Torshi is common in Arab, Turkish, Afghan, Bosnian, Armenian and Iranian cuisine. Iran has hundreds of types of torshi, according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. Toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. In some regions, notably in Turkey (turşu suyu) and Bosnia (rasol), the pickle juice or torshi water is a popular beverage.
In Macedonian cuisine, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews. In Bulgarian cuisine, the most popular types are tsarska turshiya ("king's pickle") and selska turshiya ("country pickle").
Torshi is often made in homes in the autumn, even in cities. It is also sold by specialists and in supermarkets, and is served in restaurants.
In 2021, Turkey's pickle exports reached the level of $300 million.