Mixed Vegetable Pickle are one of the delicious and favorite side dishes for our Iranian dishes, which have different types and different ethnicities according to their tastes and available materials, and basically prepare pickles to preserve food and use them in non-growing seasons. have done Of course, all different tribes and nationalities around the world have their own pickles.
Ingredients needed to prepare mixed pickles:
Cauliflower 1.5 kg
Cabbage leaves 0.5 kg
Cleaned aromatic vegetables 0.5 kg
3 medium bell peppers
Chopped celery 0.5 kg
Chopped green beans 250 grams
Chopped carrots 0.5 kg
2 garlic cloves
3 or 4 hot green peppers
Eggplant 1 kg
Fine onion 0.5 kg
100 grams of dry shallots
Pickled potatoes 0.5 kg
Dry mint 1 tablespoon
Salt and pepper as needed
Turmeric 1 tablespoon
Pickling spice 2 tablespoons
Vinegar as needed
Ingredients for mixed pickled spices:
Angelica powder 100 grams
Coriander seed powder 50 grams
Cumin powder 50 grams
Nutmeg root (powdered) 25 grams
Grated nutmeg 2 pcs
A tablespoon of cinnamon
A tablespoon of black pepper
A tablespoon of green pepper
Fennel powder 50 grams
How to prepare homemade mixed pickles:
It depends on your taste to use all the vegetables that we brought as necessary ingredients at the beginning or to increase or decrease each one. For example, maybe you don't use pickled potatoes, bell peppers, green beans or cabbage leaves in pickles and you would like more eggplant and carrots in your pickles. Of course, our recommendation to use celery for this amount of ingredients is one or two stalks and just to give the pickle a fragrance.
Wash all the ingredients that you have prepared to use in the mixed pickle.
Be careful and obsessing when washing cauliflower because there may be worms in the stems and under the beautiful flowers.
Put all the ingredients you have washed in the basket to drain the excess water.
If you cannot prepare small onions, you can chop regular onions and use them in mixed pickles, but small onions will make your pickles more beautiful. To peel off the skin of small onions more easily, soak them in water for a short time.
Chop all the ingredients except the onion into desired sizes. The smaller the sizes, the faster the pickled mixture will arrive.
Spread the materials in clean towels and in a suitable place away from dust and other pollution to dry completely.
Since eggplants have a bitter taste, to make your pickle taste better, boil them in vinegar after chopping them (no need to peel them). There is no need to use natural vinegar because you have to throw away the vinegar after boiling the eggplants. Remember, one or two boils are enough, otherwise the eggplants will disintegrate and spoil. After boiling, put the eggplants in a basket that is completely dry and clean, and place a tray and a relatively heavy object on it so that the excess water is removed within 12 to 24 hours.
We do not recommend using garlic in pickles, but shallots have a better aroma.
To use shallots, soak the shallots in a large amount of water and change the water at least 3 times within 24 hours and wipe them if they need to be cleaned. When the shallots are drained, spread them in a clean cloth to dry.
If you have dried vegetables available, it is ideal to use them and they are better spread in the pickle, but if you use fresh vegetables, make sure they are completely clean and dry.
Pickled vegetables are usually aromatic vegetables such as tarragon, savory and mint.
When all the ingredients are completely dry, it is time to pour the pickle.
Use a large clean container or cloth to mix all the ingredients. Or gradually and layer by layer, pour the ingredients into the desired container.
When you put the ingredients in the containers you want, start pouring vinegar until the vinegar completely covers the ingredients.
Pay attention to the pickle in the first days and two weeks, and if it is empty, pour vinegar again so that the ingredients do not dry out because the vinegar is absorbed by the vegetables and its level in the dish goes down.
If you have natural vinegar, use it because of its healing properties and good taste, but it is recommended to boil it before use to make sure that it does not contain water.
