Torshi-Havij (Persian Pickled Carrots)

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READY IN: 25mins
YIELD: 1 jar
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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