Delicious Pickles

We wish warmth for you and your beloved family on all days, especially on cold days. You can add pleasantness to your meals with pickles.

Persian Baby eggplant Pickles

1-    Wash the eggplants and remove the stems. Make a lengthwise slit on one side of each eggplant.

2-    Place the eggplants in a large, non-reactive pot, cover with 4 cups of vinegar and 1 teaspoon salt, and bring to a boil. Immediately drain and let stand for 20 minutes.

3-    In a food processor, puree together the garlic, ginger, tamarind paste, mustard seeds, coriander seeds, chilies, peppercorns, sugar and salt until you have a paste.

4-    Stuff each eggplant with the paste and press shut.

5-    Arrange the stuffed eggplants in the same pot and cover with the remaining vinegar. Bring to a boil, reduce heat, cover and simmer over low heat for 30 minutes or until eggplants are tender. Allow to cool.

6-    Serve immediately as a pickle or fill the sterilized jar with the eggplants. Fill the jars with vinegar to within 1/2 inch of the top. Cover and store in the refrigerator for up to 1 week.

Shirazi Lime Pickle

1-    Wash and scrub the limes. Cut each lime vertically into 4 pieces and rub with salt.

2-    Place the limes in a jar, and add the cumin, peppercorns and lime juice to within ½ inch of the neck.

3-    Seal the jar and leave undisturbed for 10 days before serving. To speed up the process, place the jar upright in a lager pot and fill the pot with water up to the neck of the jar. Bring to a boil, reduce heat and simmer for 20 to 30 minutes, until the limes are tender. Remove heat from and allow getting cool in the pot. Serve immediately or store in the refrigerator for up to 1 week.