Easy Iraqi Torshi

Pickled vegetables from the Iraqi cuisine also known as "Torshi" - always good to have in the fridge at home!

  • AppetizersType
  • EasyDifficulty
  • +1 hourPrep. Time
  • 50Serving/Unit


The vegetables
Cauliflower, 1 small unit
Red pepper, 2 medium units
Yellow pepper, 2 medium units
Green pepper, 2 medium units
Hot green pepper, 2 medium units
Kohlrabi, 2 medium units
without peel
Carrot, 8 medium units
without peel
Cucumber, 8 medium units
with peel
Garlic, 8 cloves
The liquids and spices
5% vinegar, 1 L
Water, 1 L
Sugar, 2 flat tablespoons
Salt, 1 flat tablespoon
Curry for pickles, 2 tablespoons


1. Part the cauliflower into small flowers and soak in boiling water to remove the gases.
2. Peel and cut all the vegetables into cubes.
3. Boil the water, vinegar and spices.
4. Add all the vegetables, mix well, cover the pot, turn off the heat and wait for it to cool.
5. Store in a closed jar - the pickles are ready to eat!
6. Bon appetite (:
Nutritional Values Serving/Unit 100 Grams
Calories 29 cal 24 cal
Proteins 1 g 1 g
Carbohydrates 6 g 5 g
Fat 0 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.
Amona Boaron Recipe by Amona Boaron
Easy Iraqi Torshi
The most delicious pickles