Homemade Iraqi Pickles

Iraqi-style vegan pickles also known as Torshi - a wide variety of vegetables such as cucumber, cauliflower, carrot, zucchini and peppers pickled in vinegar with touches of baharat intended for Torshi

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 3-4 hoursTotal Time


Cauliflower, 1 small unit
parted down into flowers
Cabbage, 1 small unit
cut into 8 large pieces
Carrot, 6 medium units
cut into long semicircles, without peel
Zucchini, 3 medium units
cut into thick round pieces
Cucumber, 4 medium units
cut into circles diagonally, with peel
Hot green pepper, 1½ medium units
cut into round pieces
Salt, 1 flat tablespoon
5% vinegar, 1 L
Water, 1/2 L
Sugar, 2 flat tablespoons
Baharat for Torshi, 1½ flat tablespoons
Turmeric, 1/4 flat teaspoon


1. Wash the vegetables, cut, place in a large pot, sprinkle with salt and leave for 3 hours.
2. After 3 hours add the vinegar, water and sugar, and cook on high heat (3 minutes from boiling). Do not boil too much, the vegetables should remain hard.
3. One minute before turning the heat off, add the Baharat and turmeric. At first the pickles color will be light but they slowly darken so do not add spices.
4. Cool and store in a closed jar in the refrigerator.
5. Bon appetite (:

Total time: 3-4 hours

The preparation method also includes boiling (boiling the vegetables speeds up the preparation process). Ready to eat as soon as it cools (even after 1-2 hours). The pickles are kept in the fridge for a long time - even a month (as long as the jar is tightly closed).

Nutritional Values Serving/Unit 100 Grams
Calories 1251 cal 24 cal
Proteins 46 g 1 g
Carbohydrates 253 g 5 g
Fat 6 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Tova Shinha Recipe by Tova Shinha
Homemade Iraqi Pickles
Iraqi pickles that go with any meal