Recipe

Persian Sugar-pickled Garlic Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 3 months ago An interesting way to create garlic pickles with Persian spices. Prep:10000000m Cook:15m Servings:1	Jo_jo_ba
	garlic pickles sweet peppercorn spiced

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Fans

dvisscher

shirleyoma

Ingredients

4 heads garlic

2 small dried Thai peppers

1 cup sugar

2 cups red wine vinegar

2 cups water

8 whole cloves

2 tablespoons whole black peppercorns

Directions

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.

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Comments

dee 2 years, 3 months ago said:
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.

berry 2 years, 3 months ago said:
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!

jo_jo_ba 2 years, 3 months ago said:
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.

shirleyoma 2 years, 3 months ago said:
I think I'll use less sugar and eat before 6 mo. more like one or two days! Garlic is my downfall!! yum

dancegypsy67 2 years, 3 months ago said:
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 :)

hellenkisic 2 years, 2 months ago said:
This recipe sounds great. Have you ever tried it with other flavored vinegars, like...cider, rice wine, white? Let me know.

dvisscher 2 years, 2 months ago said:
I'm trying this one! Really different!

dancegypsy67 2 years, 2 months ago said:
Okay, it's cooling a bit before I put it in the jar. I'll get back to you in 6 months... :)

fishtrippin 1 year, 6 months ago said:
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.

markeverett 10 months, 1 week ago said:
Do you eat this with the garlic still unpeeled? It intrigues me . . .

jo_jo_ba 10 months, 1 week ago said:
Peel it first - papery skin is not good eats!

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