Delicious Recipe for Seasonal Salad Pickle with Tomato Paste + Ingredient Measurements

How to Make PickleSeasonal Saladwith Tomato Paste

To create a delicious homemade pickle, no matter how many ideas you have, you will always want to try a different flavor. The temptation to taste a new flavor alongside food creates a delightful experience. In continuation of our pickle and chutney teachings at SelMagz, today we present a recipe for seasonal salad pickle with tomato paste that you can easily prepare at home and enjoy.with Tomatothat you can easily make at home and enjoy.

Ingredients for Seasonal Salad Pickle with Tomato Paste

PreparationSeasonal Salad Pickle with Tomato

1. Wash the wild garlic and pour some cold water on it, letting it soak for 1 to 2 hours.
2. Break the cauliflower into pieces and place them in a large pot or basin, washing thoroughly after 15 minutes.
3. Wash the eggplants, peel them, and cut them into cubes.
4. Cut the carrots into round slices or cubes and set aside.
5. Wash the stalks and leaves of the celery completely and chop them.Wash and chop the cucumbers as well.Peel and chop the garlic.
6. Wash and chop the hot peppers.
7. In a container, add the tomato paste and half a liter of water, mixing until a dilute mixture is achieved.
8. To the diluted tomato paste, add coriander seeds,
9. black seeds
10. and powdered lovage.Stir until well combined.Add 1 liter of water and 1 liter of red vinegar to a pot and bring to a boil.Combine the chopped carrots into the pickling mixture and boil for about 5 more minutes until they soften slightly. Then add the celery and boil for another 5 minutes.Add the eggplants, cauliflower, and cucumbers, and stir.Add the prepared wild garlic.Add the garlic and hot peppers, stir, cover the pot, and cook for another 3 to 4 minutes.
11. Add the tomato paste and spices mixture to the simmered vegetables.Mix all the ingredients, and if it is too thick, add a little boiled water or vinegar.Finally, add the salt.
12. Turn off the heat and allow the pickling mixture to cool.
13. Wash the pickle jars and dry them, then place them in boiling water for 5 to 10 minutes.After cooling, dry the jars.Fill the jars with the pickling mixture.Wait 2 to 3 hours, then tightly seal the jar lid.Invert the sealed jars for a day to allow excess air to escape.
14. Store the jars in a dry, cool place away from sunlight.
15. After a week or ten days, the pickle will be ready. Open the jar and serve.
16. After opening the jar, always refrigerate to prevent mold.
17. Tips for Making Mashhadi Salad Pickle with Tomato Paste
18. Use coriander seeds ground or whole in the pickle.
19. The Mashhadi rabbi pickle can be kept in the fridge for 1.5 months without spoiling.
20. Never use a wet or dirty spoon in the pickle jar.
21. Avoid using plastic containers for storing rabbi pickle.
22. It’s better to leave the jar lid open for a few hours after pouring the mixture to let the gases escape.
23. Cauliflower
24. How to Make Cauliflower Pickle with Tomato Paste
25. Seasonal Pickle with Tomato PasteHow to Make Pickle with CauliflowerTomato Paste Pickle
26. How to Make Tomato Paste Pickle with Cauliflower
27. How to Make Seasonal Salad

Benefits of Tomatoes

• Seasonal Salad Pickle with Tomato PasteBenefits of CeleryHow to Make Tomato Paste
• Benefits of Black Seed
• Benefits of Lovage
• Benefits of Vinegar
• Benefits of Cauliflower