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Ingredients

Makes 1 kg pickels

  • 1 cup chopped eggplant and courgette
  • 1 cup chopped courgette
  • Celery, cucumber, cauliflower, capsicum, carrots and onion (1 cup of each)
  •  cinnamon, turmeric, curry powder and oregano (1 tablespoon of each)
  • 2 tablespoons salt
  • 1/4 cup sugar
  • 3-4 cups white vinegar
  • Dried mint, dill, parsley, basil, tarragon and rosemary (1 tablespoon of each)
  • 1/2 teaspoon chili pepper 
Directions
  • Pour vinegar into a pot and bring to boil.
  • Add the vegetables one by one.
  • First add celery and carrots and boil for 2 minutes.
  • Add eggplants and cauliflower and boil for 2 minutes.
  • Now add rest of the vegetables and boil for another 2 minutes.
  • Add spices and dried herbs and mix well.
  • Add salt, sugar and hot pepper. Mix, then remove from heat.
  • Now add cucumber, turmeric, oregano and mix.
  • Once cooled, add garlic.
  • Now enjoy (nooshe jan).
Tips

Don’t overcook this pickle.

You can use any vegetable of your choice.

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