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Persian Sugar-Pickled Garlic Recipe

Ingredients

How to make it

  • Separate garlic cloves, but do not peel.
  • Place all ingredients in a large pot.
  • Bring to a boil and cook for 10 minutes, stirring occasionally.
  • Reduce heat to medium and cook 5 minutes.
  • Transfer to a large glass jar large enough to hold garlic and the liquid, seal tightly.
  • Refrigerate at least 6 months before serving.
  • The garlic improves with age for as long as 15 years.

Reviews & Comments 12

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  • srpmmp 10 years ago
    Six months seems a short time. The best I ever had was in (former) Kermanshah where the custom was to let the pickles
    sit for seven years and thus also called "seven-year-pickles."
    Maybe cooking them as described here speeds up the process.
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  • jo_jo_ba 15 years ago
    Peel it first - papery skin is not good eats!
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  • markeverett 15 years ago
    Do you eat this with the garlic still unpeeled? It intrigues me . . .
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  • fishtrippin 15 years ago
    I pickled some garlic in straight vinegar with salt added, it tastes good, but it turned blue. I keep it in the fridge and its still good after a year. (big jar) I'm trying yours this year.
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  • dancegypsy67 16 years ago
    Okay, it's cooling a bit before I put it in the jar. I'll get back to you in 6 months... :)
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    " It was excellent "
    dvisscher ate it and said...
    I'm trying this one! Really different!
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  • hellenkisic 16 years ago
    This recipe sounds great. Have you ever tried it with other flavored vinegars, like...cider, rice wine, white? Let me know.
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  • dancegypsy67 16 years ago
    Here I was thinking 1 cup of sugar seemed like a lot! LOL How much was called for in the original recipe?

    I will be making this soon - it's tailor-made for me as there's an awful lot that's gotten lost in the fridge, so it's good to know this will still be edible when it's found :)
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    " It was excellent "
    shirleyoma ate it and said...
    I think I'll use less sugar and eat before 6 mo. more like one or two days! Garlic is my downfall!! yum
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  • jo_jo_ba 16 years ago
    I have made this recipe (started in the winter) and I have to say the original recipe was way too sweet for my taste. I'm trying again with the amount of sugar stated here and I'll let you know!

    As for what to do with it, I've eaten it straight from the jar lol or on an appetizer tray with olives and cheese/crackers... you could puree it and add it to a dip or sauce as well.
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  • berry 16 years ago
    Wow... I really like this recipe... sure I will try it. But my question is, after long time, what can I use this with? Thanks Jo_jo_ba!
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  • dee 16 years ago
    I gotta kick outta the Prep time you entered it :-)

    Have you actually tried this very recipe? If you haven't that is OK by me, but the length of time it takes to 'cure'... can one wait that long :-)

    It is such a fascinating recipe, I will probably end up trying it anyway. No, I AM SURE, I will try it. Thanks for something so.. different.
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jo_jo_ba Oshawa, CA

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