Torshi Seer
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
15 mins
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Servings
3 (1 cup / 250 ml) jars
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Course
Condiments
Torshi Seer
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Torshi are pickled vegetables in brine that are popular in the Balkans, the Middle East as well as most Arab countries. Torshi seer is the garlic version.
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Ingredients
- 10 heads garlic (not old and without any germ)
- 3 cups cider vinegar (or red or white wine vinegar, sweet or balsamic vinegar)
- coarse salt (about 1½ tablespoon per 1-cup jar)
- 1 tablespoon cloves (or barberries)
Equipment
- Glass jars
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Instructions
- Wash the jars thoroughly and rinse them in scalding water for about ten minutes. Let them dry.
- Remove the husk from the garlic heads. Keep the thin skin on the garlic cloves. You may separate the cloves or not. Both are perfectly fine.
- Place the garlic cloves in the jars and then cover them with the vinegar previously mixed with the coarse salt.
- Place clove or barberry on top as desired.
- Close the jars tightly.
- Label each jar with the date of preparation.
- Place the jars in a dark, cool and dry place for at least 1 year, and up to 20 years.
- Once opened, torshi seer keeps very well in the refrigerator.
Notes
- It is possible to use white vinegar. In this case, add one tablespoon of honey or brown sugar per jar.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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