Torshi-e Gol-e Kalam Recipe
1 kg fresh cauliflower
250 grams garlic
2 tablespoons dried mint (or 250 grams fresh mint)
1 1/2 tablespoons table salt
Wash fresh mint and allow to dry completely then finely chopped. Peel and grate garlic. Mix garlic and mint well. Wash cauliflowers and cut them into 3 cm pieces.
Drop a layer of cauliflower in a jar. Add some of the garlic-mint mix with some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar. Place the lid on tightly.
Store in a cool, dry place for 2-3 months