Tangy Pickled Cabbage

Tangy Pickled Cabbage with Turmeric and Curry - aka Torshi

I honestly don’t think there is a meal that I don’t enjoy some type of pickled, crunchy something. Aren’t they addicting? I just love the acidic brightness pickles can instantly add to any dish and anytime I want to create a little interest in the meal, a pickled veggie is the way to go; I’m sure you agree.

Making pickles is super easy and time efficient. If you’ve got left over cabbage, Persian cucumbers, carrots, or cauliflower, they all work very well in this recipe so get creative. Since all I had was purple cabbage, I went ahead and used that so I wouldn’t have to toss it in the trash. I also like to save any mason jars or other large jars that I’ve purchased in the past for this reason. Having spare jars on hand means I can whip up a batch of pickles whenver the mood strikes me and I don’t send the jars to the landfills! I’m sure any child of any Middle Eastern mom can tell you, save the jars! Most likely, there is some old jar of what used to house some other pickled something is now a jar used for making Torshi.

Now, Let’s get down to business. Some Middle Eastern pickle recipes call for you to par boil the veggies… I love mine super crunchy so this recipe skips the par boiling. When the hot pickling juice is poured over the cabbage, it will soften a tiny bit, which leaves these pickles with the perfect texture. I also make small batches at a time since I like them on the fresher side. If you like pickles super sour, the longer they stay in your fridge, the more they ferment. So feel free to make a larger batch if this is how you like them. If you want to make a larger batch, simply multiply the recipe increments.

Let’s make Torshi Pickles!

Recipe:

1 large mason Jar or similar

2 cups white vinegar

1 cup water

1/8 tsp turmeric

1/8 tsp mild yellow curry

1/8 tsp red chili flakes

1/8 tsp kosher salt

1/8 tsp sugar

3 garlic cloves, smashed

1/4 tsp whole peppercorns

1 small head of purple cabbage or half if larger

Method:

Place a medium saucepan on medium heat. Add all ingredients except the cabbage and whisk to combine. Bring to a simmer and simmer for 5 minutes.

For softer cabbage: while mixture is heating up cut cabbage into large chunks about 2-3 inches wide. Add cabbage to the saucepan while mixture simmers. Turn off heat and let cool slightly. Then add all contents to the jar.

For a crunchier, firmer pickle: while mixture is simmering, cut cabbage into large cubes. Pack cabbage into the mason jar. When vinegar mixture has cooled slightly, gently pour it into the mason jar and fill to the top.

Seal jar tightly and refrigerate. Let the pickles ferment at least 3-5 days before enjoying.