Ingredients for mixed pickles:
Cauliflower: 2 kilos
Carrot: half a kilo
Cucumber: half a kilo
Celery: half a kilo
Eggplant: 800 grams
Pickled potatoes: 300 grams
Fine onion: 400 grams
Garlic: 400 grams
Green pepper: as much as needed Pickled vegetables including savory, dill, tarragon, mint and celery leaves: 400 grams Pickled spices including turmeric, pepper, angelica and salt: as needed Red vinegar: enough Shallot: 300 grams Dry mint and dill: if desired
First, remove the bottom of the cauliflower and cut it into the desired size and put it in a pan of water to remove its impurities, then put it in a colander to drain the excess water. Peel and chop the carrots, take the eyes of the potatoes and chop them. Next, separate the celery leaves and wash and chop the stem and leaves separately. Wash the cucumber and then chop it. Clean and wash onions, garlic and vegetables. In the next step, cut the eggplants into desired sizes and peel them if you like.
Wash all the vegetables and put them in a colander to drain the excess water, then spread them on a clean cloth for a few hours so that they dry well and do not have any water. Put all the washed and dried vegetables in a large pan and add the spices and mix all the ingredients well with your hands. Pour the pickled ingredients into a clean and dry jar and add green pepper and cooked eggplant next to it. Finally, add vinegar, close the lid of the jar tightly and store it in the refrigerator. Pour vinegar enough to cover the ingredients well.
Important points for preparing mixed pickles: After washing and drying the eggplants, cook them with a glass of vinegar. You don’t need to cook the eggplants completely, as long as they are a little soft, it is enough. If you are using dried shallots to make pickles, first wash them and then soak them in lukewarm water for 1-2 hours and then take the water and mix it with other ingredients. Be sure to dry the cauliflower after washing it completely to prevent it from getting moldy.
For this amount of ingredients, use 2 to 3 tablespoons of salt so that the pickle does not loosen. Chop fresh and young celery leaves together with pickled vegetables and spread them on a cloth to absorb the water, then add them to the pickle. The use of dill and dry mint gives a unique aroma to the pickle. The use of vegetables mentioned in the article is a matter of taste and if you wish, you can use other vegetables.
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