torshi (pickled veggies)


  • 1 kg cabbage cut into large pieces (from 1 medium or 2 small heads)
  • 450g peeled and sliced celery (from 1 large bunch celery)
  • 400g peeled and sliced carrots (from a 1 lb bag)
  • 1175g water (5 cups), plus more for boiling
  • 70g salt (1/4 cup)
  • Your favorite torshi pickling spices (e.g., caraway, coriander seeds, and/ or turmeric), to taste
  • 590g apple cider vinegar (2 1/2 cups)
  • One 650g container giardiniera peppers (23 oz), brine reserved *
  • Five 1-quart mason jars


  1. Bring a large pot of water to a boil. Add the cabbage, and simmer for 6 minutes. Fish the cabbage out with a mesh spider or slotted spoon (don’t dump out the water), place in a colander, and shock under cold water immediately until it’s cooled down. Move to a large mixing bowl.
  2. Repeat with the celery, simmering them for 3 minutes, then shocking them. Repeat with the carrots, simmering them for 4 minutes, then shocking them.
  3. Bring the 1175g/5 cups water to a boil. Add the salt and pickling spices (if using), remove from heat, and stir until the salt has dissolved. Add the vinegar and brine from the giardiniera peppers to the salt water.
  4. Mix together the blanched cabbage, celery, carrots, and giardiniera peppers. Stuff the jars with the veggie mix. Shake the jar slightly and nest the ingredients together to help the contents settle. Top each one with the brine, making sure everything is completely submerged (press the veggies down with a spoon if they are not compact enough). Screw shut, and refrigerate. Pickles should last in the refrigerator for at least 2 months, and are best after the first 24 hours (but are still very tasty even after about 2 hours of pickling). Discard them if they start to look or smell off.


* Feel free to leave out the hot peppers altogether. You’ll end up with less pickles, but the ratio of brine:veggies will hold constant without the hot peppers.