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Torshi, Moroccan Pickled Vegetables

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 servings
Calories: 118kcal
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Equipment

  • 1 (26-quart) pot
  • 2 large storage containers or 2 large glass jars

Ingredients

  • 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

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.

Nutrition

Calories: 118kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2149mg | Potassium: 652mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8176IU | Vitamin C: 63mg | Calcium: 64mg | Iron: 1mg