Pickled Garlic

Torshi-e seer

Preparation info
  • Makes:

    2 pints

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 1 pound garlic bulbs
  • ½ cup grapes syrup (shireh-ye angur)
  • 1

Method

  1. Peel off just the first outside layer of the garlic bulbs.
  2. Fill in the center of each bulb with 1 teaspoon grape molasses.
  3. Sterilize canning jars in boiling water and dry thoroughly.
  4. Fill the jars nearly to the top with garlic bulbs. Pour in vinegar