Appetizers
Torshi
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) Turnips, peeled and cut into sticks
- 300 g (10 oz) Carrots, peeled and cut into sticks
- 1 small Small beet, peeled and sliced (for colour)
- 500 ml (2 cups) White vinegar
- 500 ml (2 cups) Water
- 3 tbsp Salt
- 4 cloves Garlic cloves, whole
Method
- Pack the turnip and carrot sticks tightly into a sterilized jar.
- Add the beet slices, which will tint the pickle a characteristic pink.
- In a saucepan, bring the water, vinegar and salt to a boil, stirring until the salt dissolves.
- Let the brine cool slightly, then pour it over the vegetables to fully submerge them.
- Tuck in the whole garlic cloves.
- Seal the jar and leave at room temperature for 5 days before refrigerating and serving.
Introduction: Torshi refers to Egypt's colourful array of pickled vegetables, brined in vinegar and salt and traditionally set out at the start of a meal to sharpen the appetite and add tang to rich dishes.
Cultural Background: Torshi refers to Egypt's colourful array of pickled vegetables, brined in vinegar and salt and traditionally set out at the start of a meal to sharpen the appetite and add tang to rich dishes.
Tips: – Make sure vegetables stay fully submerged under the brine to avoid spoilage. A sterilized jar is essential for safe, long-lasting pickles.
Variations: – Cauliflower florets and green chillies are popular additions. Some regions add a splash of extra vinegar for a sharper pickle. Naturally vegan as written.
Storage: Keeps refrigerated in the brine for up to 2 months.
Reheating: Served cold or at room temperature; no reheating required.
Nutrition: Calories: 35 kcal | Protein: 1 g | Carbs: 8 g | Fat: 0 g | Fiber: 2 g
FAQs:
Q: Why is torshi pink?
A: A slice of raw beet added to the jar tints the whole batch of pickles.
Q: How long before torshi is ready to eat?
A: About 5 days of pickling at room temperature before refrigerating.
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