Mixed Vegetable Pickle

Name: Mixed Vegetable Pickle (Torshi-e makhlut)
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Makes about 4 jars (1 pint/475ml each)
Cuisine: Iranian
Ingredients: ½ cup (120 g) grape molasses; ½ cup (170 g) tamarind paste; 2 tablespoons dried fenugreek leaves; 4 tablespoons ground golpar*; 2 tablespoons Persian pickle spice mix (advieh-ye torshi)*; ¼ teaspoon cayenne; 2 tablespoons pickling salt (or sea salt); 2 tablespoons pickling salt (or sea salt); ½ head cauliflower, separated into florets; ½ head cauliflower, separated into florets; 1 tablespoon dried mint; 2 tablespoon nigella seeds (siah daneh)*; 1 tablespoon coriander seeds; 1 tablespoon black pepper corns; 1 pound (450 g) carrots, scraped and finely chopped; 2 green peppers, cut into small pieces; 1 pound (450 g) pickling cucumbers, washed, dried, and chopped; 3–4 quarts (3 l) apple cider vinegar; 1 pound (450 g) pearl onions; 10 cloves garlic, peeled and chopped; 2–3 stalks celery, chopped; ½ pound (225 g) turnips, peeled and chopped; ½ cup (40 g) chopped fresh cilantro; ½ cup (40 g) chopped fresh basil leaves; ½ cup (40 g) chopped fresh mint leaves; ½ cup (40 g) chopped fresh parsley; ½ cup (40 g) chopped fresh tarragon; 9 slim eggplants (about 2 pounds/900g); ½ cup (40 g) chopped fresh summer savory; ½ cup (40 g) chives, washed and chopped

Torshi-e makhlut

Preparation info

Makes about
4 jars

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

½ cup (40 g) chopped fresh mint leaves
½ cup (40

Asia
Iran
Preserve
Gluten-free
Southeast Asia
Vegan

Method

Sterilize canning jars in boiling water. Drain and allow to dry thoroughly.
Wash the herbs and drain. Dry thoroughly and chop finely. Spread herbs on a sheet pan lined with towels (to dry them off).
Cut off eggplant tops (do not peel) and dice into 1-inch cubes. Place in a laminated pot, cover with vinegar, bring to a boil, reduce heat to medium, and