Garlic Pickle

Name: Garlic Pickle (Torshi-e sir)
Prep time: 20 min
Total time: 20 min
Yield: Makes 2 jars (1 pint/480ml each)
Cuisine: Iranian
Ingredients: ¼ cup (40 g) dried barberries, cleaned, soaked in vinegar for 20 minutes, and drained (discard this vinegar); 2 tablespoons pickling salt (or sea salt); 1 pound (450 g) garlic bulbs; 1 tablespoon grape molasses; 2 cups (480 ml) malt vinegar

Torshi-e sir

Preparation info

Makes
2 jars

Difficulty
Easy
Ready in
20 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 pound (450 g) garlic bulbs
¼ cup (40

Asia
Iran
Preserve
Southeast Asia
Vegan
Gluten-free

Method

Sterilize canning jars in boiling water and dry thoroughly.
Trim off any roots in the garlic bulbs and peel off any flaking outside layer..
In a pitcher, mix the vinegar, grape molasses, and 1 tablespoon salt.
Fill the jars nearly to top with alternating layers of garlic bulbs and barberries. Fill the jar to within ½ in/1cm of the top with t