Torshi Makhloot
Persian Mixed Vegetable Pickle is the symbol of all pickled in Iran. Simply, popular and amazing.
Ingredients
- 500 grams Cauliflower
- 3 Carrots
- 4 Cucumbers
- 2 Eggplants
- Spicy green pepper a few
- 3 branches Celery
- 50 grams Shallot
- 1 head Garlic
- 10 cup white vinegar
- 2 tbsp Pickled spice
- ½ tbsp Turmeric
- 2 tbsp Red pepper powder optional
- 1 tbsp Salt
Instructions
- Wash the cauliflower. Cut it into small pieces. Let it dry.
- Wash the carrots and let them dry.
- Wash the cucumbers and let them dry. Cut them.
- Wash the eggplants, set them aside until they dry. Cut them into rondelles with the skin intact.
- Wash the celery and cut them after drying.
- Peel the garlic, wash it and let it dry.
- Wash the spicy green peppers and dry the skin.
- Thoroughly wash the jar and dry it up using a paper towel.
- wash the dry shallots a bit and boil them in water for 1 hour until they soften.
- Sauté the spices for your torshi for 1 minute or less.
- Heat 5 cups of white vinegar in a pot. When it starts to boil, add the sliced cauliflowers. Add some turmeric. After one minute, take the cauliflowers out of the pot.
- Pour the cucumber slices, eggplant slices, carrots, celery, green peppers and shallots to soft.
- After the boiled ingredients cool down, pour them all into a big bowl. Sprinkle salt and spice on them. Mix the ingredients gently
- Pour the vegetables and vinegar into the torshi container.
- Store the torshi in a dry and cool place away from sunlight. After 7-10 days, the pickling process becomes complete.