Persian Pickled Vegetables (Torshi)

Ingredients:

(Makes about 10 jars, about 10-15 pounds)

1 stack of celary

1 head of cauliflower

6-8 medium carrots

4 large onions

2 whole eggplants

2 green bell pepper

2 red bell pepper

10-15 cloves of garlic

1 bunch parsley washed and dried

1 bunch cilantro

1 fistful of dried savory leaves

2 tablespoon dried mint

1 gallon of red wine vinegar

5-6 tablespoon of salt

1 tablespoon black pepper

2 tablespoon turmeric

1 tablespoon of Persian hog weed (angelica) powder

1 tablespoon of black sesame seeds (optional)

1 teaspoon of red hot crushed pepper 

How to make it:

Chop all vegetables into small pieces

Chop the parsley and cilantro leaves

In a large pot pure the vinegar and add salt and let boil 

Cut the eggplants with the skin on into small pieces

Add the eggplants to the vinegar in the pot

In a large bucket mix all chopped vegetables adding all the rest of the ingredients

When the eggplants get soft in the vinegar remove the pot from the heat and pure the whole thing (eggplants and the liquid) into the vegetable bucket

Mix well with a long wooden spoon

Pure into jars before the mixture gets cold. Put the lid on the jars tightly

Leave the jars in room temperature for an hour or so

Transfer the jars to the refrigerator  (This will make your Torshi Pasteurized!)

After one day you may store the jars in room temperature for the Torshi gets ready faster. You can store in a refrigerator if you don't want to eat the Torshi before 2-3 weeks

This can be aged for as many as 2 or 3 years for a stronger flavor

Use as pickle or condiments on the side of your favorite food

Enjoy!