Torshi Shour (Salted mixed pickle)

Torshi Shour (Salted mixed pickle)


  • 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. )


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.