Pairs well with Pickled Loquat (Torshi e Jangali)
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Pickled Loquat (Torshi e Jangali)
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A traditional Iranian pickled fruit condiment made with loquats, perfect for enhancing various Iranian dishes. This recipe preserves the short-lived loquat fruit by pickling it.
00:15:00 total
Serves 4
easy
Pickled / Cleansing Course
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Ingredients
- loquats - watch the video to see (fresh loquats, quantity as needed)
- vinegar - watch the video to see (used for pickling, type and quantity not specified)
- salt - watch the video to see (for seasoning and preservation)
- sugar - watch the video to see (optional, for balancing acidity)
- spices - watch the video to see (typical pickling spices (e.g., peppercorns, mustard seeds, bay leaves) may be used)
Instructions
- Prepare the Loquats: Wash the loquats thoroughly and remove any stems or leaves.
- Prepare the Pickling Brine: Combine vinegar, salt, sugar, and pickling spices in a pot and bring to a boil to dissolve the salt and sugar.
- Pack the Loquats: Place the loquats into sterilized jars.
- Add the Brine: Pour the hot pickling brine over the loquats in the jars, ensuring the fruit is fully submerged.
- Seal and Store: Seal the jars tightly and let them cool to room temperature before refrigerating. Allow the loquats to pickle for several days before consuming.
