Pickled vegetables like Gewürzgurken (spiced cucumbers)
Join me as we delve into a timeless Mediterranean method of preserving the harvest. Torsi is a medley of pickled vegetables that carries with it a heritage of family, flavor, and the cozy reassurance of a well-stocked pantry. Whether accompanying a main dish or enjoyed as a zesty snack, this recipe is steeped in nostalgia and is pleasantly straightforward to create. Let’s take a leaf out of the book of tradition and make some jars of homemade torsi together!
Ingredients:
- 1 medium cauliflower, cut into florets
- 1 cup mushrooms, cleaned and trimmed
- 1 cup bell peppers, sliced
- 1 cup pearl onions, peeled
- 2 stalks celery, sliced on an angle
- 3-4 medium carrots (or one large), peeled and cut into rounds
- A handful of fresh parsley, roughly chopped
- 2 cloves of garlic per jar, peeled
- 5 cups water
- 1 ½ cups white vinegar
- 1 tablespoon whole peppercorns
- 1 tablespoon sugar
- 3 tablespoons salt
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment:
- Large pot for blanching
- Jars with lids for pickling
- Slotted spoon
- Cutting board and knife
- Peeler
Cooking Tips:
- Ensure you thoroughly wash all your vegetables before starting.
- Feel free to experiment with other vegetables, too—like green beans, beetroot, or even spicy peppers.
- For a twist, you can add additional pickling spices like bay leaves, mustard seeds, or coriander seeds.
- Always handle jars and hot liquids with care to avoid burns.
Servings: This recipe yields approximately 3 medium-sized jars of torsi.
Instructions:
1. Prepare your vegetables by cleaning and cutting them into the desired shapes. With the carrots and celery, slice them on an angle for visual appeal. Roughly chop the parsley and keep it aside along with the peeled garlic cloves.
2. Bring a large pot of water to a boil. Starting with the cauliflower, blanch each vegetable separately for 3-5 minutes until slightly softened but still crisp. Use a slotted spoon to transfer the vegetables to a bowl of ice water to stop the cooking process. Drain well.
3. Once all vegetables are blanched and cooled, discard the blanching water. Wipe your pot dry, then add 5 cups of fresh water, the white vinegar, peppercorns, sugar, and salt. Stir on medium heat until the sugar and salt fully dissolve to create your pickling mixture.
4. Arrange your jars and distribute the blanched vegetables evenly among them. Add two cloves of garlic to each jar, then spoon in the chopped parsley.
5. Pour the hot pickling mixture into each jar until the vegetables are completely submerged. Ensure there are no air pockets and that the vegetables are packed snugly.
6. Seal your jars tightly. Once they have cooled down, store them in a cool, dark place. Remember, once you open a jar, you'll need to refrigerate it.
7. Allow your torsi to pickle for at least a week before enjoying them. The flavors will continue to develop and meld together over time.
This delightful recipe was brought to you by Nikki from Nikki's Modern Mediterranean: https://www.youtube.com/@NikkisModernMediterranean
#mediterranean #preserving #familyrecipe #homemade
YouTube channel - Nikki's Modern Mediterranean: https://www.youtube.com/@NikkisModernMediterranean
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