Preserves & Pickles, Recipes

Torshi-e Makhloot: Mixed Pickles with Herbs


I have tried many pickle recipes, but this one from 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.


Torshi-e Makhloot: Mixed Pickles with Herbs

Persian Pickles

  • Author: kharejigirlfriend4840



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
black pepper


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. 


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