AFGHANI TORSHI
Steps:
- 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.
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Ray Sharit
[email protected]This was my first time making torshi, and it was a success! I'll definitely be making it again.
Milliard Aklilu
[email protected]The torshi turned out great! I can't wait to try it on my next sandwich.
Teknath Chamlagain
[email protected]This recipe was easy to follow, but it took a lot longer to make than I expected. I think I'll try a different recipe next time.
Alamgir Nissan
[email protected]The torshi was good, but I think I would have liked it better if the vegetables had been cut into smaller pieces.
Daisy de Lambo Daisy de Lambo
[email protected]I found this recipe to be a bit too sour for my taste. I think I'll try using less vinegar next time.
temp
[email protected]This torshi is a great way to use up leftover vegetables. I made it with a mix of carrots, cauliflower, and green beans, and it was delicious. The torshi is also a great addition to sandwiches, wraps, and salads.
Ali Asgar
[email protected]I love the versatility of this recipe. I've made it with different vegetables, and it always turns out great. I also like that it's a no-cook recipe, so it's perfect for busy weeknights.
Awaisbilal wattoo
[email protected]This was my first time making torshi, and it turned out great! I followed the recipe exactly, and the results were delicious. The torshi has a lovely tangy flavor, and the vegetables are perfectly pickled.
Rajesh Lama
[email protected]I'm always looking for new pickle recipes, and this one didn't disappoint. The torshi had a nice balance of sour and spicy, and the vegetables were crisp and flavorful. I especially liked the addition of the fenugreek seeds.
Thomas Rhoades
[email protected]This Afghani torshi was a hit at my dinner party! The flavors were vibrant and complex, and the vegetables retained their crunch perfectly. I'll definitely be making this again.