Critical Moments
- •Thoroughly drying all vegetables (no water!)
- •Blanching hard vegetables briefly (still firm)
- •Complete submersion in vinegar
- •Using vinegar with at least 5% acidity
- •Cool, dark storage for aging
Salt the eggplant
Cut the eggplant into 1-2cm cubes. Place in a colander, toss with 1 tablespoon salt, and let drain for 30 minutes. This removes bitterness and excess moisture. Rinse briefly and pat dry.
Salt the eggplant
Cut the eggplant into 1-2cm cubes. Place in a colander, toss with 1 tablespoon salt, and let drain for 30 minutes. This removes bitterness and excess moisture. Rinse briefly and pat dry.
Prepare all vegetables
Cut cauliflower into small florets (2-3cm). Peel carrots and cut into small chunks or sticks. Slice celery into 1cm pieces. Cut peppers into chunks. Trim green beans and cut into 2cm pieces. Peel turnip and cut into small chunks. All pieces should be roughly uniform in size for even pickling.
Critical Step
Uniform size ensures all vegetables pickle at the same rate. Too large and they won't pickle through; too small and they become mushy.
Prepare all vegetables
Cut cauliflower into small florets (2-3cm). Peel carrots and cut into small chunks or sticks. Slice celery into 1cm pieces. Cut peppers into chunks. Trim green beans and cut into 2cm pieces. Peel turnip and cut into small chunks. All pieces should be roughly uniform in size for even pickling.
Critical Step
Uniform size ensures all vegetables pickle at the same rate. Too large and they won't pickle through; too small and they become mushy.
Blanch the hard vegetables
Bring a large pot of salted water to boil. Blanch the harder vegetables (cauliflower, carrots, green beans, turnip) for 2-3 minutes—just until slightly softened but still very firm (they will continue to soften in the vinegar). Drain immediately and spread on a clean towel to cool and dry completely.
Critical Step
Blanching removes raw enzyme activity that can cause off-flavors and softens vegetables just enough for the vinegar to penetrate. Overblanching creates mushy torshi. The vegetables should still be quite firm.
Blanch the hard vegetables
Bring a large pot of salted water to boil. Blanch the harder vegetables (cauliflower, carrots, green beans, turnip) for 2-3 minutes—just until slightly softened but still very firm (they will continue to soften in the vinegar). Drain immediately and spread on a clean towel to cool and dry completely.
Critical Step
Blanching removes raw enzyme activity that can cause off-flavors and softens vegetables just enough for the vinegar to penetrate. Overblanching creates mushy torshi. The vegetables should still be quite firm.
Dry the vegetables thoroughly
Spread all vegetables (blanched and raw) on clean kitchen towels. Let air dry for at least 30 minutes, or pat dry thoroughly. The vegetables must be completely dry before jarring—any water dilutes the vinegar and can cause spoilage.
Critical Step
Water is the enemy of successful pickling. Moisture trapped in the jar dilutes the vinegar's acidity and can allow mold or bacteria to grow. Patience here ensures long-lasting torshi.
Dry the vegetables thoroughly
Spread all vegetables (blanched and raw) on clean kitchen towels. Let air dry for at least 30 minutes, or pat dry thoroughly. The vegetables must be completely dry before jarring—any water dilutes the vinegar and can cause spoilage.
Critical Step
Water is the enemy of successful pickling. Moisture trapped in the jar dilutes the vinegar's acidity and can allow mold or bacteria to grow. Patience here ensures long-lasting torshi.
Prepare the aromatics and spices
Peel the garlic cloves and leave whole or halve large ones. Roughly chop the fresh herbs. In a small bowl, combine the golpar, nigella seeds, coriander seeds, peppercorns, dried fenugreek (if using), and turmeric (if using). Lightly crush the coriander seeds.
Prepare the aromatics and spices
Peel the garlic cloves and leave whole or halve large ones. Roughly chop the fresh herbs. In a small bowl, combine the golpar, nigella seeds, coriander seeds, peppercorns, dried fenugreek (if using), and turmeric (if using). Lightly crush the coriander seeds.
Layer the vegetables in jars
In clean, sterilized glass jars, layer the vegetables, interspersing with garlic cloves, fresh herbs, and sprinkling spice mixture between layers. Pack firmly but don't crush. Leave about 3cm headspace at the top of each jar.
Critical Step
Layering distributes flavors evenly throughout. Firm packing prevents vegetables from floating above the vinegar (exposed vegetables can mold). Headspace allows for expansion.
Layer the vegetables in jars
In clean, sterilized glass jars, layer the vegetables, interspersing with garlic cloves, fresh herbs, and sprinkling spice mixture between layers. Pack firmly but don't crush. Leave about 3cm headspace at the top of each jar.
Critical Step
Layering distributes flavors evenly throughout. Firm packing prevents vegetables from floating above the vinegar (exposed vegetables can mold). Headspace allows for expansion.
Add salt and vinegar
Divide the remaining salt among the jars, sprinkling over the top layer. Pour vinegar over the vegetables, making sure to completely cover them by at least 2cm. Press down on vegetables to release air bubbles. All vegetables must be submerged.
Critical Step
Complete submersion is essential—any vegetable above the vinegar line can mold. The vinegar's acidity (5% minimum) is what preserves the vegetables and prevents spoilage.
Common Mistakes
- •Not using enough vinegar (vegetables not covered)
- •Using vinegar with less than 5% acidity (won't preserve properly)
Add salt and vinegar
Divide the remaining salt among the jars, sprinkling over the top layer. Pour vinegar over the vegetables, making sure to completely cover them by at least 2cm. Press down on vegetables to release air bubbles. All vegetables must be submerged.
Critical Step
Complete submersion is essential—any vegetable above the vinegar line can mold. The vinegar's acidity (5% minimum) is what preserves the vegetables and prevents spoilage.
Common Mistakes
- •Not using enough vinegar (vegetables not covered)
- •Using vinegar with less than 5% acidity (won't preserve properly)
Seal and store
Wipe jar rims clean with a dry cloth. Seal tightly with lids. Store in a cool, dark place (pantry, cellar, or dark cupboard). The torshi will be ready to eat in 3-4 weeks but improves significantly with age—6 months to a year is ideal.
Critical Step
Cool, dark storage is essential for proper aging and color preservation. Light can degrade colors and flavors. The torshi needs time to develop—rushing results in inferior product.
Seal and store
Wipe jar rims clean with a dry cloth. Seal tightly with lids. Store in a cool, dark place (pantry, cellar, or dark cupboard). The torshi will be ready to eat in 3-4 weeks but improves significantly with age—6 months to a year is ideal.
Critical Step
Cool, dark storage is essential for proper aging and color preservation. Light can degrade colors and flavors. The torshi needs time to develop—rushing results in inferior product.
Age and serve
Let the torshi age for at least 3-4 weeks before opening. For best flavor, wait 2-3 months or longer—properly made torshi improves for up to a year. Once opened, refrigerate and use within 2-3 months. Serve as a condiment alongside rice, stews, kebabs, and any Persian meal.
Age and serve
Let the torshi age for at least 3-4 weeks before opening. For best flavor, wait 2-3 months or longer—properly made torshi improves for up to a year. Once opened, refrigerate and use within 2-3 months. Serve as a condiment alongside rice, stews, kebabs, and any Persian meal.
Resting Required
30240 min - Minimum 3-4 weeks aging; best at 2-3+ months for full flavor development
