Persian Pickles


  • 1 cup cauliflower florets, blanched in boiling water for 2 minutes
  • 1 cup carrot sticks, blanched for 2 minutes
  • 1 cup celery, sliced
  • 1 cup Persian cucumbers, sliced
  • 2 cups cider vinegar
  • 3 cloves garlic, minced
  • 3 tsp kosher salt
  • 1 tsp fresh ginger, minced

This is a super simple pickling recipe that you may use for almost any vegetable.

  • Soak vegetables in water overnight.
  • Drain, then blanch carrots and cauliflower.
  • Mix vinegar, salt, garlic and ginger.
  • Place vegetables in a 2 quart jar.
  • Pour in vinegar mixture.
  • Cover and marinate for 3 days in refrigerator.

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