TORSHI-HAVIJ (PERSIAN PICKLED CARROTS)
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.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 1 jar
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar).
- 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.
Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 1166.5, Carbohydrate 6, Fiber 0.8, Sugar 0.2, Protein 1.2
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