Torshi-havajii (Persian Pickled Baby Carrots) - so easy and so special!!

Torshi-havajii (Persian Pickled Baby Carrots) - so easy and so special!!

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Even just for a minute... The excitement doesn't stop there because I also made some other pickles! Iranian and other Middle Eastern cuisines love their pickles. I remember the first time I went to a proper Lebanese restaurant and they brought out bread, hummous, baba ghanoush and garlic dip as soon as we sat down. Then they brought out this strange small dish of brightly coloured "things". I had no idea what they were until my Lebanese companions told me they were pickled turnips, radishes and cucumbers. Like Lebanese cuisine, Iranian cuisine includes a plethora of different pickled vegetables - pickled cucumbers, pickled cauliflower, pickled eggplant, pickled garlic, pickled onions and pickled carrots (read that list aloud really quickly and the word 'pickled' starts to sound really strange!). Although I was tempted to try all these I limited myself to two - pickled garlic and pickled carrots. That describes them pretty well! One of my guests even said it felt like a carbonated drink in her mouth. Was the carrots well (there is no need to peel them, but you can if you want to) and boil for about 3 minutes in boiling water. Remove from the water and allow to cool. Once the carrots are cooled, place them in a jar with a good lid or seal. As you can see from my pics I used a wide preserving jar for mine, but I think it would be better to use a tall and thin jar so that you can stand the carrots up in it without needing to use so much vinegar. Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar). Add enough white wine vinegar to the jar to cover the carrots completely. Put the lid on and store in the fridge for at least 3 weeks.

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