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Torshi Seer

Garlic pickle

Prep Time
20 mins
Pickling Time - minimum time
365 d
Total Time
365 d 20 mins
Servings: 1 litre jar of pickles
Course: Side Dish , Appetizer
Cuisine: Persian , Iranian

Ingredients

  • As many whole garlic bulbs and extra cloves as you can squeeze into the jar
  • A mix of red wine and balsamic vinegar (50:50 ratio)
  • 1 tbsp salt
  • 1 litre pickling jar (sterilised)

Instructions

    Cup of Yum
  1. Prepare the Garlic: Take whole garlic bulbs and slice stalks off, exposing tops of the cloves. Peel back white skin of the garlic down to the thin pink layer covering the raw garlic cloves.
  2. Fill the Pickling Jar: Add garlic bulbs, whole if you can, to the sterilised jar. Break them down if they can't fit through the jar opening. Fill the gaps with the separated cloves.
  3. Add Salt and Vinegar: Once you have filled the jar (there will be some gaps so don't worry about that), add red wine vinegar until it fills half the jar, then add balsamic vinegar. Push down the garlic cloves and squeeze in more if you can. Fill up with more balsamic vinegar if you have space. Add salt and close the jar. Tilt the jar up and down gently to mix the vinegar and salt.
  4. Leave to Pickle: Leave in cool and dark place like a pantry for at least 1 year. Once opened, store in the fridge.