Traditional Persian Pickled Vegetables (Shoor) by Ghazalehcooking

Ingredients

• 1 large cauliflower, cut into florets
• 500g (1.1 lb) carrots, peeled and sliced into rounds
• 500g (1.1 lb) celery stalks, chopped into 1-inch pieces
• 1 head garlic, cloves peeled
• 2 l water
• 150g (1/2 cup) coarse sea salt
• 125ml (1/2 cup) white vinegar

Instructions

1. Boil 2 liters of water in a large pot, then stir in the salt and vinegar until completely dissolved.
2. Remove the brine from heat and allow it to cool slightly until it is hot but not boiling.
3. Pack the cleaned cauliflower, carrots, celery, and garlic cloves tightly into clean, sterilized glass jars until ready to serve.
4. Pour the hot brine over the vegetables, ensuring they are completely submerged until ready to serve.
5. Seal the jars tightly and store them in a cool, dark place for 10-14 days until the vegetables are pickled and crunchy.