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Selling all kinds of local pickles, ready-made vegetables, soups, vegetable cocoa, vegetable crumbs, and traditional ice cream, completely hygienic and with the best quality

Hamburg - Germany

Contact number: 49017641898098 Masoumeh Hassani

Pickle is one of the delicious and favorite side dishes for all kinds of our Iranian food, which has different types and different ethnicities according to the taste and ingredients that are available to them, and basically to preserve food and use it outside the growing season to prepare pickles. They did. Of course, all different ethnicities and nationalities around the world have their own pickles.

Mixed pickle is one of the most popular pickles.

Ingredients for mixed pickles:

Cauliflower 1/5 kg

Cabbage leaves 0.5 kg

 Cleaned fragrant herbs 0.5 kg

 3 medium bell peppers

Chopped celery 0/5 kg

Chopped green beans 250 g

Chopped carrots 0.5 kg

Garlic 2 plants

3 or 4 hot green peppers

Eggplant 1 kg

Finely chopped onion 0.5 kg

Dried shallots 100 g

Pickled potatoes 0.5 kg

Dried mint 1 tbsp

Salt and pepper as needed

Turmeric 1 tbsp

2 tablespoons pickles

As much vinegar as necessary 

- Ingredients for pickles spice  :

 Angelica powder 100 g

 Coriander seed powder 50 g

 Cumin powder 50 g

 Boya nutmeg (powdered) 25 g

Grated nutmeg 2 pcs

Cinnamon a tablespoon

Black pepper a tablespoon

Green pepper a tablespoon

Fennel powder 50 g

- How to prepare homemade mixed pickles:

Using all the vegetables that we have mentioned as the necessary ingredients in the beginning or adding or subtracting each one depends on your taste.For example, you may not use pickled potatoes, bell peppers, green beans or cabbage leaves in pickles and you would like the amount of eggplant and carrots in your pickles to be higher.

Of course, our recommendation to use celery for this amount of material is about one or two stems and just to give aroma to pickles.

Wash all ingredients prepared for use in pickling.

Be careful and obsessive in washing cauliflower because there may be worms next to the stems and under the beautiful flowers.

Put all the washed ingredients in the basket to drain the excess water.

If you can not prepare small onions, you can chop ordinary onions and use them in pickles, but finely pickled onions make you more beautiful. Soak small onions in water for a short time to make them easier to peel.

Chop all the ingredients except the finely chopped onions in the desired sizes. The smaller the size, the faster the pickling.Spread the ingredients thoroughly on clean napkins in a suitable place away from dust and other contaminants to dry.

Since eggplant has a bitter taste, boil the eggplants in vinegar after chopping them (you do not need to peel the eggplant) to improve your sour taste. There is no need to use natural vinegar because you have to throw away the vinegar after boiling the eggplants.

Remember that one or two boils are enough, otherwise the eggplants will crumble and spoil. After boiling, pour the eggplants into a completely dry and clean basket and place a relatively heavy tray and utensil on it to remove excess water in about 12 to 24 hours.

We do not recommend using garlic in pickles, but shallots have a better aroma.

To use shallots, soak the shallots in plenty of water and change the water at least 3 times in 24 hours and clean them if they need to be cleaned.When the shallots are drained, spread them on a clean cloth to dry.

If you have dried vegetables available, it is ideal to use and it spreads better in pickles, but if you use fresh vegetables, make sure they are completely clean and dry.

Pickles are usually fragrant vegetables such as tarragon, savory and mint.

When all the ingredients are completely dry, it is time to pour the pickle.

Use a clean, large container or cloth to mix all ingredients. Or gradually and layer the ingredients into the desired container.

When you pour the ingredients in the desired containers, start pouring vinegar until the vinegar completely covers the ingredients.

Note that in the first days and two weeks, start pickling, and if it is empty, pour vinegar again so that the surface material does not dry out, because vinegar is absorbed by vegetables and its level goes down in the container.

If you have natural vinegar, be sure to use it because of its healing properties and good taste, but it is recommended to boil it before consumption to make sure it does not have water.

Tips and warnings:

Try to use glassware to pour and store pickles, and dark glassware if possible. Because the sour taste in plastic containers changes over time and is not pleasant.

If you want to use spices in pickles, add it in the last step, but because the spices darken the color of the pickles, we recommend that when the pickles arrive, leave a small container for use and add the spices to it. Do not darken your pickle color in the long run.

Store pickles in a dry place away from sunlight.

The most important advice about keeping your hands, utensils, and cloths clean and dry is to make sure that the slightest moisture and contamination that reaches the pickle will cause the pickle to become moldy and waste all your effort.In the same way, when using pickles, use a clean and dry spoon to pull them from the main dish, and if you are not sure that any contamination has entered the pickle dish that you brought to the table and there is no pickle left in it, the rest Do not return the pickle to the original dish.

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