Torshi

Method

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1. Sterilise a 2-litre jar and its lid with boiling water and let it dry.

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2. Bring the water, salt and sugar to a simmer, stirring until fully dissolved, then take off the heat and add the vinegar. Cool completely.

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3. Pack the turnip batons upright into the jar with the garlic, coriander seeds and bay leaves.

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4. Tuck the beetroot wedges down the sides. Use no more than four — the colour spreads a long way.

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5. Pour over the cold brine until everything is submerged, leaving 2 cm of headspace.

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6. Push the vegetables under the surface with a small weight or a folded cabbage leaf. Anything above the brine will spoil.

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7. Seal and leave at cool room temperature for at least 7 days, by which time the pink will have reached the centre. Refrigerate once open.

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Chef’s Tips

• One small beetroot for a whole jar. More makes it muddy.
• Weigh the salt. Under-salted brine goes slimy.
• Everything must stay under the brine.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Ta'ameya
• Koshari
• Grilled meat

Storage & Reheating

Refrigerated for 2 months once opened; the texture softens slowly. Discard if the brine turns cloudy or smells wrong.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.