Torshi refers to both the blend of spices and the finished pickled vegetables. Popular around the Middle East these yellowish pickled vegetables are served before any meal or as a snack any time of day. The main differentiator for the Middle Eastern pickles is that yellow tinge which comes from the spice mix, if you can’t find Torshi spice use any curry powder or at least add turmeric.
My kids love these and eat them like candy. They are also a delicious compliment to steak, to beef and chicken dishes.
Ingredients
Servings 10 servings
- 2 zucchinis
- 1 pound carrots
- 1 large cauliflower head
- 1 red pepper
- 1 hot chili pepper
- 4-5 medium cucumbers
- 1 head of garlic peeled
- 4 tablespoons olive oil
- 3 tablespoons torshi spice or curry powder
- ¾ cup white vinegar
- 3 tablespoons salt
- Optional: Turnip kohlrabi or cabbage
Nutritional Facts
Nutrition Facts
Torshi, Moroccan Pickled Vegetables
Amount per Serving
Calories
118
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
2149
mg
93
%
Potassium
652
mg
19
%
Carbohydrates
13
g
4
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
8176
IU
164
%
Vitamin C
63
mg
76
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Peel carrots and cut all the vegetables lengthways.
- Combine all vegetables in a large pot add garlic, olive oil and torshi spices.
- Add vinegar, salt and water until it is 2 inches below the top of the vegetables, or approximately 3-4 cups of water.
- Cover pot and bring to a boil, stirring occasionally. Remove from flame and cool.
- Place in storage containers and leave outside for two days, then move into the refrigerator for 3–4 days before enjoying cold.
Equipment
- 1 (26-quart) pot
- 2 large storage containers or 2 large glass jars
