Wash the cauliflower and let it dry. Cut it however you want to.
Wash the carrots and let them dry. Chop them too. Peel the skin if necessary.
Wash the cucumbers and dry them. Cut them into pieces.
Wash the eggplants and let them dry. Cut them with their skin intact.
Wash the hot green peppers and let them dry. Wash the bell peppers and dry them up. Cut them into matchsticks or any other desired shape.
Wash the celery and let them dry. Remove the leaves and cut the stems.
Peel the garlic. Wash and let it dry.
Wash the fresh herbs and leave them to lose the excess water and dry.
Peel the onions. Wash them and let them dry too.
Cut the cauliflower, carrots, cucumbers, eggplants, bell peppers, and celery.
Peel the fresh shallots and slice them into rondelles.
If you’re using dry shallot, soak them in water for 1-2 hours. Strain them and let them lose the extra water.
After drying the washed onions, make a cut on them with a knife. Make a plus sign (+) at the top of them.
Pour 2 cups of vinegar into a pot and heat it. Then add sliced eggplants. Let them boil for 1 minute until they’re soft.
Chop up the herbs, celery leaves, and garlic cloves.
Pour all the torshi ingredients in a large bowl. Add the herbs, turmeric, spices, and salt. Mix them.
Pour all the ingredients into a jar.
Pour the vinegar on the ingredients. Shut the jar’s lid tightly. Store the torshi in a cool and dry place. After 10 days or 3-4 weeks torshi is ready.
