#NafHacks at Home with Chef Pat: Torshi

Torshi is a pickled vegetable medley that’s fun to say, easy to make, and easiest to enjoy! This Middle Eastern side dish is a crunchy, briny complement to grilled meats, smoky flavors, and summer afternoons spent behind the barbecue. Add torshi to your plate for a side that shines on its own, or take torshi for a dip in hummus or baba ghanoush. Chef Pat shows us how to make this terrific torshi, so watch our video and see the full recipe below!

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#NafHacks at Home: Torshi • For those about to grill: we salute you…and we think you should make TORSHI! This Middle Eastern pickled vegetable medley will bring a cool, crunchy complement to your backyard barbecue and add some serious culinary flair. Try it on its own as side that shines or take torshi for a dip in hummus. Full recipe’s at the link in our bio, and let us know which vegetables you prefer pickled below. Pickle on, good people! . . . . . . #dceatss #clevelandfoodie #minneapolisfoodie #mnfoodie #bestfoodphilly #eaterphilly #chicagofoodies #chicagorestaurants #indyfood #indyfoodie #middleeasterncuisine #middleeasternfood #vegetarianfoodshare #vegetarianeats #vegetarianmeals #pitabread #chickenshawarma #hummuslover #nafnafgrill #nafon

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  • 2 quarts water
  • 1/2 cup Brussels sprouts (or cabbage), quartered
  • 1 cup cauliflower, cored and cut into small florets
  • 1/4 cup carrots, sliced to 1/8″
  • 1/4 cup fresh banana peppers (or another pepper of your choice), sliced to preferred thickness
  • 1/4 cup celery, sliced to preferred thickness
  • 2 garlic cloves, peeled and sliced to 1/8″
  • Torshi pickling brine (recipe below)


  • In a stock pot, bring water to a boil.
  • Once boiling, measure cauliflower, carrots, Brussels sprouts, and garlic, and add to boiling water for 3 minutes.
  • While vegetables are blanching, prepare an ice bath in a bowl. After vegetables have blanched for 3 minutes, remove and immediately plunge into ice bath to stop the cooking process.
  • Drain the ice bath, and combine all ingredients into an appropriate jar. Pour the hot pickling brine over the top, making sure all vegetables are submerged completely.
  • Allow to cool on the counter for 15 minutes, then refrigerate for at least 14 hours. The longer pickle, the better!

Torshi Pickling Brine


  • 3/4 cup water
  • 1/3rd cup apple cider vinegar
  • 2 TBL white sugar
  • 1/4 tsp salt
  • 1/2 tsp black peppercorns, whole
  • 1 tsp turmeric, ground
  • 1 TBL pickling spice blend (if unavailable, substitute 1/2 tsp cumin seed, whole; 1/2 mustard seed, whole; 1 pinch caraway seeds)


  • Combine all ingredients in a small saucepan, and place on the stove on medium heat and bringing the liquid to a boil.
  • Once boiling, remove from heat and pour over top of blanched vegetables.
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