Persian Torshi (Torshi Makhloot)
Learn how to make Persian Torshi Makhloot, which is essentially a Persian mixed vegetable pickle that has delicious tangy, crunchy and salty flavors.
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.
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