Monday, January 6, 2014

Cauliflower Preserved in Salty Water

from Asemoni.com

I feel lately I've been greatly domesticated. And by that I mean I enjoy indoor activities so much recently. Home is my safe territory of the world. I've started reading indoors and enjoying so much as well as going back to my teen hobbies like making crafts. My late new indoor joy that I got interested in is trying to make new eating stuff like certain foods. It's been a few days the idea of making Iranian pickles and shoor has popped into my head and doesn't leave me alone! (shoor is a sort of pickle in which the ingredients are mostly preserved in salty water. In Persian language the word 'shoor' means salty).

I was thinking of making cauliflower shoor as making it is so easy. I'm going to buy the stuff needed and make a bottle of it and eat it beside my food. In Iranian culture it's common to put a bowl of traditional pickles on the table among other foods. We have many type of pickles.

So as you see a person who's going to make pickles herself instead of buying it from the market is called a-terribly-domesticated person! In the past Iranians had this habit of making their own pickles and vinegar and tomato paste and dried cooking herbs themselves at home but with the come of factory made stuff people usually buy it from the market.

I'm excited I'm going to try to make something new. I don't mind if the result will be good or bad. The newness of the experience gives me good feelings.

All you need for making one bottle of this pickle is:

  1. Cauliflower       half of it
  2. Carrot              2 big
  3. Garlic               some cloves
  4. Celery              2-3 stem with leaves
  5. Chili pepper     2-3
  6. Salt                 1 table sppon
  7. Water             2 cups
Chop carrots and celeries. Make the cauliflower smaller by hands and divide it into smaller cauliflowers. Put all in the bottle as well as the un-chopped garlic cloves and chili peppers (no need to chop garlic and chili pepper). Boil the water with salt and let it get cooler. Fill the bottle with salty water and let it fill the whole bottle and be on the top of the ingredients. Close the bottle firmly and but it in room temperature or under the sun for 2 weeks. After that it's ready to be used and then keep in the fridge. 

It's that easy!

There are other forms of making it but I prefer this one as it's easier. 

1 comment:

Anonymous said...

Thank you for posting this. This is the only place I could find this recipe. On a different note, the sidebar that slides out on the right hand side is a bit annoying!! Sorry to be blunt but every time I try to scroll the page up or down, it keeps sliding out forcing me to use the arrows to scroll. :)

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