📝 About This Recipe
This vibrant, sunshine-hued pickle is a cornerstone of the Sephardic table, particularly within North African and Middle Eastern Jewish traditions. Infused with the warm glow of turmeric and the sharp bite of white vinegar, this 'Torshi Lefat' style preserve transforms humble root vegetables and crunchy cauliflower into an addictive, tangy condiment. It is the perfect acidic counterpoint to rich stews, grilled meats, and fluffy couscous, offering a refreshing crunch that awakens the palate.
🥗 Ingredients
The Vegetables
- 1 medium head Cauliflower (broken into small, bite-sized florets)
- 3 large Carrots (peeled and sliced into 1/4 inch coins or crinkle-cut)
- 3 pieces Celery stalks (sliced into 1/2 inch segments)
- 2 medium Turnips (peeled and cut into sticks or cubes)
- 1 large Red Bell Pepper (seeded and cut into 1-inch squares)
- 2-3 pieces Green Finger Chilies (slit lengthwise for a hint of heat)
The Aromatic Brine
- 4 cups Water (filtered)
- 2 cups White Distilled Vinegar (5% acidity)
- 3 tablespoons Kosher Salt (non-iodized is essential for clarity)
- 1 tablespoon Granulated Sugar (to balance the sharp acidity)
- 1 tablespoon Turmeric Powder (provides the iconic yellow color)
- 6 pieces Garlic Cloves (peeled and lightly smashed)
- 1 teaspoon Yellow Mustard Seeds
- 1 teaspoon Coriander Seeds (lightly toasted)
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Begin by thoroughly washing all vegetables. Ensure your glass jars (mason jars or traditional flip-tops) are sterilized by running them through a hot dishwasher cycle or boiling them for 10 minutes.
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2
Prepare the vegetables: Cut the cauliflower into uniform florets, slice the carrots and celery, and cube the turnips. Consistency in size ensures even pickling.
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3
In a large mixing bowl, toss all the prepared vegetables together (cauliflower, carrots, celery, turnips, and bell peppers) to create a colorful medley.
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4
Pack the vegetables tightly into the sterilized jars. As you layer them, tuck the smashed garlic cloves, slit chilies, and bay leaves against the sides of the glass for an aesthetic look.
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5
In a medium stainless steel saucepan, combine the filtered water, white vinegar, kosher salt, and sugar.
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6
Whisk in the turmeric powder, mustard seeds, and coriander seeds. Bring the mixture to a rolling boil over medium-high heat.
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7
Once the brine reaches a boil and the salt and sugar are fully dissolved, reduce the heat and let it simmer for 2 minutes to infuse the spices.
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8
Carefully pour the hot brine over the vegetables in the jars, ensuring they are completely submerged. Use a clean spoon to gently press down on the vegetables to release any trapped air bubbles.
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9
Leave about a 1/2 inch of headspace at the top of the jar. If you have extra brine, discard it; if you are short, top up with a 2:1 ratio of hot water and vinegar.
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10
Wipe the rims of the jars with a clean, damp cloth and seal the lids tightly.
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11
Allow the jars to sit at room temperature until completely cool. This slow cooling helps the vegetables absorb the turmeric color.
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12
Once cool, transfer the jars to the refrigerator. While they can be eaten after 24 hours, the flavor is significantly better after 3-5 days.
💡 Chef's Tips
Always use non-iodized salt (like Kosher or Sea Salt) to prevent the brine from becoming cloudy or the vegetables from softening prematurely. For extra crunch, you can add a grape leaf or a pinch of loose black tea to the jar; the tannins help keep the vegetables firm. If you prefer a milder pickle, remove the seeds from the green chilies before adding them to the jars. Don't be afraid to customize the vegetable mix—green beans, fennel, or even green tomatoes work beautifully in this brine. Always use clean utensils when scooping pickles out of the jar to prevent contamination and extend shelf life.
🍽️ Serving Suggestions
Serve alongside a steaming plate of Moroccan Lamb Tagine to cut through the richness of the meat. Place a small bowl of Torshi on a Mezze platter with hummus, tahini, and fresh pita bread. Finely chop the pickled vegetables and fold them into a tuna or egg salad for a Sephardic twist on a classic. Pair with a glass of chilled Arak or a crisp Israeli Sauvignon Blanc to complement the acidity. Accompany a traditional Friday night Roast Chicken for a pop of color and zest.