Vegetables in Brine

Name: Vegetables in Brine (Torshi-e makhlut-e shur)
Prep time: 40 min
Total time: 40 min
Cuisine: Iranian
Ingredients: 10 pearl onions, peeled; 2 pounds (900 g) small pickling cucumbers, blossoms removed; 1 teaspoon coriander seeds; 5 cloves garlic, peeled; 1 stalk celery; ½ small head of cauliflower; 2 red peppers; 4 turnips; 4 bay leaves; 4 sprigs tarragon; 4 carrots; 4 fresh celery leaves; 4 sprigs cilantro leaves; 4 sprigs fresh dill; 1 tablespoon honey; ½ cup (120 ml) cider vinegar; 6 tablespoons pickling salt (or sea salt); 6 tablespoons pickling salt (or sea salt); 1 teaspoon nigella seeds; 8 cups (1.9 l) water

Torshi-e makhlut-e shur

Preparation info

Makes about
4 jars

Difficulty
Easy
Ready in
40 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Aromatic Herbs

4 sprigs fresh dill
4 sprigs cilantro leaves
4

Asia
Iran
Preserve
Vegetarian
Gluten-free

Method

Sterilize canning jars in boiling water. Drain and allow to dry thoroughly.
Clean, wash, and drain the herbs. Spread out on sheet pans lined with towels to air-dry them thoroughly.
Wash and drain the vegetables.
Peel carrots, cut in half lengthwise, and cut into 1-in/2.5cm lengths.
Break the cauliflower into florets.
Remo