Torshi Seer… Pickled Garlic Persian style


Fermenting whole heads of garlic in a vinegar and wine solution with honey and dried barberries gives the garlic a mellow, complex sweetness and pungency in this Persian pickle.

MAKES ABOUT 4 CUPS

Ingredients

  • 4 heads garlic
  • 1 cup balsamic vinegar
  • 1 cup red wine vinegar
  • ⅓ cup dried barberries
  • 2 tbsp. honey
  • 2 tsp. salt
  • 2 sprigs thyme

Instructions

Place garlic in a sterilized 1-qt. glass jar; set aside. Bring balsamic and red wine vinegars, barberries, honey, salt, and thyme to a boil in a 2-qt. saucepan; pour over garlic, place lid on jar, and let cool to room temperature. Store in a cool, dark place for at least 6 weeks before serving.
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