Torshi-Havij (Persian Pickled Carrots) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Like Lebanese cuisine, Iranian cuisine includes a plethora of different pickled vegetables - pickled cucumbers, pickled cauliflower, pickled eggplant, pickled garlic, pickled onions and pickled carrots. They're quite strong so serve them as a side dish with a meal - but be warned, they will made your meal incredibly special and very zingy. From Gormandize. Ingredients:
1 bunch baby carrots, trimmed and washed (about 100g) |
5 fresh garlic cloves, peeled |
1/2 teaspoon dried mint |
15 -20 black peppercorns |
1/2 teaspoon salt |
white wine vinegar (quantity will vary depending on the size of the jar you use) |
Directions:
1. Wash the carrots well (there is no need to peel them, but you can if you want to) and boil for about 3 minutes in boiling water. Remove from the water and allow to cool.
2. Once the carrots are cooled, place them in a jar with a good lid or seal. It would be good to use use a tall and thin jar so that you can stand the carrots up in it without needing to use so much vinegar, but any jar will do.
3. Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar).
4. Add enough white wine vinegar to the jar to cover the carrots completely. Put the lid on and store in the fridge for at least 3 weeks.
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