One of the most famous pickled vegetables in Iran, which is the symbol of all pickled vegetables, is torshi makhloot. This popular and lovely torshi only needs some vegetables. It’s a mixture of cauliflower, carrots, eggplants, shallot, garlic, celery, and vinegar.
You can use spices and salt for adding flavor. The recipe I’ve posted here gets ready for serving pretty quickly because the ingredients boil in the vinegar for a few minutes.
If you’ve never tried making Persian mixed vegetable pickle, I can imagine that it would be difficult for you to imagine the taste. The only way to find out is to make it right now!
How to make torshi makhloot?
Just like other torshi recipes, this one is easy to make too. You can check the recipe for pickled vegetables on this page. Do according to these steps:
list of ingredients that you need:
Wash the cauliflower. Cut it into small pieces. Let it dry thoroughly from the washing water.
Wash the carrots and let them dry. Cut them too. Peel the carrots if needed.
Wash the cucumbers and let them dry. Cut them.
Wash the eggplants, set them aside until they dry, and cut them into rondelles with the skin intact.
Wash the celery and cut them after drying.
Peel the garlic, wash it and let it dry.
Wash the spicy green peppers and dry the skin. You can put all the vegetables on a kitchen towel for this matter.
Thoroughly wash the jar you will store the pickled vegetables in and dry it up using a paper towel.
2- Prepare the shallots
You can use fresh or dried shallots. If you’re using dry shallots, wash them a bit and boil them in water for 1 hour until they soften.
Peel the fresh shallots and slice them into rondelles. There’s no need for further hydrating and softening. After washing, strain them and let them dry.
Due to its unique taste, shallot can be a perfect pickle on its own. I suggest that you see the shallot torshi that I have written in another post
3- Sauté the spices
Sauté the spices for your torshi for 1 minute or less. The heat should be set on low to avoid burning. This step is optional. However, the barbecue aroma it acquires is worth it, so I recommend doing this step too.
If your pickled spices includes Persian hogweed or coriander seeds, it has a raw aroma to it. Sautéing would enhance the aroma and taste of the spice.
4- Boil the ingredients
Heat 5 cups of white vinegar in a pot. When it starts to boil, add the sliced cauliflowers. Add some turmeric. After one minute, take the cauliflowers out of the pot. Strain them and put a bowl under them to collect the spare vinegar.
Pour the cucumber slices into the vinegar pot. Let them boil for one minute. Remove them once their color starts changing and strain.
Add the eggplant slices. Strain after 1-2 minutes.
Add the carrots to the boiling vinegar and let them simmer for 4 minutes before straining.
Boil the celery. Quickly take out the leaves, but let the stem simmer for about 1 minute.
Add spicy green peppers and shallots. Quickly turn the heat off. The peppers are cut into small pieces and the shallots are already wet, the only purpose of putting them in hot vinegar is for them to get the color of turmeric.
The garlic pieces don’t require boiling, but I boiled them along with the peppers and shallots for mere seconds.
5- Add salt, spice, and pepper
After the boiled ingredients cool down, pour them all into a big bowl. Sprinkle salt and spice on them. Adding some red pepper makes the torshi spicier and is optional.
Mix the ingredients gently so that the spices reach every part of them. Be extra careful since cooked vegetables are soft and might get crushed, ruining your torshi’s good visuals.
6- Pour the vegetables and vinegar into the torshi container.
Transfer the ingredients to your torshi container, which can be a jar. Pour vinegar on them until the jar is full and the ingredients are covered in vinegar. If the vegetables aren’t in contact with vinegar, they won’t obtain its taste and might mold.
Fold a piece of plastic and cover the opening of the container with it. This helps prevent air from entering the jar.
- If the cucumbers are small and thin, you can leave them uncut. This will also make your mixed vegetable pickle look better.
- Don’t peel the cucumbers. They will turn slimy in the torshi.
- Torshi vegetables, especially cabbage and cucumber shouldn’t be left on the stove for long because they soften quickly.
- If you want a spicier torshi, cut the green peppers instead of using them as a whole.
- For a better aroma, I added some summer savory and parsley leaves to the vegetables.
- The basic ingredients of mixed pickles and torshi liteh are very similar. But in torshi liteh, the ingredients are very small, even some people grind the ingredients.
Torshi makhloot is ready after how many days?
Store the torshi in a dry and cool place away from sunlight. You can put it inside kitchen cupboards which are suitable spaces for the torshi to fully pickle.
Check on your torshi after a few days. The vegetables absorb vinegar, so you might need to add more vinegar again. Close the lid tightly again and leave it there.
After 7-10 days, the pickling process becomes complete. The more you leave the jar to pickle, the better it will taste. After opening the jar, store it in the fridge.
- 500 grams Cauliflower
- 3 Carrots
- 4 Cucumbers
- 2 Eggplants
- Spicy green pepper a few
- 3 branches Celery
- 50 grams Shallot
- 1 head Garlic
- 10 cup white vinegar
- 2 tbsp Pickled spice
- ½ tbsp Turmeric
- 2 tbsp Red pepper optional
- Wash the cauliflower. Cut it into small pieces. Let it dry.
- Wash the carrots and let them dry.
- Wash the cucumbers and let them dry. Cut them.
- Wash the eggplants, set them aside until they dry. Cut them into rondelles with the skin intact.
- Wash the celery and cut them after drying.
- Peel the garlic, wash it and let it dry.
- Wash the spicy green peppers and dry the skin.
- Thoroughly wash the jar and dry it up using a paper towel.
- wash the dry shallots a bit and boil them in water for 1 hour until they soften.
- Sauté the spices for your torshi for 1 minute or less.
- Heat 5 cups of white vinegar in a pot. When it starts to boil, add the sliced cauliflowers. Add some turmeric. After one minute, take the cauliflowers out of the pot.
- Pour the cucumber slices, eggplant slices, carrots, celery, green peppers and shallots to soft.
- After the boiled ingredients cool down, pour them all into a big bowl. Sprinkle salt and spice on them. Mix the ingredients gently
- Pour the vegetables and vinegar into the torshi container.
- Store the torshi in a dry and cool place away from sunlight. After 7-10 days, the pickling process becomes complete.
What are some ways to decrease the extreme aroma and taste of vinegar?
If you find the taste of vinegar a bit extreme, even hurting your throat, you can reduce the intensity of it. Use one of these methods:
- Dilute the vinegar with cooled-down boiled water.
- Slice an apple and extract the seeds. Cut it into 4 pieces and put them in between the ingredients of the jar.
- Cut a quince into small pieces and add it to the torshi.
- Add 1 tablespoon of sugar to the vinegar.
Add two sticks of rock candy to the vinegar and heat up until they melt.
How long should the ingredients in torshi be boiled?
In general, the vegetables should boil until they’re neither too hard nor too soft. If they’re too soft, they’ll lose their form and the final product will not look too good.
Boiling the vegetables is for speeding up the pickling process. You can skip the step of boiling them and just give the torshi more time to pickle.
Keep in mind that the eggplants should be boiled either way. Otherwise, they remain dry and fail to absorb the vinegar.
What type of vinegar is used for Persian mixed vegetable pickle?
It’s better to use white vinegar for this recipe. If you use red vinegar, the final color will not be as good.
In pickles like onion pickle, garlic pickle, or any pickle with tomato paste, you can use whichever type of vinegar you have at home, white or red.
Torshi makhloot is one of the most famous pickles in Iran which doesn’t require too much time to make. Torshi anbeh (Persian mango pickled ) is one of the other popular pickles in Iran, whose texture is different and cottony and a little greasy because it contains olive oil.
You can have a few delicious jars of pickled vegetables only with one cauliflower, some carrots, cucumbers, and eggplants. Yes, the ingredients may seem little, but once you start pickling them, they give you so much product!
Hafte bijar torshi is another mixed vegetable pickle that has the same ingredients as this recipe. However, it’s different in the herbs that are included which give it a fantastic aroma and taste.