Torshi Recipe
Total Time
18 minutes
Prep Time
15 minutes
Cook Time
3 minutes
Rating
0 out of 5 stars
(0)
Ingredients
16 servings
- 2 cups cauliflower florets
- 2 medium carrots (sliced into thin rounds)
- 1 red bell pepper (sliced into strips)
- 1 cucumber (sliced)
- 1 red onion (thinly sliced)
- 6 cloves garlic (smashed)
- 1-2 small dried red chiles (optional, for heat)
- 2 cups white vinegar (or a mix of white and apple cider vinegar for a milder taste)
- 1 cup water
- 1 ½ tablespoons sea salt
- 1 tablespoon sugar (any granulated sugar will do)
- 1 teaspoon ground turmeric
- 1 teaspoon dried mint
- 1 teaspoon black peppercorns (or rainbow peppercorns)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 bay leaves
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Preparation
Step 1
Pack the cauliflower, carrots, bell pepper, onion, garlic, and chiles (if using) tightly into clean glass jars.
Step 2
In a saucepan over medium-low heat, combine the vinegar, water, salt, sugar, turmeric, mint, peppercorns, mustard seeds, cumin seeds, and bay leaves.
Step 3
Bring the brine to a gentle simmer, stirring until the salt and sugar dissolve, just about 3 minutes.
Step 4
Carefully pour the hot brine over the vegetables in the jars, ensuring everything is submerged. If needed, press the veggies down with a clean spoon or use a fermentation weight.
Step 5
Let the jars cool to room temperature before sealing tightly.
Step 6
Store in the refrigerator for at least 5-7 days before serving.
Step 7
Enjoy!
Step 8
Save recipe for the next time?
