SAEDNEWS: Seasonal salad pickle is one of the most popular winter pickles, known for its pleasantly spicy flavor. Adding tomato paste to this pickle enriches both its color and taste, giving it a distinctive twist.
For making a delicious homemade pickle, no matter how many ideas you have, you’ll always want to try a new flavor. The temptation to taste something different alongside your meals creates a truly enjoyable experience. Today, we’ll share a simple recipe for Seasonal Vegetable Pickle with Tomato Paste that you can easily prepare at home and savor.
Ingredient | Amount |
|---|---|
Cauliflower | 1 large head |
Celery | 1 bunch |
Eggplant | 500 g (1 lb) |
Cucumber | 750 g (1.65 lb) |
Carrot | 1 kg (2.2 lb) |
Shallots (Mousir) | 70 g (2.5 oz) |
Garlic | 1 bulb |
Hot chili peppers | 5 |
Nigella seeds | 2 tbsp |
Coriander seeds | 3 tbsp |
Golpar powder (Persian angelica) | ½ tsp |
Water | 1.5 liters |
Red vinegar | 1 liter |
Tomato paste | 500 g (1 lb) |
Salt | To taste |
Wash the shallots and soak them in cold water for 1–2 hours.
Cut the cauliflower into florets and rinse thoroughly after 15 minutes.
Peel and dice the eggplants.
Slice or dice the carrots and set aside.
Wash and chop celery stalks and leaves.
Wash and chop the cucumbers.
Peel and chop the garlic.
Wash and chop the hot chili peppers.
Mix the tomato paste with 500 ml of water until smooth.
Add coriander seeds, nigella seeds, and golpar powder to the diluted tomato paste and stir until well combined.
Bring 1 liter of water and 1 liter of red vinegar to a boil in a large pot.
Add the chopped carrots and cook for 5 minutes until slightly tender. Then add the celery and cook another 5 minutes.
Stir in eggplant, cauliflower, and cucumber.
Add the soaked shallots, garlic, and chili peppers, cover, and cook for 3–4 more minutes.
Pour in the tomato paste and spice mixture over the partially cooked vegetables. Mix well. If the mixture is too thick, add a little boiled water or vinegar.
Add salt to taste. Turn off the heat and let the mixture cool.
Wash and dry jars, then sterilize them by placing in boiling water for 5–10 minutes. Let them cool and dry completely.
Fill jars with the pickle mixture. Wait 2–3 hours, then seal tightly.
Place sealed jars upside down for 24 hours to release excess air.
Store jars in a cool, dry place away from sunlight.
After 7–10 days, the pickle is ready to serve. Once opened, keep refrigerated to prevent mold.
You can grind the coriander seeds or use them whole.
This pickle keeps in the refrigerator for up to 1.5 months without molding.
Never use a wet or contaminated spoon in the pickle jar.
Avoid storing in plastic containers; glass jars are best.
After filling jars, leave the lid slightly open for a few hours to release gases.
