Torshi, or turshi, are simple vegetable pickles that add a punch of flavor to Middle Eastern and Central Asian meals.
Tag: Preserving
Torshi
Misozuke
(Japanese miso pickle)
Preserving vegetables in miso is a common way of preparing simple pickles in Japan to be used as an accompaniment to a Japanese meal.
Leems
(Moroccan preserved lemons)
Preserved lemons are a common pickle in North Africa. Their intense lemon flavor is valued as a bright addition to soups, stews and tagines.
Gravlax
(Swedish cured salmon)
Gravlax — also spelled gravlaks, gravadlax, or gravadlaks — is a classic Swedish way to preserve salmon.
Gari
(Japanese pickled ginger)
Along with wasabi and soy sauce, gari, also known as sushi ginger, is a traditional accompaniment to makizushi.
Cebollas Encurtidas
(Ecuadorian, Mexican pickled red onions)
Pickled red onions are the perfect condiment for all kinds of dishes. In Ecuador, these pickles with the purple hue are at their simplest, tossed with lime juice and a pinch of salt.
Baechu Kimchi
(Korean spicy fermented cabbage pickle)
Kimchi, a strongly flavored, odoriferous cabbage pickle, is served as a side dish for almost every Korean meal and is also used in stir-fries, soups and stews.
Jalapeños en Escabeche
(Mexican pickled jalapeño peppers)
Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch.
Okra Pickles
(American, Southern-Soul garden refrigerator pickle)
Keep ahead of the harvest with this quick and easy okra refrigerator pickle for a fresh and crunchy treat that tastes just like Maw Maw’s.
Rumtopf
(German rum-soaked fruit dessert)
Begun in the spring, boozy Rumtopf, or "rum pot," is a German Christmastime favorite. Fresh seasonal fruits are sweetened with sugar, layered in a pot and soaked with rum.