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    You are in: Home / Recipes / Torshi-Havij (Persian Pickled Carrots) Recipe
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    Torshi-Havij (Persian Pickled Carrots)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Sharon123's Note:

    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.

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    Ingredients:

    Yield:

    jar

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar).
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Torshi-Havij (Persian Pickled Carrots)

    Serving Size: 1 (20 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 26.8
     
    Calories from Fat 1
    69%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1166.4 mg
    48%
    Total Carbohydrate 6.0 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.1 g
    0%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    baby carrots

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