Iran's most common pickle, torshi-e makhlout, brines carrot, cauliflower and pepper together with vinegar, mint and garlic. With few ingredients and a quick prep, it is ready to eat within a few days.
Cut the carrot, cauliflower and pepper and pack them into clean jars with the garlic.
Bring the apple cider vinegar, salt and dried mint to a boil, then pour the hot brine into the jars.
Seal the jars tightly and leave them in a cool place for at least 3 days.
Make sure the vinegar fully covers the vegetables before sealing the jars, or mould can develop. This recipe contains 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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