Persian Torshi (Torshi Makhloot)
Tender, crunchy, tangy, and full of flavor, this Persian Torshi Makhloot recipe is one of the most versatile pickles you can keep in the refrigerator. You'll need just 20 minutes of hands-on prep and a handful of fresh vegetables submerged in a spiced vinegar brine- the same quick-pickle method I used for my curry pickled cauliflower.
Also known as Turshi (ترشی), this mixed vegetable pickle is a great way to put some of those extra veggies to use and serve them as a side or a snack
I’ve recently been inspired to try pickling, fermenting and preserving foods and fresh garden produce. I’ve actually tried my hands at pickled mushrooms, pickled shredded carrots and even some spicy pickled garlic.
My oven dried tomatoes were also a big hit, but I was really looking to try a full fledged plant-based pickle recipe that had a lot of flavor, and could last me weeks, if not months. And that’s when I decided to give this recipe a try.
Quick Look
- 🔪 Prep time: 15 minutes.
- ⏲️ Cook time: 5 minutes (brine) + 1 week minimum pickling.
- 👪 Servings: 8.
- 📋 Main ingredients: Cauliflower, Persian cucumber, carrot, celery, bell pepper, green beans, garlic, white vinegar, turmeric, black peppercorns, cumin seeds, fennel seeds, coriander seeds, bay leaves, red pepper flakes, sea salt.
- ♨️ Cooking method: Wash and chop all vegetables 🡢 air dry completely 🡢 arrange in clean jars 🡢 boil brine with all spices 🡢 pour hot brine into jars 🡢 cool and seal 🡢 store at room temperature 1 week minimum.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Serve alongside rice and stew dishes, with shawarma and falafel, or as part of a pickle spread alongside my beet sauerkraut.
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What's So Great About the Recipe?
- My favorite part about this recipe is how simple and quick it really is- just like my Mexican pickled vegetables. There’s literally no complicated steps or brainwork needed to figure out how to make these mixed vegetable pickles.
- Plus, the pickled veggies are super versatile (just like my green chili pickle) you can pair them with any Middle Eastern foods or Mediterranean recipes
Recipe Ingredients
- Vegetables: I used an array of fresh vegetables for this recipe- cauliflower, Persian cucumbers, carrot, celery, bell pepper, green beans and some garlic cloves.
- Vinegar: Vinegar forms the base of the pickling liquid and also adds the much needed acidity to the veggies. I used white vinegar, because that’s what I had at hand. You can also use hot pepper vinegar to lend an extra spicy kick to the pickle.
- Turmeric: I also added a pinch of turmeric to lend the pickled veggies a hint of that beautiful golden color.
- Spices: I also added some whole black peppercorns, cumin seeds, fennel seeds, a couple of bay leaves, some coriander seeds and some red pepper flakes. You can use pretty much what you have at hand. I used only a couple of these for my pickled rhubarb recipe, and it was absolutely yum!
- Sea salt: Sea salt helps with the preservation of the pickled veggies. You can, of course, use regular salt or pickling salt instead.
See recipe card for quantities.
Substitutions & Variations
- I used white vinegar to keep it subtle and simple (like I did with my ginger pickled carrots) , but you can totally use apple cider vinegar if you want a bit of that fruity taste.
- You can also try this recipe with many different kinds of vegetables. Eggplant or aubergine is another great addition, and you’ll usually find it used in most Middle Eastern foods.
- Veggies like pearl onions, string beans, turnip, cabbage, green tomatoes and hot peppers can also be added in.
- You can also add other herbs and spices of your choice. I like to add some fresh dill and tarragon when I am able to get my hands on it. I always add them to my quick pickled shallots and sweet pickled green beans too.
How to Make Torshi Makhloot
Chop all the veggies into bite sized pieces and cut the cauliflower into florets.
Add all the water, spices and vinegar to a large pot on medium heat and let the mixture come to a boil. Take off heat.
Arrange all the veggies in clean glass jars and pour the hot brine into the jars.
Allow the jar to cool down slightly and then close the lid tightly.
💭Top Tip
After you've cleaned and chopped the veggies, remember to let them air dry before you use them for the recipe.
Tips & Tricks to Nail the Recipe
- In addition to all the herbs and seasonings, you can also add some curry powder into the brine. This will lend a nice color and flavor to the veggies, and you won’t even need to add the turmeric separately.
- You can also add pre-pickled veggies into the Torshi if you want to. I love picking out some peppers from my preserved chilies in oil and adding them to this.
- Instead of pouring the vinegar mixture over the veggies, you can also choose to add veggies to the pickling liquid and slightly blanch them before you can or store them. I always do this when I make my pickled Brussels sprouts.
- Use a slotted spoon to remove the blanched vegetables and then transfer them to the glass jars.
- Make sure you don’t fill the jars up to the rim, especially if you’re planning on canning the Torshi Makhloot. Leave a bit of space for expansion- that's a step I forgot to follow with my pickled cherries, and the ones that were exposed and on the top ended up spoiling!
- You can also choose to remove the whole pickling spices if you want to. Just use a strainer to strain out all the little herbs and spices before you pour the brine into the jar.
How to Serve Persian Torshi
While the classic way to serve Torshi is to team it up with any Persian food or Iranian food, you can actually go the extra mile and pair this mixed vegetable pickle with lots of other classic recipes too. I love serving it with some Sumac chicken or Beid Meza'lil, which is a hearty and delicious boiled egg salad.
The tangy, sour flavors of the Torshi work perfectly with your shawarma and falafel sandwiches- along with some quick pickled red cabbage, and also with simple rice and stew dishes. You can also serve these mixed pickles with your favorite soups and kebabs.
Recipe FAQs
If you don’t have enough of the brine to submerge the veggies entirely, you can top each of the mason jars with some more vinegar.
This Persian mixed vegetable pickle can be stored at room temp for up to a week. Just remember you’ll need to place it in a cool place, ideally your refrigerator- that's exactly what I did with my quick pickled radish, and they were super fresh for 7-8 days.
If you want the Torshi to last longer- say, up to 2-4 weeks, you might want to can it. Just place the jar in a water bath and allow the water to come up to a boil. This will help seal the jars, and you can now move them to the pantry.
More Pickle Recipes
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If you tried this Persian Torshi or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Persian Torshi (Torshi Makhloot)
Ingredients
- 1 cup cauliflower
- ½ cup green beans
- 1 celery
- 1 carrot
- 1 green bell pepper
- 2 cucumber
- 1 teaspoon black peppercorns
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon red chili flakes
- 2-3 bay leaves
Instructions
- Chop all the veggies into bite sized pieces and cut the cauliflower into florets.
- Add all the water, spices and vinegar to a large pot on medium heat and let the mixture come to a boil. Take off heat.
- Arrange all the veggies in clean glass jars and pour the hot brine into the jars.
- Allow the jar to cool down slightly and then close the lid tightly.
Notes
- In addition to all the herbs and seasonings, you can also add some curry powder into the brine. This will lend a nice color and flavor to the veggies, and you won’t even need to add the turmeric separately.
- You can also add pre-pickled veggies into the Torshi if you want to.
- Make sure you don’t fill the jars up to the rim, especially if you’re planning on canning the Torshi. Leave a bit of space for expansion.
- Instead of pouring the vinegar mixture over the veggies, you can also choose to add veggies to the pickling liquid and slightly blanch them before you can or store them.
- Use a slotted spoon to remove the blanched vegetables and then transfer them to the glass jars.
- You can also choose to remove the whole pickling spices if you want to. Just use a strainer to strain out all the little herbs and spices before you pour the brine into the jar.
My favourite pickle
Thanks for sharing