Torshi (Assyrian Pickled Vegetables)

5 from 14 votes

These tasty, tangy pickled vegetables are known as torshi throughout the Middle East and enjoyed with most meals or as salty snacks.

Prep Time30

Cook Time10

Cooling Time20

Total Time1

Course: Appetizers, Condiments

Cuisine: Assyrian, Middle Eastern

Servings: gallon jar

Calories: 90kcal

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.

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!

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.