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Torshi (Pickled Vegetables)

  • Author: Plant-Based Persian
  • Total Time: 2 hours
  • Yield: 3-4 medium jars 1x
  • Diet: Vegan


A Persian pickled vegetable side dish


Units Scale
  • 23 eggplants (washed and roughly chopped – no need to peel)
  • 1 cauliflower head (chopped into small 1 inch pieces)
  • 16 oz bag of baby carrots (chopped into small 1/2 inch pieces)
  • 1 celery bunch (leaves removed, chopped into 1/2 inch pieces)
  • 1 cilantro bunch (chopped finely)
  • 12 small whole green chili peppers (we use Serrano chili)
  • 12 garlic cloves (kept whole)
  • 32 oz apple cider vinegar (divided)
  • 1/2 Tbsp turmeric
  • salt to taste


  1. Cook the eggplant in 1 cup of water and 3 cups of apple cider vinegar in a medium pot on medium heat for about 1 hour. The eggplant should be cooked and tender. Take off heat, and let the eggplant and vinegar mixture cool. Then mash the cooled eggplant in the pot with a masher. Set aside.
  2. Mix in a large bowl all the vegetables. Add the mashed eggplant/vinegar mixture. Add the remaining apple cider vinegar. Add 1 cup water. Add the salt and turmeric. Mix well.
  3. Transfer to individual mason jars. We recommend letting the jars sit at room temperature for at least 4 days for the flavors to blend before using.
  4. May be stored in the refrigerator or at room temperature – I prefer room temperature.
  5. Noosh-e-Jan (Enjoy)!
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Category: Side Dish
  • Cuisine: Iranian/Persian