Persian pickled garlic recipes

[Guest guest]

These are the ones I'm most familiar with. However, every Persian cook

I know (yes, the Aunties again!!) has her own recipes. My aunt uses

honey vinegar and sugar pickles with hard cloves and cinnamon sticks.

Chupa

 

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Edible Gifts Persian pickled garlic

Garlic cloves; peeled or unpeeled, as you prefer*

1 tb Sea salt

1 tb Whole coriander seeds; lightly bruised

12 Peppercorns

2 OR

3 Dried chilli peppers

pin (or sprig) of green herb, tarragon, thyme or marjoram ch

Cider or wine vinegar

 

 

 

 

 

 

*These amounts will do for any amount up to 2 lbs. Place all of the

dry ingredients in a jar, then cover completely with the vinegar.

 

Source: Edible Gifts by Claire Clifton and Martina Nicolls

Formatted by Chupa Babi in MC: 11.24.04

 

The authors mention that this is " a nice addition to a robust plate of

mixed hors d'oeuvre or with other pickles and cold cuts, or served

with salted nuts, cheese and strong drink--provided the food to follow

os powerul enough to stand up to the pungent taste of garlic. " They

also say that the woman from whom they got this recipe notes that the

batch of pickled garlic will be fine after 2 weeks, but that in her

family part of each batch is laid down for future use.

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Persian Sugar Pickled Garlic

4 heads garlic

1 cup sugar

2 cups red wine vinegar

2 cups water

6 whole cloves (the spice)

2 Tablespoons peppercorns

 

 

 

Seperate garlic cloves but do not peel.

Place all ingredients in a large heavy-bottom saucepan.Bring to a

boil; cook for 10 mins, stirring from time to time. Reduce heat to

moderate and cook 5 mins. Cool to room temperature.

Transfer to a large glass or ceramic jar; large enough to hold garlic

and the liquid. Tightly seal.

Refrigerate at least 1 month before serving.

The garlic improves with age for as long as 15 years.

 

Source: " Garlic " by Janet Hazen (Chronicle Books)

Formatted by Chupa Babi in MC:

 

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FatFree Persian PICKLED GARLIC

Whole garlics

Vinegar

Dash rosemary, thyme

 

 

 

Peel garlic cloves and place them in a jar the size of your liking.

Fill to about 1/4 " from the top with vinegar and add the rosemary and

thyme. AFTER A COUPLE OF YEARS they will be dark and the vinegar will

become thicker as time goes on.

 

Served as a relish.

 

Source: Dee Watts posted to FatFree.com 15 June 1995

Formatted by Chupa Babi in MC: 11.24.04

 

The following is a Persian treat for those of you who love garlic.

The unfortunate part of this is that it will be a couple of years to

bring to fruition, but it will be well worth it. My son and I do this

together, annually, when the garlic are at the lowest price. Your

final product should be a sweet surpise!

 

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