Now it’s the season for pickles in Iran and i’m also makeing some jars for us.
Persian pickles (torshi) are considered essential accompaniments (mokhalafat) to every Iranian meal at lunch (nahar) and dinner (shaam), in most regions.
When you get to craving a huge sour load, Nothing is more satisfying than Iranian pickles. They’re tiny, about two inches long and less than half an inch wide. Crisp.
It also contains multiple sprigs of fragrant herbs, a clove or two of garlic, and a single hot pepper, all of which taste, well, like pickle.
The garlic has no appreciable garlickyness, but is super crisp. It’s very useful for those who have very high pressure or those who want to lose some weights.
If you can find a Middle Eastern grocery around, you can buy them ready. It’s also so easy to make one of those bottles/jars you see in the shops. You have to try it. They’re great.
♥ 1 kg small eggplants
♥ 500 grams cucumbers (try to chose smallest ones)
♥ 500 grams small carrots
♥ 1 small cauliflower
♥ 250 grams small potatoes
♥ 150 grams garlic
♥ 1 small celery
♥ 250 grams green peppers
♥ 250 grams herbs (parsley, coriander, mint, tarragon, basil)
♥ white vinegar
♥ 2 tablespoons salt
♥ 2 teaspoons black pepper
♥ 2 Kiwis (optional)
Wash eggplants and cook it with alittle water untill it become softer. Allow to cool and Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop in bigger pieces.
Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel garlic, cucumbers, potatoes, and carrots. Chop all of them in big pieces. Add salt and spread on a piece of cloth. Leave overnight or for several hours.
Chop Kiwis in pigger pieces and Mix all the ingredients together very well. Put them in a jar and add some more vinegar, salt and black pepper, as much it covers all the ingredients.
Store in a cool, dry place for 2-3 months.
** Note: When removing torshi from the jar, use a clean, oil-free spoon or fork.