Torshi Makhlut (Persian Mixed Vegetable Pickle)
Local name: ترشی مخلوط
In short: A tangy, herb-flecked jar of cauliflower, carrot, celery and garlic pickled in vinegar and matured for weeks, served with rice dishes and kebab. It takes about 50 min in total and makes 20 servings.
- Prep
- 40 min
- Cook
- 10 min
- Resting
- 72 h
- Total
- 50 min
- Servings
- 20
- Difficulty
- Easy
- Calories
- 15 kcal
Torshi, meaning sour in Persian, is the pickle jar that sits beside many Persian meals. This mixed version, torshi makhlut, packs cauliflower, carrot, celery, cabbage and whole garlic into vinegar scented with dried mint, tarragon and dill, and turned yellow with turmeric. The pickle needs about two weeks to mature, so make it ahead. Serve small spoonfuls with kebab, rice dishes and stews.
Instructions
- Wash two 1-liter (1 quart) jars and lids in hot soapy water, rinse well and dry them in a 120°C (250°F) oven for 10 minutes.
- Bring a large pot of water to a boil. Blanch the cauliflower, carrots, celery and cabbage for 2 minutes, then drain and spread on clean towels. Dry them thoroughly, as extra water will dilute the brine.
- In a large bowl, toss the vegetables with the garlic, chilies, dried mint, tarragon, dill, turmeric and sugar until evenly coated.
- Pack the vegetables tightly into the jars, leaving 2 cm (3/4 in) of headspace.
- Heat the vinegar, water and salt in a saucepan until the salt dissolves and the brine is just steaming. Cool for 10 minutes, then pour over the vegetables until they are completely covered.
- Press the vegetables down to release air bubbles, top up with brine if needed and seal. Keep the jars at cool room temperature for 3 days, then refrigerate. The pickle tastes best after 2 weeks.
Tips
- Dry the blanched vegetables well before packing, because extra water dilutes the vinegar and shortens the shelf life. Keep everything under the brine and use a clean spoon each time.
- This is a refrigerator pickle, not a shelf-stable canned one. Keep it cold after the first 3 days and discard it if it smells off, turns cloudy or shows any mold.
Questions and answers
How long does torshi last?
In the fridge, up to 3 months, as long as the vegetables stay submerged and you use a clean spoon. Discard it if you see mold or smell anything off.
What else can I put in torshi?
Eggplant, green beans, small turnips, beets and hot peppers are all common. Blanch firm vegetables first and dry them well.
What do you serve torshi with?
Rice and kebab, stews, ash soups and sandwiches. A spoonful on the side brightens rich food.
How long does it take to make Torshi Makhlut (Persian Mixed Vegetable Pickle)?
About 50 min in total: 40 min of preparation and 10 min of cooking.
How many calories are in Torshi Makhlut (Persian Mixed Vegetable Pickle)?
About 15 kcal per serving, with 1 g of protein, 3 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 15 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 3 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 340 mg |
Estimated values, calculated from the ingredients.
