Persian Vegetables Pickle – Torshi Makhloot Recipe
A perfect side dish, perfect salty feature with overflowed flavor and texture, classic Iranian pickle Torshi Makhloot
Equipment
- 5 Mason Jars
Ingredients
Vegetable Mixture
- 400 g Cucumber
- 1 Medium Onion
- 1 Medium Garlic
- 3 Green Chillies
- 1 kg Cabbage
- 1 kg White cauliflower
- Caper-berries Optional
- String beans Optional
- Capsicum Optional
Pickling Brine
- 3 cups of water
- 2 cups of white vinegar
- 2 cups of apple cider vinegar
- 1 TBSP salt
- 1/2 tsp crisp
- 3 tsp turmeric powder
- curry powder Optional
Instructions
Preparing Vegetable Mixture
- Prepare your favorite veggies like carrots, cauliflower, green peppers, string beans and your optional vegetable mixture.
- Season the veggies and let them sit for an hour to enhance their flavor and crispness.
- Optionally, add pickled Lebanese and Armenian cucumbers for acidity.
- Cut slits in fiery green chilies and add them with garlic to a sterilized container.
Pouring Brine & Storing
- Make the pickling liquid using water, white vinegar, curry powder, and salt to taste.
- Seal the container tightly and store it for two weeks to develop flavors.
- These homemade pickled veggies add a zingy, crunchy element to any meal.
- Get creative by trying different veggies, spices, and herbs to personalize your pickling style.
Notes
- Adjust quantities according to your preferences.
- Servings will vary based on the amounts you use.
- Use glass jars, preferably Ball Mason ones, to store Torshi.
- Cutting the vegetables into smaller pieces speeds up the Torshi preparation.
- Modify the quantities and types of vegetables as desired.
- To lessen the bitterness of eggplants, boil them with vinegar before adding to the jar.