Pickling is a very common form of preserving food in Iran for winter, although we make different
pickles for all seasons , I think you can spice up every meal by delicious pickles
with salty or sour tastes, they are fat
free and low calorie side dishes, but as we all know everything delicious can be harmful to our
health as we enjoy their benefits , so
my motto is to keep everything moderately . I also try to not use salt excessively .
Iranians preserve vegetables
mostly by fermentation in brine (
solution of salt in water) or storing them in
an acid solution ( vinegar) or
brine and acid together,
according to my own foodie protocol I
only use combination of vinegar and
salt, it gives me the best result always,
unless I want to brine cucumber ( khair
shoor) khiar is cucumber and shoor means
salty,
I know the winter is
going to end soon in a few days but it will be fun to have a small bottle of
pickle at your fridge
in the spring! I have to warn
you I am used to measure things
with my eyes specially when I am making pickles and I can’t
give you exact amounts of raw materials
, I have always made pickles in large scale . Don’t limit yourself for the ingredients
measurement you can reduce or even
increase the ingredients amounts.
Ingredients:
Half of small
size cauliflower ( finely chopped)
500 gr carrot (chopped in very small cubes)
3 kg tomato
1 yellow bell pepper
1 green bell pepper
One cup pickled cucumber ( chopped finely in small cubes)
5 cloves of garlic 9 finely chopped
4 cups apple vinegar
one cup water and 1 table spoon
salt ( you can add salt if you wish to
have salty solution)
One table spoon coriander
seeds
1 tea spoon turmeric
Direction
First wash
all the vegetables and dry
them completely , Put tomatoes in hot
boiling water , drain them after a
minute and rinse with cold water so that you can easily peel the tomatoes. process
tomatoes in your food processor
or you can chop them finely , cook them without adding any salt, or water and until a thick consistency but not like a thick tomato paste!
Remove from the heat and Leave it
to cool
Chop the cauliflower, carrots and
pickled cucumbers in fine small cubes ,
I processed cauliflower and carrot in electric chopper ,
In large bowl combine all the ingredients together ,
Prepare a few containers
some jars or you can use air tight food
containers, wash them thoroughly and put
them in the microwave for a few minutes
to dry and clean them, or you can clean the jars in hot water bath over
the heat I am sure you know the technique
Jar Preparation
Wash the jars , lids, and bands in hot, soapy water; rinse and drain. Fill the
canner with water and place the jars in the rack. Cover and bring to a simmer
over medium heat. Reduce heat and keep jars hot until you're ready to fill
them.
Put the flat lids in a saucepan and cover with water; bring just to a simmer
over medium heat. Do not boil. Reduce heat and keep them hot until you're ready
to use them
In a sauce pan add vinegar,
water and salt bring it into
a boil and remove the pan form the heat.
Fill the containers or jars with jars with a
ladle the ingredients, leaving the
appropriate amount of headspace, pour
the vinegar salt solution to the jars, seal
them. Put the pickle bottles or
containers in the fridge for a few
days, It s important to keep it in the fridge always because this pickle has got a cooked tomato ,
You can have this pickle after a few days,
I hope you like it.