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5 from 4 votes

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.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Appetizer, Side Dish
Cuisine: Persian
Servings: 20 servings
Calories: 95kcal
Author: Shadi HasanzadeNemati

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
  • 10 lbs Roma Tomatoes
  • 3 heads Garlic Peeled and chopped
  • 2 Jalapenos Deseeded and diced
  • 2 1/2 cup White Vinegar
  • 2 tbsp Salt

Instructions

  • Trim the green beans, cut them into 1/4" pieces. Bring a pot of water to boil and steam the green beans for 10 minutes. Then let them dry completely. 
  • Wash cauliflower florets,  celery, English cucumber and carrots. Mix together and let dry completely. 
  • Cut each Roma tomato into 8 pieces and put them in a large pot. Turn the heat on to medium and cook the tomatoes until fully soft. 
  • Transfer the cooked tomatoes into a food processor or blender and blend completely until no chunks are left. If needed, mix the tomatoes in batches. 
  • Transfer the tomatoes back to the pot and turn the heat on to medium and bring the tomatoes to simmer. 
  • Simmer for 30 minutes. Turn the heat off and the tomatoes reach room temperature. 
  • Once the tomatoes are at room temperature, add the garlic and jalapenos to them and stir well. 
  • Next, add in the white vinegar and salt. Stir well. 
  • Fill clean Mason jars with the dry vegetables and green beans and then pour the tomato mixture on the vegetables until the jar is completely full up to the rims. 
  • Place the lids on the mason jars tightly and make sure they're fully sealed. 
  • Let the jars sit in cold temperature for 10 days.
  • After 10 days, the Persian pickles are ready to eat. 

Notes

  • Check the mason jars after 5 days. If the veggies have absorbed the tomato sauce, Add some more vinegar to fill the jar up to the rim. 
  • 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 super spicy, add more jalapenos. 
 

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