I have tried many pickle recipes, but this one from PersianCity.com was my first and remains my favorite. It produces a LOT of pickles, so if you (like me) only happen to know one hungry Persian, you’ll be stocked for-ev-er. It helps to have a canning funnel, and you’ll need jars.
PrintTorshi-e Makhloot: Mixed Pickles with Herbs
Persian Pickles
Ingredients
2lb small eggplants
1 lb small cucumbers
1 lb small carrots
one small cauliflower
1/2 lb green beans
1/2 lb small potatoes
3 shallots (or small onions)
1 small celery
1/2 lb green peppers
1/2 lb herbs (parsley, coriander, mint, tarragon, basil)
white vinegar
salt
black pepper
Instructions
Prepare the eggplants:
Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes.
Allow to cool, then peel skins away.
Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.
Chop very finely, add some vinegar, and mix well.
Prepare the herbs:
Wash herbs and allow to dry completely.
Chop very finely and add some vinegar.
Prepare remaining vegetables:
Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers.
Peel shallots (or onions), cucumbers, potatoes, and carrots.
Chop all of them very finely.
Add salt and spread on a piece of cloth. Leave overnight or for several hours.
Combine & jar:
Add everything to eggplants and herbs.
Add some more vinegar, salt and black pepper, and mix well.
Add to jars and store in a cool, dry place for 2-3 months.
When removing eggplants from the jar, use a clean, oil free spoon or fork.
