It is a method for preserving food, originating from historic Persia, present-day Iran. It derives from the Persian word (turşi) which means sour. A synonym is the term “pickle”.
The tursi is a way to conserve vegetables in vinegar which creates an inhospitable environment for microorganisms that alter the food. This is done with the addition of some spices, imparting a spicy flavor lasting for many months. The tursi, either spicy or sweet and sour, are the great protagonists of the days of Lent. It is one of the most common dishes on the table during Ash Monday.
The vegetables are sometimes used raw and sometimes boiled: gherkins, peppers, cabbage, carrot, cauliflower, green tomatoes … the list is endless.
To achieve the preparation of the tursi, the salt is required to be clean and coarse, the vinegar white, the spices whole and not in powder form and if we add a little sugar, we slice the acidity and give a fluffy and crisp texture to the tursi.
The tursi can be found ready in the market, but we can also prepare them by ourselves at home.
