Pickled Vegetables

Torshi ترشی /pickle is Mixed vegetables/fruits preserved in vinegar and salt. Torshi Literally means ‘sour’. Torshi is very popular in Iran, Republic Azerbaijan, Turkey and Arabic countries. Specially in Iran you can find wide variety of pickles.

Usually house wives like old days during the Autumn پاییز  go to grocery and buy all fresh herbs and vegetables, bring home, clean and wash. Then start to make their torshi (pickle) and keep it for winter time. As Iranian families,  use to have pickles with daily dishes in Winter and salad in Summer time.
Torshi  ترشی is served with meaty dishes or rice.. Combination of fresh vegetables such as: green beans, cucumbers, baby onions, celery, carrots, cabbage, beetroots,……. and fresh herbs and aromatic spices with salt and vinegar would be good appetizing side dish with wonderful flavour.
The most important point in making torshi is to make sure all the ingredients have the best quality.

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Ingredients
Small cucumbers خیار
Bell peppers فلفل دلمه
Small size onions پیاز
Cherry tomatoes گوجه فرنگی ریز
Cloves of Garlic سیر
Cauliflower گل کلم
White cabbageکلم سفید
Red chilli فلفل قرمز
Beetroots (for giving beautiful red-pink colour) لبو یا چغندر
Coriander leaves برگ گشنیز
Parsley leaves برگ جعفری
Dill leaves شوید

Celery کرفس
Chili powder فلفل
Ground Coriander seeds powder پودر تخم گشنیز

water : I have  explained about the water to salt and vinegar ratio  in down below

Apple cider vinegar

Salt

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Method
For making this torshi,  the water to salt ratio is:  1 litre water to 3tbsp salt and  1/2 cup cider vinegar.
Cut vegetables in small pieces or cut into half.  If you want to keep whole carrots or cucumbes,  simply prik them with a fork or toothpick.

Add water and salt to a pot. Bring it to a boil. Turn off the heat. Let to  cool to the touch (lukewarm water). In this step, stir in vinegar, chilli powder and ground coriander seeds. In a large jar, arrange vegetables as you wish. Pour salted-vinegar water  over the vegetables to cover the jar completely.

Cover top of the jar with a plastice and then, tightly seal the jar with a lid.  Place it in a cool spot or in the fridge for 2 weeks. Voila our pickled vegetables are ready.

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ترشی شور مخلوط

ترشی سبزیجات و میوه در آشپزی ملل مختلف همچون ایران- جمهوری آذربایجان- ترکیه – کشورهای عربی دیده میشود. در این بین ایران تنوع گسترده ای از ترشی را در آشپزی خود داره. منظور از تهیه ی ترشی نگه داری از سبزیجات و میوه و استفاده از اونها در زمانی خارج از فصل آن سبزیجات هست.

تهیه ی ترشی در منازل هنوز یکی از سنت های خانمهای ایرانی هست که در فصل پاییز شروع به خرید مواد اولیه و تهیه ی ترشی ها می کنند که در کنار پلو و خورشت همراه بسیار خوشمزه ای می باشد.

مهم ترین نکته در تهیه ی ترشی- استفاده از مواد کاملن تازه می باشد.

مواد لازم

خیار

فلفل دلمه

پیاز ریز

سیر

گل کلم

کلم سفید

فلفل تند

چغندر ( لبو) برای دادن رنگ قرمز صورتی به ترشی

سبزی جعفری

سبزی گشنیز

شوید

پودرتخم گشنیز

فلفل

گوجه فرنگی ریز

طرز تهیه

برای تهیه ترشی شور مورد نظر به ازای هر یک لیتر آب نیاز به ۳ ق غ نمک و نصف پیمانه سرکه هست.

سبزیجان و میوه ها را پس از پاک کردن و شستن در یک ظرف بزرگ و مناسب روی هم می چینیم. وقتی سبزیجات را در ظرف قرار دادیم میزان آب و نمک و ادویه را با هم مخلوط کرده و روی سبزیجات می ریزیم. در ظرف را محکم بسته و در گوشه ی خنک آشپزخانه به مدت14روز نگه داری کنید تا جا بیفتد.

پس از 14 روز شور آماده است.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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