Torshi Seer (Garlic Pickle) (Print version)
A simple Persian garlic pickle made with whole garlic heads, vinegar, salt, and time until mellow, tangy, and soft.
# Ingredients:
For the garlic pickle
01 -
8-10 medium heads fresh garlic, about 1 1/2 lb (680 g)
02 -
1 cup (240 ml) red wine vinegar, 5% acidity
03 -
1 cup (240 ml) balsamic vinegar
04 -
2 teaspoons fine sea salt
05 -
1 tablespoon date syrup or granulated sugar
06 -
1 tablespoon dried barberries, optional
07 -
1 small thyme sprig, optional
# Instructions:
01 -
Wash a 1-quart glass jar and lid with hot soapy water. Rinse very well with hot water and let air dry on a clean towel.
02 -
Trim the root ends if needed and remove only the loose papery outer skins. Keep the thin skins around the cloves so the heads hold together.
03 -
Place whole garlic heads in the jar first. Break a few heads into cloves and tuck them into the gaps. Add barberries and thyme if using.
04 -
Warm the red wine vinegar, balsamic vinegar, salt, and date syrup in a small saucepan over medium heat for 3-5 minutes, just until steaming and dissolved.
05 -
Pour the warm brine over the garlic. Tap the jar gently to release air bubbles. Add more vinegar if needed so every clove is fully covered.
06 -
Close the jar, label it with the date, and store it in a cool dark place for at least 6 weeks. For deeper flavor, age it 6-12 months before opening.
07 -
Once opened, keep the jar in the refrigerator and use clean utensils. Keep the garlic submerged in brine.
# Good to know:
01 -
Minimum aging time is 6 weeks, but 6-12 months gives a softer, mellower pickle.
02 -
Use vinegar labeled 5% acidity for reliable pickling.
03 -
The CMS cook time covers warming the brine. Aging time is separate.