Torshi - Persian Pickled Vegetables

Ingredients

Cucumbers

2 cups, sliced

Carrots

1 cup, julienned

Cauliflower

1 cup, florets

Bell peppers

1 cup, sliced (mixed colors)

Garlic cloves

4, minced

White vinegar

2 cups

Water

1 cup

Sugar

2 tablespoons

Salt

1 tablespoon

Black peppercorns

1 teaspoon

Dried mint

1 tablespoon

Jalapeños (optional)

1/2 cup, sliced

Radishes (optional)

1 cup, sliced

Instructions

1. In a large mixing bowl, combine the sliced cucumbers, julienned carrots, cauliflower florets, sliced bell peppers, minced garlic, and optional jalapeños or radishes. Toss gently to mix all the vegetables together.
2. In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and dried mint. Heat over medium heat until the mixture comes to a boil, stirring occasionally until the sugar and salt are fully dissolved.
3. Once boiling, carefully pour the hot brine over the vegetable mixture in the bowl, ensuring all the vegetables are submerged in the liquid.
4. Cover the bowl with a lid or plastic wrap and let it cool to room temperature for about 1 hour.
5. After cooling, transfer the torshi and their brine into sterilized glass jars, packing the vegetables tightly for optimal flavor infusion.
6. Seal the jars tightly and refrigerate for at least 2 days before serving to allow the flavors to meld. The torshi can be enjoyed for up to 1 month when stored in the refrigerator.
7. For an extra kick, feel free to experiment with different vegetables or spices, adjusting the recipe to suit your taste.