Prep 20 mins
Cook 5 mins
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. They're quite strong so serve them as a side dish with a meal - but be warned, they will made your meal incredibly special and very zingy. From Gormandize.
- 1 bunch baby carrots, trimmed and washed (about 100g)
- 5 fresh garlic cloves, peeled
- 1⁄2 teaspoon dried mint
- 15 -20 black peppercorns
- 1⁄2 teaspoon salt
- white wine vinegar (quantity will vary depending on the size of the jar you use)
- Wash 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. It would be good to use use a tall and thin jar so that you can stand the carrots up in it without needing to use so much vinegar, but any jar will do.
- 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.