Torshi Makhloot Quick Pickle (Persian Mixed Vegetable Pickle)

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

Half gallon mason jar

Knife & cutting board

Suggested: wavy slicer

Medium saucepan

Measuring cups & spoons

Optional: gram scale

Suggested: small frying pan and mortar/pestle to toast then coarsely crush the hard spices

Suggested: canning funnel

subheading: Ingredients:

2 cups cauliflower (around ¼ cauli head), broken into florets (190 to 200g)

2 large celery ribs, sliced (~150g)

2 medium carrots, sliced (125 to 150g before peeled)

1 red pepper (or any color), sliced or large cubed (~175g before cut)

1 green pepper (or any color), sliced or large cubed (~175g before cut)

Cucumbers - 2 pickling (e.g. Kirby) or 3 Persian, thick sliced (~250 to 260g)

Optional: A few sprigs thyme and oregano (or ½ tsp dried each)

Optional: 1 hot pepper sliced (or to taste)

Some vegetable ideas to sub or swap out: cabbage chunks, eggplant slices or cubed, pearl onions, garlic cloves, string beans, olives, etc.

1 TBSP peppercorns

2 tsp coriander seeds

1 tsp dried mint

1 tsp cumin seeds

1 tsp fennel seeds

½ tsp cinnamon

½ to 1 tsp red chili flakes (optional)

pinch nutmeg (optional)

1 tsp Aleppo pepper (optional)

subheading: Brine:

2 cups water

1 cup white vinegar

1 cup apple cider vinegar (or sub white vinegar)

2 TBSP pickling salt

½ tsp pickle crisp (calcium chloride) (optional)

1 tsp turmeric powder (for the distinctive yellow color; optional)

Directions at insaneinthebrine.com

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