Ingredients
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1
-
5
-
1/2
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15 - 20
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1/2
-
-
-
-
-
-
-
-
-
-
Directions
Torshi-Havij (Persian Pickled Carrots), Like Lebanese cuisine, Iranian cuisine includes a plethora of different pickled vegetables – pickled cucumbers, pickled cauliflower, pickled eggplant, pickled garlic, pickled onions and pickled carrots They’re quite strong so serve them as a side dish with a meal – but be warned, they will made your meal incredibly special and very zingy From Gormandize , Like Lebanese cuisine, Iranian cuisine includes a plethora of different pickled vegetables – pickled cucumbers, pickled cauliflower, pickled eggplant, pickled garlic, pickled onions and pickled carrots They’re quite strong so serve them as a side dish with a meal – but be warned, they will made your meal incredibly special and very zingy From Gormandize
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Steps
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1
Done
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Wash the Carrots Well (there Is No Need to Peel Them, but You Can If You Want To) and Boil For About 3 Minutes in Boiling Water. Remove from the Water and Allow to Cool. |
|
2
Done
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Once the Carrots Are Cooled, Place Them in a Jar With a Good Lid or Seal. It Would Be Good to Use Use a Tall and Thin Jar So That You Can Stand the Carrots Up in It Without Needing to Use So Much Vinegar, but Any Jar Will Do. |
|
3
Done
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Grate the Garlic Coarsely and Add to the Carrots in the Jar. Add All Other Ingredients (except the Vinegar). |
|
4
Done
|
Add Enough White Wine Vinegar to the Jar to Cover the Carrots Completely. Put the Lid on and Store in the Fridge For at Least 3 Weeks. |
