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+ servings

Torshi Soorati

Red cabbage and red onion pickle
Prep Time20 mins
Pickling Time5 d
Total Time5 d 20 mins
Course: Appetiser, Accompaniment
Cuisine: Persian, Iranian
Keyword: torshi, pickle
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer


  • 1 red onion
  • 1/2 small red cabbage
  • 500 ml white wine vinegar
  • 1 tbsp granulated sugar
  • 2 tbsp whole coriander seeds
  • 1 litre pickling jar (sterilised)


  • Finely slice the red onion and red cabbage.
  • Place alternating layers of onion then cabbage (about half an inch for each layer) and a sprinkle of coriander seeds after each layer of cabbage, until you reach the top of the jar. Make sure you pack the vegetables in tightly in the jar by pressing each layer down.
  • Dissolve the sugar in the vinegar and pour in up to the neck of the jar. Push the vegetable mix down to pack and squeeze in more of the veg, if you can. Pour in more vinegar if required.
  • Close the lid tightly and leave the jar in a cool dark place like a pantry for 5 days. Once opened store in the fridge.