Pickles and preserves
One of the most common Iranian pickles, torshi-e makhlout is made by quickly pickling carrots, cauliflower, and peppers with apple cider vinegar, mint, and garlic. This simple mixture is ready to serve after a few days.
Cut the carrots, cauliflower, and peppers and pack them into clean jars with the garlic.
Bring the apple cider vinegar, salt, and dried mint to a boil. Pour the hot brine into the jars.
Seal the jars tightly and let them stand in a cool place for at least 3 days.
Make sure the vinegar completely covers the vegetables before sealing the jars; otherwise, the risk of mold increases. This recipe has no known allergens.
Kavanozları güneş görmeyen bir dolapta bekletince renk daha canlı kaldı, sarımsak ve nane dengesi bir hafta sonra iyice oturmuştu. Misafirlerime meze olarak sundum, herkes tabağını hızla boşalttı.
Tam 3 gün bekledikten sonra tattım, nane kokusu sarımsakla güzel bir denge kurmuş. Karnabaharı biraz daha küçük parçalara ayırsaydım salamura daha hızlı işlerdi diye düşünüyorum.
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