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Hafte Bijar Pickle @Rural_Cuisine
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One of the most nostalgic pickles that we have fond memories of from our childhood is Hafte Bijar Pickle. When we were kids, we used to eagerly wait for autumn to arrive, signaling the pickle season, so we could sit beside our mother and help her prepare it. The aroma of the fragrant herbs, along with the scent of Heracleum Persicum (Persian Hogweed), in this pickle, is something I truly adore. This pickle also includes Jerusalem Artichoke (Sunchoke), which was not available to me while making this pickle.
🔴Ingredients for 8 kilograms of pickle:
100 gr Mint
100 gr Tarragon
100 gr Satureja
100 gr Parsley
100 gr Eryngium Planum (Flat Sea Holly)
300 gr Celery
3 kg Cauliflower
500 gr Jerusalem Artichoke (Sunchoke)
300 gr Carrots
200 gr Cucumbers
200 gr Green Bell Peppers
3 Bunches Garlic
6 Chili Peppers
4 Liters White Vinegar
2 Tablespoons Heracleum Persicum Powder (Persian Hogweed)
2 Tablespoons Turmeric Powder
2 Tablespoons of Nigella Sativa (Black Cumin)
4 to 5 Tablespoons of Salt
Note 1: Spread all the pickle ingredients on a cloth after washing and chopping them to completely drain excess water.
Note 2: Your pickle container must be completely dry to prevent mold.
Note 3: I use white vinegar for this pickle because it makes the pickle appear more transparent and has a better appearance, but you can also use red vinegar.
Note 4: This pickle is ready to serve after one week.
One of the most nostalgic pickles that we have fond memories of from our childhood is Hafte Bijar Pickle. When we were kids, we used to eagerly wait for autumn to arrive, signaling the pickle season, so we could sit beside our mother and help her prepare it. The aroma of the fragrant herbs, along with the scent of Heracleum Persicum (Persian Hogweed), in this pickle, is something I truly adore. This pickle also includes Jerusalem Artichoke (Sunchoke), which was not available to me while making this pickle.
🔴Ingredients for 8 kilograms of pickle:
100 gr Mint
100 gr Tarragon
100 gr Satureja
100 gr Parsley
100 gr Eryngium Planum (Flat Sea Holly)
300 gr Celery
3 kg Cauliflower
500 gr Jerusalem Artichoke (Sunchoke)
300 gr Carrots
200 gr Cucumbers
200 gr Green Bell Peppers
3 Bunches Garlic
6 Chili Peppers
4 Liters White Vinegar
2 Tablespoons Heracleum Persicum Powder (Persian Hogweed)
2 Tablespoons Turmeric Powder
2 Tablespoons of Nigella Sativa (Black Cumin)
4 to 5 Tablespoons of Salt
Note 1: Spread all the pickle ingredients on a cloth after washing and chopping them to completely drain excess water.
Note 2: Your pickle container must be completely dry to prevent mold.
Note 3: I use white vinegar for this pickle because it makes the pickle appear more transparent and has a better appearance, but you can also use red vinegar.
Note 4: This pickle is ready to serve after one week.
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