Torshi Shoor (Persian Fermented Mixed Pickles)

A close-up of a white bowl filled with fermented cauliflower, carrots, and celery pieces, with metal tongs resting on the bowl's edge.

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Torshi Shoor (Persian Fermented Mixed Pickles)

Persian pickled vegetables (Torshi Shoor) are a crunchy, tangy mix made with a 2% salt brine and traditional fermentation tips.

Servings:

Calories: 12kcal

Author: Candice Walker

Equipment

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.

Notes

I love these self-venting lids, so I don't have to burp the pickles, and I use these glass weights to make sure my veggies are submerged.

Nutrition