Central Asian Pickles / Torshi

Serves: 12
Total Calories: 39


4 1/2 cups white vinegar, distilled
3 cups water
1/3 cup salt
1/4 cup sugar, or more to taste
1 teaspoon onion seeds, black (sev gundig optional)
1 teaspoon oregano, dried
1 teaspoon peppercorn, black
1/2 teaspoon turmeric, ground
1 head cauliflower, cut into bite-size florets
8 ounces carrots, peeled and cut into 1-inch pieces
4 ribs celery, medium, cut into 1-inch pieces
1 turnips, cut lengthwise in half, then crosswise into 1/4-inch slices
1 onion, cut into 1/4-inch slices
3 cloves garlic, peeled


1. Combine the vinegar, water, salt, sugar, black onion seeds (if using), oregano, peppercorns, and turmeric in a large jar. Cover the jar tightly and shake until the sugar is dissolved.

2. Add the cauliflower, carrots, celery, turnip, onion, and garlic to the jar and stir. Correct the seasoning, adding sugar to taste. Press a piece of plastic wrap directly on top of the mixture to keep the vegetables submerged. Cover the jar, placing another piece of plastic wrap between the mouth of the jar and the lid (to prevent the vinegar from corroding the metal lid). Let cure, at room temperature or in the refrigerator, for at least 3 days the torshi will keep, tightly covered in the refrigerator, for several weeks.

Makes about 3 quarts enough to serve 12

Nutritional Facts:

Serves: 12
Total Calories: 39
Calories from Fat: 0

This Central Asian Pickles / Torshi recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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