Traditional Persian Mixed Vegetable Pickles by Melinatorabii

Ingredients

• 300g cabbage, chopped into large chunks
• 200g celery, sliced into 2-inch pieces
• 200g carrots, sliced into rounds
• 100g cucumber, sliced into thick rounds
• 50g garlic, peeled cloves
• 30g fresh chili peppers, whole
• 50g chickpeas, soaked overnight
• 2 tbsp dried tarragon
• 1 l water
• 4 tbsp coarse sea salt
• 1/2 cup white vinegar

Instructions

1. Prepare the brine by dissolving 4 tablespoons of salt into 1 liter of water and adding the vinegar; stir until fully dissolved.
2. Layer the chopped cabbage, celery, carrots, cucumbers, garlic, and chili peppers into a clean, sterilized glass jar until ready to serve.
3. Add the chickpeas and sprinkle the dried tarragon between the layers of vegetables until ready to serve.
4. Pour the prepared brine over the vegetables until they are completely submerged, ensuring no air pockets remain.
5. Seal the jar tightly and store in a cool, dark place for 14 days to allow the flavors to develop and the vegetables to soften slightly until ready to serve.
6. Check after 14 days; the pickles are ready when the brine is cloudy and the vegetables have a signature tangy crunch until ready to serve.