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.
Delicious!




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







6 comments:

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

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

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  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.

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  4. Hi Catalina

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

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  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!

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

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