Title: Torshi Leete (Mixed Vegetable Pickle)
Categories: Vegetable Info Israel Jewish Persian
Yield: 2 Quarts

1	lb	Cauliflower, cut into 1-in florets
1	lb	Carrots, cut in 1/4-" cubes
1	lb	Green beans, cut into 1/2-" slices
3		Ribs, large celery, cut into 1/2-in slices
1	lb	Cabbage, shredded
6		Cloves garlic, chopped
1/2	c	Fresh mint leaves
1	ts	Salt
1/4	ts	Pepper
3	c	(abt) white or cider
		Vinegar
		Grape leaves (opt)

Turnip is the only vegetable not recommended in this table pickle since it develops an unpleasant flavor. Otherwise, one can use an assortment according to personal preference & available.

1. Mix vegetables, garlic, & mint together. Toss well. Mix the salt, pepper, & vinegar together & bring to a boil. Cool.

2. Put vegetables in large-mouth jars. Pour in vinegar, making certain that it reaches top of vegetables. If not, then add more boiled vinegar. Cover pickle w/grape leaves, if used, then cover the jar(s).

Let stand at room temp for 1 month before using. Refrigerate after opening. Serve w/any kind of Persian food. Makes 2 quarts.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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