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 Iranian - Persian Pickles
adapted from unknown
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Description
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Ingredients
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- 1 Cup Cauliflower -- blanched
- 1 Cup Carrot Sticks -- blanched
- 1 Cup Celery -- sliced
- 1 1/2 Cups Cider Vinegar
- 2 Cloves Garlic -- minced
- 2 1/2 Teaspoons Salt
- 1 Dash Ginger
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Directions
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1. Soak vegetables in water overnight.
2. Drain.
3. Mix vinegar, salt, garlic & ginger.
4. Place vegetables in 2 quart jar.
5. Pour in vinegar mixture.
6. Cover and marinate 3 days in refrigerator.
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Serves
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6
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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