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+ servings

Torshi Mahkloot

Mixed vegetable pickle
Prep Time20 mins
Pickling Time60 d
Total Time60 d 20 mins
Course: Appetiser, Accompaniment
Cuisine: Persian, Iranian
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer


  • Mix of vegetables (in my mix, pictured above, I have used red and yellow carrots, red Romanov pepper, white cabbage, cauliflower and celery)
  • 6 cloves garlic
  • 3 green chillies (optional - I went for a very hot chilli as my family like it spicy)
  • 1 tsp turmeric
  • 2 tsp dried fenugreek
  • 1 bay leaf
  • 2 tsp pink peppercorns
  • 2 tsp coriander seeds
  • 2 tsp golpar seeds (Persian Hogweed - optional)
  • 2 tsp salt
  • 500 ml red wine vinegar
  • 1 litre pickling jar (sterilised)


  • Chop the vegetables into small chunks (about 2cm) and put in a mixing bowl.
  • Slice your garlic cloves and chillies and add to vegetable mixture.
  • Add your spices, herbs and salt and mix to distribute everything evenly in the mixture.
  • Fill the jar with the mixture, packing it down as tight as you can.Pour the vinegar up to the neck of the jar. Push the vegetable mix down to pack the jar. Add more of the vegetable mix if you have any left over and if there is space in the jar. Pour in more vinegar if required.
  • Close the lid tightly and leave the jar in a cool dark place like a pantry for 2 months. Once opened store in the fridge.