Persian Pickles with Tomatoes - Torshi Mashhadi
User Reviews
5
Persian Pickles with Tomatoes - Torshi Mashhadi
Description
This recipe brings together an assortment of fresh vegetables—green beans, cauliflower florets, celery, cucumbers, and carrots—that are clean and cut into uniform small pieces. These are packed into mason jars and covered with a cooked mixture of crushed tomatoes simmered then cooled, mixed with chopped garlic, diced jalapeños, white vinegar, and salt. The acidity of the vinegar and the fermentation period transform the flavors, creating a sharp and tangy pickle accented with mild heat from the jalapeños.
The final jars are stored at room temperature for about 10 days, allowing fermentation and flavor development, after which they can be refrigerated. This pickle is commonly served as a condiment, bringing brightness and spice to meals.
If you prefer a spicier pickle, increasing the jalapeños or substituting chili peppers is an option. It's recommended to check the jars after five days as fermentation speed can vary.
Ingredients
- 1 lb green beans
- 6 cups cauliflower Or 2 full heads of cauliflower, florets
- 7 talks celery Cut into 1/4" pieces
- 3 cucumber Diced into 1/4" pieces, English
- 2 lbs carrot Diced into 1/4" pieces
- 4 cans crushed tomatoes 28-oz each
- 3 heads garlic Peeled and chopped
- 2 jalapeños 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 mason jars after 5 days; pickles may be ready sooner depending on conditions.
- Once opened, do not add more vinegar; refrigerate after opening to preserve.
- Increase jalapeño or use chili peppers for a spicier pickle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 764mg | 32% |
| Potassium | 943mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 9749IU | 195% |
| Vitamin C | 56mg | 62% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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