Torshi Makhloot - Persian Mixed Vegetable Pickle

ترشی مخلوط  Torshi (pickled vegetables) are the perfect tangy, crunchy, and flavorful accompaniment to Persian dishes, such as abgousht (lamb soup), kababs, kotlets, and polow & khoresh (rice and stew). There are many varieties of torshi, but this torshi makhloot is a classic blend of fresh vegetables, fragrant herbs, spices, and vinegar.

Torshi Makhloot - Mixed Vegetable Pickle

Ingredients

-3 large carrots, washed, peeled, finely chopped or shredded
-2 medium eggplants, peeled, diced

-2 green bell peppers, washed, cleaned, and diced
-1 small cauliflower, washed, finely chopped

-1 small head of celery, washed and finely chopped

-1/2 cup shredded white cabbage

-Fresh herbs (1 cup each): parsley, coriander, dill, washed, dried, and finely chopped

-Additional herbs (2 tablespoons each fresh or dried tarragon, mint, basil

-2 tablespoons dried lime powder (limoo amani)
-2 tablespoons crushed angelica (golpar)

-2 tablespoons nigella seeds (siah daneh)
-2 tablespoons fennel seeds (razianeh)

2 tablespoons coriander seeds (tokhm-e geshneez)
-7 garlic cloves, finely chopped
-4 tablespoons salt

-2 red hot peppers, dried or fresh, chopped
-1 teaspoon turmeric 

5-7 cups white vinegar

Method

1. Prepare eggplants: sprinkle with salt and either bake in a preheated 350°F oven for 20- 25 minutes, or cook with 1/2 cup of water over medium-low heat for 15 minutes. Set aside to cool.
2. Make sure all herbs and vegetables are completely dry before mixing. Spread washed herbs on a tablecloth for several hours to air-dry.
3. In a large mixing bowl, combine all vegetables, herbs, and spices; mix well.
4. Using a wooden spoon, pack the mixture into clean glass jars. Pour additional vinegar if needed to cover the vegetables completely. 
5. Sprinkle 1 teaspoon of salt into each jar before closing the lid tightly.
6. Store jars in a cool, dry place for at least 2 weeks before serving.  

Enjoy!