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Torshi Liteh – pickled vegetables ترشی لیته

Torshi Liteh – pickled vegetables ترشی لیته

The preparation is simple and quick as a flash.

Course easy recipe, Mixed Pickles, Pickles, Pickling
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Torshi Liteh – pickled vegetables ترشی لیته
Prep Time 10 minutes
Cook Time 5 minutes
Servings 5 Jars
Author Labsalliebe

Ingredients

INGREDIENTS TORSHI LITEH

  • 1 kg of aubergines
  • 2 carrots
  • 200 g white cabbage
  • 2 small cucumbers
  • 4 stalks of celery
  • 1 small cauliflower
  • 2 chilies red
  • 5 garlic cloves

SPICE AND HERB MIX FOR TORSHI

  • 1 tbsp black cumin seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/2 nutmeg grated
  • 1 tbsp turmeric ground
  • 1 tbsp golpar ground
  • 1 tbsp thyme dried
  • 1 tbsp tarragon dried
  • 1 tbsp coriander herb dried
  • 1 tbsp basil dried

INGREDIENTS FOR THE BRINE

  • 1 tbsp salt
  • 400-500 ml white vinegar

Instructions

PREPARATION TORSHI LITEH

  1. Wash all the vegetables and dry them well.

  2. Cut off the ends of the aubergines, cucumbers, celery, and chili. Remove the outer leaves from the cauliflower.

  3. Set aside a large bowl.

  4. Peel the aubergines with a peeler into stripes, so that the aubergines are partly with and partly without.

  5. Shred twice in a food processor or turn once through a grinder.

  6. Strain the fluid in a sieve over a bowl. Press firmly with a spoon to drain out all the liquid. To prevent the bitter elements from getting into our torshi. Leave over the sieve while you prepare the other ingredients.

  7. Discard the liquid.

  8. Place the drained aubergines in the bowl with all the other ingredients.

  9. Peel the carrots with a peeler. Also, shred 2x in a food processor or grind through a grinder. Add to the bowl.

  10. Cut the white cabbage, cucumber, and celery into coarse pieces and shred finely. Add to the bowl.

  11. Cut the cauliflower into small florets and shred them until rice sized. Alternatively, grate the cauliflower finely with a kitchen grater or cut rice-sized pieces with a knife. Add to the bowl.

  12. Finely chop the chili and garlic or grind them in a grinder. Add to the bowl with the other ingredients.

SPICE PREPARATION TORSHI

  1. Crush the black cumin, cumin, coriander seeds and nutmeg coarsely in a food processor, mix well with the other spices, salt and vinegar and pour over the vegetables.

  2. Blend together, place in sterilised jars, and fill to the top with the vinegar mixture. The vinegar must cover the vegetables well. Close the jars tightly.

Recipe Notes

It tastes best if the vegetables are left to infuse for at least one month or better for a year. The longer, the better. Keep in a dark and cool place, and Liteh will age for several years. Once opened, keep torshi in the fridge. Remove single portions with a clean spoon to prevent germs from getting into the jars.