persian sugar-pickled garlic
From robertg 16 years ago
- 30 minutes to make
- Serves 10
pickled garlic that can be used in place of fresh
Ingredients
- 4 garlic heads shopping list
- 2 small thai, dried, hot peppers shopping list
- 1 cup sugar shopping list
- 2 cups red wine vinegar shopping list
- 8 whole cloves shopping list
- 2 Tbs. black peppercorns shopping list
How to make it
- seperate garlic cloves, don't peel.
- place all ingredients in a large, heavy - bottomed sauce pan.
- over high heat, bring to a boil, and cook for 10 minutes.
- reduce heat to medium and cook for 5 minutes.
- cool to room temp..
- transfer to a large glass or ceramic jar large enough to hold garlic and liquid.
- tightly seal and refrigerate for at least 1 month.(I can never wait that long and heve enjoyed them after 3 days)
- garlic improves with age for as long as 15 years.
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- A little history; this rescipe is dated back to 1400's and has been used after 15 years of fixing. recipe from chef Shaddows
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