Torshi comes from the word Torsh which means sour in Iranian languages.This is a common pickle in Middle East and the Egyptians call it Turshi. It can be made with onions, carrots, cucumbers, beet and other ingredients .Turnip is of course their favorite. Made with simple ingredients this accompaniment is a must at every Egyptian meal.

I served this with Egyptian Breakfast ,where I served Ful Me dames and Ta’amia.

The best known way to have it is with falafel, in a pita with Tahini. The pickle has the ability to cut down the greasiness of the falafel.These pickles can be fermented either with salt or salt and vinegar both. I used both.

Turshi

1red beet, peeled and sliced

1 cucumber

1 carrot

1 clove garlic, sliced

1 cup water

1 cup vinegar

Salt to taste

Peel and chop the veggies in the desired shapes.

Slice the garlic.

Add salt and vinegar to the boiling water.

Pour this water over the veggies in a jar and place in a warm place for three days.

I did not mix the beet root with the other veggies as it would have bleeded. I wanted the colors to show up. You could mix the veggies or make individual jars.

Recipe Source: Here