Thursday, February 18, 2010

Can Jam Feb. - Carrots #2

Torshi Haveej - Persian Carrot Pickle with Mint and Garlic
4 large carrots, shredded
6 radishes - thinly sliced
2 1/2 cups white vinegar
1 1/2 cups water
1 Tbs salt
1 Tbs sugar
1 tsp dried garlic cubes
1 mint tea bag
pinch red pepper flakes
Lightly pack 3 pint jars with shredded carrots and radishes. Bring brine ingredients to a boil. Pour brine into jars. Remove air bubbles. Process for 10 mins in a boil water bath canner.
Makes 3 pints

Shredded carrots and radishes.

Brine ingredients.

Filled jars.

This is a tasty carrot slaw. The mint and garlic add an unexpected dimension to the carrots.
Opposites really do attract.

Plus a pic from this summer. I found these 2 carrots in my garden. They were growing in a corner of a raised bed.


  1. ooh love those 'love carrots'. I've never seen a carrot pickle like that before, looks interesting.

  2. Sounds zippy and refreshing. Where did you get these Persian recipes? Is there some cool Persian canning book out there?

  3. The picture of the 2 carrots is hilarious! LOL! The recipe sounds interesting, even though I don't like pickles except for cornichons.
    @Julia: I have 3 Persian cookbooks, and they some pickles (aubergines, cherries, garlic, onion, persimmon) and jams (apple, aubergine rosewater, carrot, cinnamon cherry, cucumber, garlic, orange + carrot, orange blossom, pumpkin, quince, radish + ginger, tomato, watermelon, tomato + almond, fig) and a lot more in there. "A Treasury of Persian Cuisine" by Shirin Simmons, "The Middle Eastern Kitchen" by Ghillie Başan and "Persian Cooking for a Healthy Kitchen" by Najmieh Batmanglij.

  4. Hi Catalina

    Just so you know, caster sugar is superfine sugar in the US. Enjoy!

  5. i love your two persian recipes. i just got into persian cooking this past year, and ive gotta say these both are going on my To Try list. great work!

  6. I'm thinking I must be less shy with my spicing - this looks and sounds delicious!