Torshi-Havij (Persian Pickled Carrots)

1. 1

   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.

2. 2

   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.

3. 3

   Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar).

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.