Persian Torshi (Pickled Vegetables)

Serves makings 2 mason jars worth
Eggplant Preparation
1 eggplant, washed with skin, chopped into large cubes
2 cups apple cider vinegar
1 teaspoon salt

Place eggplant in a medium sauce pan and turn to medium heat. Add 1 cup of the vinegar and salt. Cook for about 10 minutes mixing frequently to prevent any drying out. Once cooked turn off heat and add 1 more cup of the vinegar and mix. Let sit to cool.

Herbs Preparation
¼ cup parsley, stems removed
¼ cup cilantro, stems removed
⅛ cup of fresh mint
2 cloves garlic
2 jalapenos
½ red pepper

In a food processor blend the parsley, cilantro, mint, garlic, red pepper, and jalapenos. Blend until smooth and then add this to the cooling eggplant mixture.

Additional Mixture
½ red pepper, chopped
10 baby dill pickles, diced
3 cloves garlic, diced
15 baby carrots, diced
⅓ head of cauliflower, chopped into medium size pieces
⅓ green pepper, chopped
2 teaspoons salt
1½ teaspoons golpar (this is also called Persian Hogweed)
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon pooneh or ooji (similar to mint, this is found in Northern Iran and will be hard to find in the US so will just skip this ingredient)
1 teaspoon tarragon (in farsi we call this tarkhun)
1 cup apple cider vinegar

Add all these remaining ingredients to the eggplant mixture (except spices and vinegar). Add salt. Add golpar, ground corriander, turmeric, pooneh and tarragon. Add vinegar as needed. Let this mixture sit for 4-6 hours and then jar each. To jar I used 2 1 quart mason jars and placed a piece of plastic wrap on top then the lid on top. Store in refrigerator for up to 6/7 months.