Growing up, we called all pickles torshi. It didn’t matter whether they were sour, salty, crunchy, or soft. It wasn’t until later that I learned the technical distinction: torshi refers to vinegar-based pickles, while shoor are salt-brined. This recipe falls into the latter category, though it’s still part of the beloved torshi family in my kitchen.
If you’re familiar with Italian giardiniera, you’ll notice the similarities right away: a colorful mix of vegetables that are tangy and crunchy. But unlike giardiniera, shoor skips the peppers and oil, focusing instead on a clean and sharp, briny flavor.
🌟Technically lacto-fermented… But let’s not get hung up on labels
These pickles are made with a 2% salt brine and just a splash of vinegar (less than 10% of the total liquid). That makes them lacto-fermented, but I hesitate to use that term too loudly. Traditionalists might raise an eyebrow, but this method has been used in Persian kitchens long before fermentation trends hit the mainstream.
Some folks add a shot of vinegar, or even vodka, to the top of the jar to help prevent khan yeast from forming. Some don’t use either. If the khan yeast does show up, don’t worry. Just skim it off and make sure your veggies stay submerged. A glass weight can help with that.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to make this recipe
Mix together the cauliflower, carrots, and celery in a large bowl. Add salt to the water and stir to dissolve. Add the vinegar. If using a 1-gallon jar: Add half the herbs to the bottom. Layer in half the garlic and two peppers. Add half the vegetables. Repeat with the remaining herbs, garlic, peppers, and vegetables. If using two ½-gallon jars: For each jar: Add ¼ of the herbs to the bottom. Add 1 sliced garlic clove and 1 pepper. Add ¼ of the vegetables. Repeat with another ¼ of the herbs, 1 sliced garlic clove, 1 pepper, and the final ¼ of the vegetables. If using four quart-sized jars: Divide ¼ of the herbs evenly among the 4 jars. Add 1 sliced garlic clove and ½ pepper to each jar. Divide half the vegetables evenly among the jars. Add the remaining herbs, split evenly. Finish with the remaining vegetables, divided evenly. Pour the liquid over the mixture evenly between the jars (if using more than one). If you need more liquid, add it at a ratio of 1 cup water : 5 grams kosher salt. Cover, shake, loosen the lid, and let it sit for an hour. Tighten the lid and give it another shake, then loosen the lid, make sure the contents are completely submerged in the liquid (you can use sterilized weights), and keep the lid loose for at least 2 hours before sealing. Store somewhere cold and dark for 24 hours minimum, but it is more delicious after 7-10 days. Burp every day or use a vending lid. When it tastes sour to your personal preference, transfer to refrigerator for up to 3 months.
☁️ Cloudy brine? No problem. Or… replace it.
Candice Recommends
Lacto-fermented pickles often develop a cloudy brine, which is totally normal and safe. But if you prefer a clearer look, you can strain the pickles and transfer them to a fresh brine before refrigerating.
🥙 What to serve this alongside
This recipe is great as a condiment or side dish for sandwiches, including my favorite two sandwiches, that made with pita bread, fresh sabzi khordan or shirazi salad, and a slice of kuku or kotlet.
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Torshi Shoor (Persian Fermented Mixed Pickles)
Print Recipe SaveEquipment
- Glass jars sterilized, 4 quarts, 2 1/2-gallon, or 1 1-gallon
Ingredients
- 1 lb. cauliflower about half a cauliflower, stemmed
- ¾ lb. carrots peeled and sliced 1/4"-1/2" thick on a diagonal
- 4 celery stalks cut into 2"-3" chunks
- 2 serrano peppers cut in half lengthwise
- 4 cloves garlic sliced
- 4 tbsp kosher salt 45 grams
- ½ bunch cilantro washed and dried
- ½ bunch parsley washed and dried
- ½ bunch dill washed and dried
- ½ bunch tarragon washed and dried
- 8 cups water boiled and chilled to room temperature
- 1 cup white distilled vinegar
Instructions
- Mix together the cauliflower, carrots, and celery in a large bowl.
- Add salt to the water and stir to dissolve. Add the vinegar.
- If using a 1-gallon jar: Add half the herbs to the bottom. Layer in half the garlic and two peppers. Add half the vegetables. Repeat with the remaining herbs, garlic, peppers, and vegetables.If using two ½-gallon jars: For each jar: Add ¼ of the herbs to the bottom. Add 1 sliced garlic clove and 1 pepper. Add ¼ of the vegetables. Repeat with another ¼ of the herbs, 1 sliced garlic clove, 1 pepper, and the final ¼ of the vegetables.If using four quart-sized jars: Divide ¼ of the herbs evenly among the 4 jars. Add 1 sliced garlic clove and ½ pepper to each jar. Divide half the vegetables evenly among the jars. Add the remaining herbs, split evenly. Finish with the remaining vegetables, divided evenly.
- Pour the liquid over the mixture evenly between the jars (if using more than one). If you need more liquid, add it at a ratio of 1 cup water : 5 grams kosher salt. Cover, shake, loosen the lid, and let it sit for an hour.
- Tighten the lid and give it another shake, then loosen the lid, make sure the contents are completely submerged in the liquid (you can use sterilized weights*), and keep the lid loose for at least 2 hours before sealing.
- Store somewhere cold and dark for 24 hours minimum, but it is more delicious after 7-10 days. Burp every day or use a vending lid*. When it tastes sour to your personal preference, transfer to refrigerator for up to 3 months.