Piaaz Torshi Persian Pickled Onions Recipes
PIAAZ-TORSHI - PERSIAN PICKLED ONIONS
Make and share this Piaaz-Torshi - Persian Pickled Onions recipe from Food.com.
Provided by Molly53
Categories Onions
Time 30m
Yield 1 batch
Number Of Ingredients 5
Steps:
- If using fresh mint, wash it and allow to dry completely; mince finely.
- Peel garlic and grate it; mix into mint.
- Peel onions.
- Drop a layer of onions in a large jar, sprinkle with mint mixture and salt; repeat layers until the jar is full.
- Pour in vinegar to the top of the jar, and place the lid on tightly.
- Store in a refrigerator for at least one month up to 2-3 months.
- When removing onions from the jar, use a clean utensil.
Nutrition Facts : Calories 759.2, Fat 2.4, SaturatedFat 0.7, Sodium 14043.7, Carbohydrate 172.9, Fiber 23.2, Sugar 45.7, Protein 26.4
TORSHI-HAVIJ (PERSIAN PICKLED CARROTS)
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.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 1 jar
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 1166.5, Carbohydrate 6, Fiber 0.8, Sugar 0.2, Protein 1.2
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