Moroccan · Preserves
Moroccan Pickled Vegetables (Torshi)
A Fassi pantry staple, torshi packs carrots, turnips and cauliflower into a bright, vinegary brine tinted pink or gold with beetroot or turmeric, left to cure for a crunchy, tangy relish that cuts through rich tagines and sandwiches alike.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 8
- Level
- Easy
Ingredients
- 3 carrots, sliced into rounds or sticks
- 2 turnips, cut into wedges
- 1 small cauliflower, cut into florets
- 1 small beetroot, sliced (for colour, optional)
- 500 ml white vinegar
- 300 ml water
- 3 tbsp sugar and 2 tbsp salt
- 1 tsp turmeric, a few peppercorns and a bay leaf
Method
- 1
Prep the vegetables
Cut the carrots, turnips and cauliflower into similar-sized pieces so they pickle evenly.
- 2
Blanch
Blanch the vegetables briefly, 2–3 minutes, in boiling salted water, then drain and pack into sterilised jars along with the beetroot slices if using.
- 3
Make the brine
Bring the vinegar, water, sugar, salt, turmeric, peppercorns and bay leaf to a boil, stirring to dissolve the sugar and salt.
- 4
Pour over
Pour the hot brine over the packed vegetables, ensuring they are fully submerged, and seal the jars.
- 5
Cure
Cool to room temperature, then refrigerate. The pickles are ready to eat after 2–3 days and improve over a week.
- 6
Serve
Serve as a tangy relish alongside tagines, sandwiches or a mezze spread.
Chef's tips
- A brief blanch keeps the vegetables crisp rather than raw and overly hard, without cooking them soft.
- Beetroot slices tint the whole jar a vivid pink, purely for colour, and can be omitted for a golden turmeric pickle instead.
- Keep vegetables fully submerged in the brine; any exposed above the liquid can spoil faster.
Frequently asked questions
How long do these pickles keep?
Refrigerated in a sealed jar, they keep well for three to four weeks, staying crisp and tangy throughout.
What is torshi used for?
As a bright, acidic side dish or relish alongside rich, spiced mains, sandwiches and grilled meats, cutting through heavier flavours.