PERSIAN PEPPER PICKLES (TORSHI)

Ingredients:

1 kg small eggplants

500 grams cucumbers (try to choose the smallest ones)

500 grams small carrots

1 small cauliflower

250 grams small potatoes

150 grams garlic

1 small stalk of celery

250 grams green peppers

250 grams herbs (parsley, coriander, mint, tarragon, basil)

white vinegar

2 tablespoons salt

2 teaspoons black pepper

2 Kiwis (optional)

Directions:

Wash eggplants and cook it with a little water until it become softer. Allow to cool. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop in bigger pieces.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel garlic, cucumbers, potatoes, and carrots. Chop all of them in big pieces. Add salt and spread on a piece of cloth. Leave overnight or for several hours.

Chop Kiwis in bigger pieces. Mix all the ingredients together very well. Put them in a jar and add some more vinegar, salt and black pepper, as much it covers all the ingredients.

Store in a cool, dry place for 2-3 months.

** Note: When removing torshi from the jar, use a clean, oil-free spoon or fork.

Why This Recipe is included:

In the episode, “Invisible House for Sale”, Jeannie blinks a picnic lunch into the Nelson living room while Tony is busy doing homeowner chores. This is one of the foods that Roger unknowingly tries (and Tony follows suit when he comes in).

A grams to pounds conversion chart is found at this website:
http://www.metric-conversions.org/weight/grams-to-pounds.htm