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Matushka.Susan

1 whole cabbage shredded coarse

1 eggplant cubed

2 red bell peppers

1 good size cauliflower including the stem chopped/broken into florets

15 whole cloves garlic

7 or 8 mexican onions (like a not quite grown all the way onion with the greens still attached

4 stalks celery and some of the leafy tips

4 large carrots

3 pounds pickling cucumbers

1 half bunch cilantro

1 bunch mint

branch thyme

branch oregano

2 fresh sage leaves

and of course enough salt to sweat it all. traditional calls to add more or less vinegar, but i want mine to ferment more than become vinegar preserved. but when done they should be sharply tangy, crunchy, and moderately spicy as the ones i had in a persian restaurant were. the potatoes used are a specific sort for torshi so i dunno if you'd have luck unless you happen to have a persian market nearby. i left out any kind of potatoes but maybe next batch. and of course enough salt to sweat it all. traditional calls to add more or less vinegar, but i want mine to ferment more than become vinegar preserved. but when done they should be sharply tangy, crunchy, and moderately spicy as the ones i had in a persian restaurant were. the potatoes used are a specific sort for torshi so i dunno if you'd have luck unless you happen to have a persian market nearby. i left out any kind of potatoes but maybe next batch.

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