My Persian Pickle Party and how it's my therapy!
I have met a wonderful friend Pam. She is a Leukemia survivor and is 5 years leukemia free! We are both American women married to persian men for 30 something years! Now how often do you run across that statistic! Lol! And we are both retired teachers. So much in common.
Pam invited a 2 more friends to the persian pickle party and it was so much fun. We were eating, talking and chopping vegetables for 4 hours and the time just flew by. We made plans to have a picnic for the 13th day of the Persian New Year, called "Sizdah Bedar". Meaning the thirteenth day of the Persian New Year, marking the end of the celebrations. Each of us girls are going to bring a Persian dish. It's going to be so much fun! It's so nice to have fun parties and picnics with good friends!
Giadiniera. Everyone brought their own glass jars for the vegetable pickles. So you can easily reduce the portions in this recipe to fit your needs.
3- cauliflower heads, cut into bite size pieces
4 eggplant no need to peel,just cube
4 bunches, hearts of celery,chopped into small pieces
Large bag of baby carrots,washed and chopped into small pieces
3 red bell peppers, washed and cubed
Large bunch of Parsley, washed and chopped finely
Large bunch of Dill Weed, washed and chopped
Hot pepper, cut in half, (optional) If you like spicy!
Small bag of pearl onions
4 pods of whole garlic, peeled and seperated
Nigella or Caraway seeds, 2 handfuls
Black Peppercorns, 2 handfuls
White Vinegar, pour over veggies to cover, leave 1 inch headspace
2 tablespoons Turmeric, gives it a wonderful color, added after you put in the Jars.
2 cups dried mint
2 cups tarragon
Salt and Pepper
1. Cook the eggplant in boiling water with 1/4 cup of vinegar for 10 minutes. Set aside to cool and dry.
2. All the herbs and vegeables must be completely dry before mixing them all together. you can spread them out on a large tablecloth to dry.
3. Put the chopped vegetables in a large pot and mixed all the ingredients together except the turmeric, vinegar and salt.
4.After mixing , fill the jars. Add the turmeric, vinegar and salt.
5. You must wait 2 weeks before opening!
Cooks Note: This is delicious served the same way you would serve relish or pickles.