Pickled carrots

Pickled carrots

By
From
Cairo Kitchen
Makes
2 kg
Photographer
Jonathan Gregson

The Arabic term ‘torshi’ refers to all kinds of pickles, such as carrots, turnips and cucumbers. Torshi can be found in restaurants, homes and even street carts and are served alongside any meal. This recipe is for carrots.

Ingredients

Quantity Ingredient
1kg carrots, cut into 3 mm slices
100g celery, cut into 3 mm slices
1 fresh chilli, (optional)
100ml white vinegar
150g salt

Method

  1. Place the carrot, celery and chilli in two large sterilised jars (you can sterilise the jars by washing and drying in the oven at 180°C).
  2. Bring 1 litre water to the boil, add the vinegar and salt and boil over a medium to high heat for 5 minutes.
  3. Pour the liquid over the carrots in the jars. Seal the jars immediately. Set aside, storing the jars at room temperature until opened, for at least 2 to 3 weeks to pickle before serving.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again