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Torshi Shoor is under the category of pickles, and it should be noted that pickles are one of the seasonings, especially in the cooking of the Middle East, especially in Iran and the Balkans.
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Usually, at this time of the year, families are busy buying tools for pickling and Torshi Shoor items.
The abundance of cabbage, carrots, and torshi stuff is too much in the autumn, so this season is the season of Pickled Vegetables and Torshi in general.
But making Torshi Shoor is usually one of the permanent tasks of Iranians every year. The sour and salty taste, and at the same time the salty crispness, is unique to different foods.
To see the complete and step-by-step tutorial on how to prepare salty cauliflower or Torshi Shoor, stay with the educational site of Cookery Magazine.
Ingredients for making Torshi Shoor (Salty)
| Cauliflower | 2 kilograms |
| Cooled boiled water | 4 cups |
| Salt | 2 full tablespoons |
| White vinegar | 4 tablespoons |
| hot pepper | 2-3 pcs |
| Salt | As much as needed |
| Garlic | 5-6 cloves |
| Aromatic herbs, including mint, tarragon, and parsley | 100 grams |
Recipe for making Torshi Shoor (Pickled Vegetable)
The first step
First, divide the cauliflower into small pieces and separate its dark parts. Then, wash the cauliflower with cold water and some white vinegar.
After washing, put it in a colander to drain the water completely. To drain them faster and better, place them on a clean cotton cloth or a towel to dry completely.
For every two glasses of water, add a spoonful of salt and put it on the heat.
The second step
Allow the water to boil for about 10 minutes, then add four tablespoons of vinegar for every 4 cups of water, turn off the heat and allow the water to cool.
It is better to do these steps the night before so that the mixture of salt water and vinegar cools completely by morning and the vegetables get dried, too.
Glass bottles should be clean, dry, and have a lid. Clean the aromatic vegetable, wash it, and place it in a colander to drain the water and dry it completely.
The third step
Peel the garlic, wash it, and put it on a cotton cloth to dry completely. Wash the peppers and place them on a cotton cloth to dry.
At the bottom of the glass bottle, first put a layer of aromatic vegetables, then a layer of cauliflower, a clove of garlic, and a green pepper.
Pour all the ingredients into the bottle in the same way, layer by layer, until the bottle is completely filled.
Pour the mixture of salt water and vinegar on the ingredients until the bottle gets full, then close the bottle tightly and put it in a cool place.
The fourth step
Wait about ten days until the cauliflower Shoor gets ready.
After the color of the cauliflower Torshi Shoor starts to become cloudy and kind of blurring, it is ready to be placed in the refrigerator and consumed.
To prepare instant salted cauliflower, you can place it in a warmer environment for the first four days.
In tropical cities, sauerkraut (giardiniera) may be ready within a week.
But in general, we put the pickle at room temperature for two weeks until it ripens, and then we store it in the refrigerator. Enjoy your meal.
Golden tips for having the best Torshi Shoor (Salty)
- Moisture in vegetables or glass causes pickle mold.
- Do not open the lid of the pickle until it is not ready.
- Be sure to use white vinegar to prepare Torshi Shoor.
- If you have sharp vinegar, add Ā½ glass instead of 1 glass.
- Be sure to use boiled water so that it does not get moldy.
- The low amount of salt is also one of the reasons for salt mold.
- If you feel that the salt is too much or too little, change the water quickly.
- If you like the Torshi Shoor to be spicy, make slits on the peppers with a knife.
- Use a clean and dry spoon to remove the Shoor so that it does not get moldy.
- Celery leaves and coriander can be added to the mentioned aromatic vegetables.
- If you like to add turmeric, put it in salted water and pour it into the Torshi Shoor.
- According to your taste, you can not add vinegar at all and prepare Torshi Shoor with water and salt.
- To prevent Torshi Shoor and pickles from getting moldy, in addition to observing the above, you can add some angelica to it.
- Torshi Shoor can be made from a combination of cauliflower and celery, in which case it is better to have half of the amount of celery.
- Close the lid of the bottle tightly so that air does not leak and it does not get moldy. In order not to suck air inside, you can put a nylon on the bottle and then close it.
- Until the lid of the Torshi Shoor bottle is opened, you can keep it outside the refrigerator in a cool place. But as soon as the bottle lid is opened, it should be kept in the refrigerator so that it does not get moldy.
What should we do if you feel that your Torshi shoor is too salty while making it?
If you notice the saltiness of the water while making the Torshi Shoor, you can prepare the cooled boiled water, empty a little of the water in the glass, add a little vinegar to the boiled water, and pour it on the glass again.
But if you notice saltiness after using it for a while, you can cool your Shoor under the cold water tap in the kitchen to reduce its saltiness. But pay attention to the salt when making it.
For those who have high blood pressure, before using shoor, put some of it in a container full of cold water and keep a small amount in cold water for about half an hour to reduce its saltiness, and then put it in a colander. Enjoy it.
What is the reason that salt gets moldy?
Make sure that all your ingredients and vegetables must be dry after washing them completely.
Even the container you use for Torshi Shoor should not have even a drop of water in it. Your container must be dry and clean without moisture.
Another point is that sometimes you have seen that your Torshi Shoor is sticky or runny, and air must have entered inside the shoor glass (jar), and this is also the reason that causes the shoor to get moldy; One of the other reasons is its low salt content.s
Use half a cup of white vinegar for every liter of water, or, to be exact, two tablespoons of salt for every glass of water used.
By following these tips, you can definitely make excellent salt. It is very enjoyable when you have to make a pickle or shoor with your own hands.
Ingredients for making Torshi Shoor (Pickeled)
| Cauliflower | 2 kilo grams |
| Carrot | 1 kg |
| Celery | 600 grams |
| Cucumbers (preferably English cucumbers) | 1 kg |
| Long Green Pepper | 200 grams |
| Garlic | 4 cloves |
| Tarragon | 100 grams |
| Dill | 100 grams |
| Parsley | 100 grams |
| Savory | 100 grams |
| White vinegar | As much as needed |
| Salt | As much as needed |
Recipe for making Torshi Shoor
The first step
First, wash and completely dry the appropriate container in which you are going to put the salt. It is better to use a glass container.
The second step
Divide the cauliflower into smaller pieces and wash them well, then spread them on a clean cloth to dry completely.
The third step
Next, wash the greens and other vegetables and peel the carrots. Chop the carrot and celery and set some celery leaves aside.
Pay attention that the celery and carrot rings should not be too thin, and if you choose an English cucumber, you can use them without chopping them; otherwise, cut the cucumbers.
If you want the taste of garlic and peppers to be felt more in the pickle, you can also chop some of them.
The fourth step
Place all the ingredients on a cloth to dry completely. Take a pot and add three tablespoons of salt for every liter of water and put it on the heat until it boils.
In order for the Torshi Shoor components to remain white, add half a glass of white vinegar to the pot for every liter of water. Then, turn off the flame and let it cool down.
The fifth step
If the salt of our pickled cauliflower is too much, don’t worry because being salty has a solution, but too little salt will cause your pickle to mold. Now, it’s time to put the ingredients in the container.
Place some of the fragrant vegetables on the bottom of the dish, arrange celery, carrots, and cauliflower in the next layer, and repeat the layers.
Do not forget to put garlic and peppers between the layers. Put some celery leaves in the container to make the salt more fragrant.
The sixth step
Next, pour the slightly cooled water and salt on the ingredients and fill to the top of the container.
At this stage, you can put some celery leaves on the material as protection and then cover the glass with nylon and close the lid tightly to prevent air from entering the glass.
A very important point that you should pay attention to in order not to mold the shoor is that both the container and the ingredients must be completely dry and clean (so dry all the surfaces completely).
The seventh step
Keep the Torshi Shoor container inside the kitchen. After a day:
- Open the lid of the shoor container.
- If needed, add water again and close the lid tightly.
- Put it in a cool place.
After two weeks, your Torshi Shoor is ready.
Additional information about Torshi Shoor
Pickling is one of the long-term storage processes of tares, which place the desired food in a solution of salt water or vinegar with a low pH and an acidic state. If the food itself has enough water, just adding salt is enough to make a Torshi Shoor.
In Iranian cooking, vegetables that are kept in salt water are called Shoor. The purpose of this is to keep fresh and flavorful vegetables such as cucumber, cauliflower, green beans, cabbage, etc.
Tarragon, vinegar, and garlic are usually used to flavor the salt.
In addition to vegetables, Fruit, fish, and meat are also processed in salt water, And the meat processed with salt water is called “salt watery meat.”
The season for making salt is usually late autumn when fresh vegetables are available in abundance. The process of making Torshi Shoor is called salting “Shoor Andakhtan.”
Salty cauliflower and carrot is one of the delicious and popular seasonings of the fall season, which is made with various recipes.
The main preservatives in Torshi Shoor are vinegar, salt, and water. Suitable vegetables for salting include cucumber, cauliflower, carrot, garlic, and onion.
Common spices are black pepper, garlic, and aromatic vegetables such as tarragon, horseradish, or cherry leaves.
One of the properties of homemade Pickled Vegetable with cabbage is that it is rich in vitamin potassium and vitamin A and C, which helps digestion.
One of the most important differences between Shoor and pickles is the amount of water, salt, and vinegar, so the taste of Shoor is more of salt water, and only a very small amount of vinegar is added for the taste and crispiness of the salt.
Conclusion
Thank you for being with us with this delicious and popular appetizer. If you have any questions about Torshi Shoor, it’s my honor to answer. Enjoy your exploration of Persian cuisine!
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Frequently Asked Questions about Pickled Vegetables
What are the other names of Torshi Shoor?
the other names of Torshi Shoor is pickled cauliflower, torshi shoor, Pickled Vegetable and giardiniera.
