaller jars in the pantry, process them in boiling water first to seal the jars.
🤷🏻♀️ Recipe FAQs
The word torshi (ترشی) is a Farsi word that can be translated to pickle, sour, or acidity. This same word is used throughout the Middle East to refer to a mixture of vegetables, usually pickled in vinegar, salty brine, garlic, herbs, and curry powder.
In most Middle Eastern cultures, torshi is enjoyed as a side to most meals including rice and stew. They are also added to shawarma sandwiches, sabich sandwiches, and falafel sandwiches. 
Torshi can last 6 months or even longer as long as they are refrigerated and there is no cross-contamination issues. If you would like to store them longer, process them in boiling water first so that the jars are air-tight.
A torshi mix can include any of the following vegetables:
• cauliflower
• cucumbers
• carrots
• cabbage
• celery
• peppers
• green olives
• onions
• turnips
• sunchokes (Jerusalem artichokes)
👩🏼🍳 More Pro Tips
- I recommend using a one-gallon jar or large pots to mix everything in first. You can then divide the torshi into smaller jars.
- If the brining solution isn't enough to submerge the vegetables, you can top off the jars with more vinegar.
🍆 Related Recipes
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📖 Recipe
Torshi (Assyrian Pickled Vegetables)
Ingredients
Pickling Solution
- 5 cups apple cider vinegar
- 4 cups water
- 2 tablespoon curry powder (mild or spicy)
- 2 tbs sea salt
- 2 teaspoon sugar
- 3 Serrano peppers (sliced in half, optional)
- ½ cup parsley sprigs
- 1 head of garlic (separated and slivered)
Vegetables
- 1 small cauliflower
- 3 large carrots
- 3 stalks celery
- 1 24 ounce jar of dill pickles
- pickled Jerusalem artichokes, green olives, pepperoncinis (optional)
Instructions
Pickling Solution
- Add vinegar, water, curry, salt, and sugar to a medium-sized pot. Add sliced Serranos, Italian parsley, and slivered garlic. Stir the pickling solution and set aside until needed.
Vegetables
- Meanwhile, split the cauliflower into florets then peel and slice the carrots and celery. Add the veggies to the pickling solution. Bring the solution to a simmer, then turn the heat off and allow the vegetables and brine to come to room temperature.
- Next, slice dill pickles in half or quarters and add to your pickling container with any other pre-pickled ingredients (I added pickled Jerusalem artichokes).
- When the vinegar mixture is cool enough to handle, transfer the vegetables into the pickling container using a slotted spoon. Carefully pour the pickling solution over the vegetables, wipe the rim, and tighten the lid. Allow the flavors to develop for a few days before digging in!
Notes
- Check the vegetables while they're cooling to make sure they don't get too soft. If you prefer them on the crunchy side, you may wish to remove them from the hot brine sooner.
- Store the torshi jar in the refrigerator or divide into smaller jars if there isn't enough room for a large container in the fridge. If you plan to store the smaller jars in the pantry, process them in boiling water first to seal the jars.
- I recommend using a one-gallon jar to mix everything in first. You can then divide the torshi into smaller jars.
- If the brining solution isn't enough to submerge the vegetables, you can top off the jars with more vinegar.
nan ghorbanian says
we always called jeresuem artichokes habusha chatta ,and would find them growing wid along the road.
Hilda Sterner says
Hi Nan, Habusha sounds like what we call apples (Khabusha) does chatta mean ground? Just curious.
Sargon says
My wife followed your recipe and they come delicious and crunchy they remind me of when I was a kid back home.
Hilda Sterner says
Hi Sargon, Thanks a million for your review, I really appreciate it. I'm so glad you like the way they turned out. Enjoy, my friend!
Kelly Methey says
As much as I love your Spicy Mexican Pickled Carrots, I can’t wait to try this recipe!!! Yummy!!! I so love anything pickled! I know these will be delicious, as are all your recipes!
Hilda Sterner says
Thanks, Kelly! I should've given Art a jar to go!