Pickles and preserves
Thinly sliced cabbage is quickly pickled with garlic, cilantro and a vinegar brine to make torshi-ye kalam, a sour, crunchy accompaniment to Iranian main dishes. It is ready to eat in a few days, without a long fermentation.
Pack the cabbage, carrot, garlic and cilantro into a large jar.
Bring the vinegar, water, salt and cumin seeds to a boil in a saucepan.
Pour the boiling brine over the vegetables, making sure they are completely covered. Close the lid and leave to cool at room temperature for one hour.
Refrigerate the jar for at least two days before serving.
Pour the brine over the cabbage while hot; lukewarm brine will not keep it crisp. Store the jar in the fridge and start eating the pickles within two days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.