Persian Pickles with Tomatoes - Torshi Mashhadi
Persian pickles with tomatoes are the perfect addition to any Persian dish. It’s made with crisp and delicious vegetables mixed with homemade tomato sauce and spices.
Servings: 20 servings
Ingredients
- 1 lb Green Beans
- 6 cups Cauliflower florets Or 2 full heads of cauliflower
- 7 Stalks Celery Cut into 1/4" pieces
- 3 English cucumbers Diced into 1/4" pieces
- 2 lbs Carrots Diced into 1/4" pieces
- 4 cans Crushed Tomatoes 28-oz each
- 3 heads Garlic Peeled and chopped
- 2 Jalapenos Deseeded and diced
- 2½ cups White Vinegar
- 2 tablespoons Salt
Instructions
- Trim the green beans and cut them into 1/4" pieces. Wash the cauliflower, celery, cucumbers, and carrots thoroughly. Cut the celery into ¼-inch pieces and dice the cucumbers and carrots to match. Drain well and spread them on a towel to dry completely.
- Add the tomatoes to a large pot over medium high heat. Once it's heated, lower the heat to medium and simmer slowly for about 30 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
- Once the tomato mixture has cooled, stir in the chopped garlic and diced jalapeños. Mix well. Then add the white vinegar and salt, stirring until fully incorporated.
- Fill clean, dry mason jars with the prepared vegetables. ℃Pour the tomato mixture over the vegetables, ensuring they are fully submerged and filling the jars up to the rims.
- Secure the lids tightly and store the jars in a cool place for 10 days, allowing the pickles to ferment and develop their tangy flavor.
- After 10 days, the Persian pickles are ready to be enjoyed. Store them in the refrigerator for longer shelf life.
Notes
- Check the mason jars after 5 days as they might get ready quicker.
- Once you start eating the pickles from a jar, there's no need to fill it with vinegar anymore. Just put the jar in the fridge after opening it.
- If you like the pickles to be spicier, add more jalapenos or use chili peppers.
Nutrition
Calories: 95kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 764mg | Potassium: 943mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9749IU | Vitamin C: 56mg | Calcium: 75mg | Iron: 1mg