Torshi Shalqam (Turnip pickle)

Ingredients:

Turnip: 1 kilogram.

Small Beet: 1 number.

Sliced garlic: 3 number of berries.

White vinegar: 1 cup.

Water: 3 cups.

Salt: 2 tablespoons.

Laurel: 1 number.

Turnip-Pickle-3.jpg

How to prepare Turnip pickle?

  1. Pour water, Salt, and Laurel in the pot.
  2. Put them (water, Salt, and Laurel ) over the medium heat and wait until it is boiling. Rile the mixture completely and wait the salt come to be solved.
  3. Picking up the pot from the heat and let it be cool.
  4. Add the vinegar.
  5. Peel Beets and Turnips and slice them.
  6. Prepare one clean and big glass container and put garlic, beets, and turnips inside it.
  7. Pour the combination of the water, salt, and laurel on garlic and beets. (it must cover the beets and turnips.)
  8. Close the door of the glass firmly.
  9. Keep it for one week in the room temperature in the cool place until the pickle is complete.
  10. The red colour of beets gives the red beautiful colour to the pickle and turnips.

Points

You can keep this kind of pickle for several weeks in the refrigerator but turnips are coming to be soft little by little and they lose their primary fragility.

It is better to consume this pickle maximum in 6 weeks.

Torshi Leyte (Squashed pickle)

Ingredients of Leyte pickle?

Eggplant: 1 kilogram.

Big red bell pepper: 1 number.

Big green bell pepper: 1 number.

Green pepper: 70 grams.

Big carrot: 3 numbers.

Grated garlic: 3 or 4 lumps

White savoy cabbage: half a number

Vinegar: 1 kilogram.

Satureja: 100 grams.

Mint: 100 grams.

Tarragon: 100 grams.

Cilantro: 100 grams.

Parsley: 100 grams.

Pennyroyal: 100 grams.

Turmeric: 1 tablespoon.

How to prepare Leyte pickle?

  1. Wash the eggplants very well.
  2. Remove their top parts but do not peel them.
  3. Pour one glass of water and one glass of vinegar in the pot and boil the eggplants inside them.
  4. Rinse eggplants and minced them with garlic.
  5. Wash cabbage, carrots and peppers very well.
  6. Blend them (cabbage, carrots and peppers) until they come to be tiny.(They must be tiny very well. )
  7. Add them (cabbage, carrots and peppers) to the garlic and eggplants.
  8. Add vegetables to the pickle and pour salt and turmeric.
  9. Add vinegar and rile them well together.
  10. Put the pickle in the refrigerator for one week until it comes to be completely delicious.

Squashed-Pickle-Torshi-Leyte-2.jpg

Torshi Labou (Beets pickle)

Ingredients:

Beets: 1 kilogram.

White vinegar: necessary amount.

Salt: necessary amount.

Water: 2 glasses.

How to prepare Beets pickle?

  1. Wash Beets very well and put them in the pot.
  2. Pour the water on the Beets in the mood that the water covered them.
  3. Put the pot over the medium heat and bake them for 30-45 minutes. (Prepare them in the way that the fork go inside the Beets very easy.)

The time of baking Beets is vary based on the kind and shape of the Beets cuts.

  1. Drain the Beets and keeping the water off them. (Let the Beets to come to be little cool.)
  2. Peel your Beets and cut them in different sizes with different shapes.
  3. Put the cut Beets in the desirable glass container of the pickle.
  4. Pour two glasses of Beets water, vinegar and a little salt in the small pot.
  5. Put the pot over the heat and wait until it is starting to boil.
  6. When the liquid is starting to boil pour it in the special glass container of the pickle on the Beets. Put the door of the glass container of the pickle firmly and keep it in the cold place.

Point

don’t pour the additional water of Beets away and keep it in the special container. You can use this water to colouring different foods and deserts.

Beets-Pickle-Torshi-Labou-2.jpg

Torshi Razianeh (Fennel pickle)

Ingredients of Fennel pickle?

  • Fresh Fennel: 1 Kilogram.
  • Vinegar
  • Salt: 1 tablespoon.

Fennel plant is useful from the tropical regions. This plant has Anticonvulsant and anti-inflammatory properties and this is very useful during the breastfeeding of the women.

How to prepare Fennel pickle?

  1. Cut the Fennel categories by the scissors and put them in the pickle glass container.
  2. Pour the vinegar and a little salt on them.

This kind of pickle prepare and ready to eat after only one week.

Point

To keep the green colour of the pickle you can use Copper sulfate or Livid vitriol. In this shape that you pour Livid vitriol in the boiling water and boil the Fennel for some minutes inside it. At the end add salt and vinegar .

Torshi Shour (Salted mixed pickle)

Ingredients:

  • Cauliflower
  • Celery
  • Cucumber
  • Carrot
  • Green pepper
  • Garlic
  • Aromatic vegetables
  • Salt
  • White vinegar
  • Water

How to prepare Salted mixed pickle?

Chop whole the vegetables in your desired size.

Wash and extend them on the clean cloth. (Wait until the extent water of them go out and they come to be dry.)

Pour the salt and water into the pot.

Put the pot on the heat and wait until it is boiling.

After 10 minutes boil removes the pot from the heat.

Add the vinegar and let it be cool (You must add for every four glasses of water six tablespoons of salt and half a glass of white vinegar).

Clean and dry the glass or the container of the pickle very well (Note that there mustn’t be any grease stains inside the container).

Put some aromatic vegetables in the bottom of the container of the pickle.

Pour the pickle products in the container and put some aromatic vegetables and some hot pepper rings amidst of them until you have the more delicious pickle.

After filling the container of the pickle you should add salt and vinegar-water mixture (this mixture of water, salt, and vinegar must be cool), put nylon on the door of the container, until no air goes inside it then close the door of the container firmly and put the container in the cold place in  shadow. The container must be in this place for about 30-40 days until it’s come to be ready for consuming.

After passing these days and the pickle come to be ready, you must straighten all the products of it.( You must remove all aromatic vegetables to avoid from putrefying of vegetable and re-pour the brine and pickles into the container. )

Points

The aromatic vegetable is as follow:

  • Dill
  • Satureja
  • Tarragon
  • Parsley
  • Celery leaves

The brine must cover all the products of the pickle.  At the time of picking the products of pickle don’t fill it until the edge of the container and put them a little lower than the usual time because after adding the brine the products absorb a little   brine and brine in the container come to be lower and vegetables that they stayed out of the brine will have mildew.

Sir Torshi (Garlic pickle)

How to prepare pickled garlic?

  1. Soaked garlic’s for some hours in the water until you can peel them easily.
  2. After peeling the skins wash them and let them be dry.
  3. Pour the clean garlic’s in the suitable glass.
  4. Pour seeds of pepper, aromatic vegetables, and the pinch of salt over the garlic.
  5. Add vinegar until it cover the garlic.
  6. Put the ready glass of garlic pickle in the suitable place.

Garlic-Pickle-Sir-Torshi-2.png

  • It will take about one year to consume it.
  • If the garlic pickle staying for seven years it will have many medicinal properties.
  • You can use a variety of vinegar such as grape vinegar or apple cider vinegar to make this pickle.
  • If you want that pickled garlic prepares sooner put it under the sun.
  • You can make the pickled garlic with the garlic’s that they have skin. For this purpose don’t peel the thick skin of the garlic. In this way, you don’t need to use pepper.

Garlic-Pickle-Sir-Torshi-3.jpg

Torshi Hafteh Bijar (Hafteh Bijar pickle)

Ingredients of Hafteh Bijar pickle

Eggplants: 2 Kilograms.

Slender spicy pepper: 2-3 numbers.

Pickling spice:1 tablespoon.

Bell peppers (Green, Red, Yellow, Orange ): half a kilogram.

Dried mint:1 tablespoon.

Garlic:1 bush.

Unripe tomatoes: 300 grams (4-5 numbers).

Verjuice or vinegar:1 kilogram.

Salt:1 tablespoon.

Aromatic vegetables (crushed type): 250 grams (about one glass).

 

Points

Aromatic vegetables contain Mint, Dill, Satureja, Tarragon, Basil, Coriander, Parsley.

How to prepare Hafteh Bijar pickle?

  1. Chop or grate the raw eggplant. Push the eggplants and juicing them.
  2. Chop tomatoes that it is better to be unripe or half-unripe. It should be noted that unripe tomatoes are green and half-unripe tomatoes are in orange colour.
  3. Chop the aromatic vegetables in very small shape. Whatever the vegetables be smaller colour and taste of it is coming to be better. It is not important if you don’t use all kinds of vegetables together. You can use dry kinds of vegetables either.
  4. Grain the garlic and chop hot peppers. Chop colour belly peppers in the very small shape.
  5. Mix dried Mint, Salt, Spice, and Vinegar with each other.
  6. Put the grated eggplants, chop tomatoes and Aromatic vegetables, garlic’s, belly peppers and hot peppers in the special container of the pickle and pour the mixture of salt, vinegar, spice and mint on them.

Some points about preparing the pickle:

  1. The taste of this pickle is more pleasant with verjuice, but if having fresh verjuice is not possible you can use natural vinegar instead. The amount of vinegar that you will use must be lower than verjuice because vinegar is sourer. This kind of pickle must not be too much watery.
  2. You can change the amount of salt or verjuice base on your taste.
  3. You can consume this pickle immediately when you are preparing it and it is not needing to pass time.( instantaneous pickle)
  4. Verjuice is very sensitive to oxygen of the air. It will happen the chemical change in the pickle and it makes the change in the taste of the pickle(bitter or tasteless, or having mildew) if you don’t close the door of the container completely but the resistance of the vinegar in compared with the environment conditions is more and keeping it is easier.

 

Torshi Havij (Carrot pickle)

Ingredients:

Carrot: 1 kilogram.

Big white onion: half a number.

Water: 2 cups.

Apple vinegar: 2 cups.

Sugar: 2 cups.

Mustard seeds: 1 teaspoon.

How to prepare carrot pickle?

  1. Wash carrots.
  2. Peel carrots.
  3. Make carrots in the ring shape.
  4. Peel onion.
  5. Chop the onion in the thin slices.
  6. Make one pot full of water until half.
  7. Put the pot over the medium heat and let water boiling.
  8. Pour chopped carrots in the boiling water and let carrots bake for 5 minutes and come to be a little soft(Pay attention carrots must not come to be bake and soft completely, it is better that they keep their brittleness.)
  9. Pour carrots in the drain and after that put them in the pot.
  10. Add chopped onion to carrots and put the pot aside.
  11. Pour the remaining material as apple vinegar, water, sugar, mustard seeds, salt, celery seed, coriander seeds, turmeric, ginger in another pot, put it on the heat and let it boil for 5 minutes on the low heat.
  12. Once in a while stir the material and let the sugar to dissolve completely.
  13. At the end put the pot out of the heat and pour the materials on the carrots and onion in another pot in the hot shape.
  14. Wait until the fluid come to be cold and get the temperature of the room.
  15. Pour the fluid and carrots in the 4-5 jar glasses and put door of containers firmly and put them inside the refrigerator.

 

The carrot pickle is ready after 2-3 days.

Because of using coriander seed, celery seed and ginger this pickle has the special and amazing scent and taste.

Carrot-Pickle-Torshi-Havij-1.jpg

Points

In compare with the other pickles, carrot pickle has less vinegar so it must keep in the refrigerator.

It is better to consume this pickle maximum 2 months after procurement.

This pickle will prepare in 30 minutes.

Torshi Bivar (Hamedani pepper pickle)

Ingredients:

Bivar pepper: 500 grams.

Vinegar: 750 milliliters.

Salt: 2 tablespoons.

Bivar or Hamedani pepper is a kind of pepper that is consuming in Hamedan city and has the mildly spicy taste. You can consume this kind of pepper in raw, baked or …shapes. In Hamedan, Bivar uses mostly for the pickle.

How to prepare Bivar pickle?

  1. Wash the peppers completely and put them in the drain.
  2. Make the hole on them with the needle until the vinegar permeates inside them and they also come to be tasty.
  3. Put all of them in the big pot and pour the water on them and wait until the water covers them completely.
  4. Add two tablespoons of salt to the pot and let the peppers stay in this model for several hours (you can also wait for one night). This work helps the peppers to lose their bitter taste and give the better taste to the pickle.
  5. Drain the peppers.
  6. Make one big pot full of water, put it on heat and let it boiling. Put peppers in the boiling water and let them boil for 30 seconds until they are come to be little soft. If you are boiling the peppers more they will crush and your pickle doesn’t have the beautiful shape.
  7. Remove the pot from the heat.
  8. Pour the peppers in the big drain until its water is taken. (Taste the water of the pepper a little and if it was salty base on your taste you can wash them more) when the water of peppers remove put them in the metal lace, expand a big cloth or towel and put the peppers on them and let the peppers to be dry completely for 2-3 hours.
  9. Prepare the big glass container. Put the peppers inside it and pour the vinegar on them until the vinegar cover the peppers. Close the glass container firmly and place it in the cool place until your pickle is preparing.

 

The pickle is come to be complete between 7-10 days then you can use this delicious pickle near your food and enjoy it.

Hamedani-Pepper-Pickle-Torshi-Bivar-2.jpg

Points

  • Use the big drain and don’t let the peppers located on each other and water of them go out completely and soon. If you don’t have the big drain you can use your hands and move the peppers every half an hour.
  • Pay attention that when you want to fill the glass container it must be dry. If the glass container be dirty or wet it makes your pickle with mildew.
  • Like as all of the pickles the amount of salt that you will use is base on your taste. You can don’t use any salt in your pickle or base on your taste add 1-2 tablespoons of salt to it. But the peppers themselves have good taste and be sure that without using any salt you will have the good pickle.

Torshi Bandari (Mixed vegetables pickle)

Ingredients:

Indian stamp: 1package.

Shallot: 50 grams.

Carrot: 3 numbers.

Cucumber: 3 numbers.

Eggplant: 3 numbers.

Pomegranate paste: 1 modulus.

Garlic:1 bush.

Cauliflower: 1 Kilogram.

Green pepper: 50 grams.

Celery: 3 Branches.

Jerusalem artichoke: Half a kilogram.

Special spices for pickling: 2 Tablespoons.

Tomato: 5 numbers.

Thick tomato juice: 1 modulus.

Finely chopped vegetables (Mint, Coriander, Satureja, Tarragon): 1 modulus.

Mixed-Vegetables-Pickle-Torshi-Bandari-1.jpg

How to prepare Bandari pickle?

  1. Boiling the mixture of Green peppers, salt, and vinegar until they come to be soft.
  2. Put tamarind in a dish and pour some vinegar on them and rile completely.
  3. Straightened them with fine tiny drain and remove the core of them.
  4. Chop tomatoes in the little form.
  5. Peel carrots, potatoes, and garlic and chop them in the little form either.
  6. Remove the leaves of the celery and chop them in the size of carrots.
  7. Chop cucumbers with the skin and put them in the drain. Pour a little salt on them. 3 hours wait until the excess water of them away.
  8. Soak Shallots for 5 hours in the water and change the water of them several times.
  9. Take away roots and waste parts of Shallots. Now chop them.
  10. Take apart Cauliflower either and chop them in the tiny mood.
  11. Chop aromatic vegetables
  12. Mix chopped vegetables with the whole above materials.
  13. Chop eggplants with or without skin in the cubic model.
  14. Boil eggplants with a little vinegar until they are come to be soft.
  15. Add the eggplants in the hot model to the other materials and mix them finely.
  16. Add special spices for pickles, pomegranate paste and thick tomato juice.
  17. Add dissolved tamarind in vinegar to the mix.
  18. Pour special ready mix into the special container of pickles and add the vinegar to them until the vinegar cover it completely.

Pour desired amount of salt into pickle and put container of pickle in the cool place.

Mixed-Vegetables-Pickle-Torshi-Bandari-2.jpg

Points

  • Use more salt until your pickle doesn’t come to be salty, will help the quality and duration of maintenance of pickles. It is better to use the sour paste of pomegranate.
  • Thick tomato water is obtained from the smooth the tomato juice with drain.
  • You can use the mix of 3 tablespoons of tomato paste with the hot water instead of using thick tomato water.
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