in Middle East

Persian garlic

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Ingredients for 1 servings:

  • ½ liter vinegar (malt vinegar), distilled or white wine vinegar
  • 2 tbsp salt
  • 1 kg garlic, fresh

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Pickled garlic

Bring the vinegar and salt to a boil in an acid-proof saucepan and cook for 2-3 minutes. Remove from the heat and let cool. Meanwhile, cut the garlic bulbs into cloves and remove the outer skin—it’s easy to peel. If the garlic is older, blanch it briefly; it will then be easier to peel. Halve all cloves crosswise. Blanch the halved garlic cloves in boiling water for 1 minute, drain well, and fill sterilized jars to about 2 cm below the rim. Pour over the prepared vinegar, ensuring the cloves are covered with liquid by at least 1 cm. Seal the jars and let them steep for 1 month. The shelf life is 2 years.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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