Lara's Persian Pickled Garlic

By Molly O’Neill

Published July 26, 1997

Total Time
10 minutes, plus refrigeration
Rating
4(5)
Comments
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Ingredients

Yield:Three cups

  • 1 ⅓ cups water

  • 1 tablespoons white vinegar

  • 1 tablespoons kosher salt

  • 1 tablespoons black peppercorns

  • 2 tablespoons coriander seed

  • 1 ⅓-inch piece of fresh ginger root, peeled

  • 3 cups peeled garlic cloves

Ingredient Substitution Guide
Nutritional analysis per serving

37 grams carbs; 167 calories; 1 gram fat; 4 grams fiber; 448 milligrams sodium; 7 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the water, vinegar, salt, peppercorns, coriander seed and ginger root in a sauce pan. Bring to a boil over high heat and then simmer for 2 minutes. Remove from heat and allow to cool slightly.

  2. Step 2

    Place the garlic in a one quart glass jar and pour the slightly cooled brine over it. Cool to room temperature and cover tightly. Refrigerate for 3 days for a mildly pickled garlic or for up to 10 days for an intensely flavored one. Serve as a condiment with rich meat or as a selection in an assortment of mezes.

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Comments

Margie

How long would this keep in the refrigerator?

GardenGuy

Is it possible to freeze this at day 10? If so, how long would that extend its life?

Fariba

Is it possible that the measurements for water and vinegar are reversed? Typical garlic ‘torshi’ is usually preserved in all vinegar.

Margie

How long would this keep in the refrigerator?

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