Easy Bulgarian Royal Pickle Torshi
Torsh is a vegetable pickle prepared in many Balkan and Middle Eastern cuisines. Traditionally served as a winter salad, torshi adds a perfect crunch and acidity to any cooked meal.
Equipment
- Sterelized jars with lids
Ingredients
- 400 g sweet red peppers roughly chopped
- 400 g green peppers roughly chopped
- 400 g carrots roughly chopped
- 1 kg cauliflower broken into smaller pieces
- 400 g green tomatoes quartered
- 1 1/2 kg soft white cabbage (Savoy cabbige) roughly chopped
- celery leaves
Brine ingredients for 1 litre jar
- 1 litres hot water (from your kettle)
- 25 ml olive oil
- 1 tablespoon per jar white wine vinegar
- 1 teaspoon per jar pickling salt
- 1/2 teaspoon per jar brown sugar or Keto sugar equivalent
- 2 bay leaves
- 1/2 teaspoon whole black pepper seeds
Instructions
- Sterilise 5 x 1 litre jars and their lids.
- Wash all vegetables. Chop the vegetables roughly, break the cauliflower into slightly bigger pieces.
- Add 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 brown sugar (or replace with sugar alternative) in each jar. Whisk until the sugar and the salt are dissolved.
- Pack equal quantities of vegetables into the jars with the marinade. Add extra cauliflower. Top the jars with boiling water from your kettle. Make sure to leave 1 inch (3cm) headspace in every jar. Wipe the jar rims dry to remove air bubbles and secure the lids on.
- Keep the jars in a cool dark place. Once a day, for the next three weeks, shake the jars vigorously for 1-2 minutes to ensure the brine is mixed well. The torshi can only be consumed when aged. After the 3rd week, taste the torshi. The vegetables must be pickled on the inside by then, but if they are not ready, leave the torshi to age for an extra week.
- Rinse the torshi before serving. Plate it and drizzle olive oil on top.