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