Iraniansugarpickledgarlic Recipes

PERSIAN SUGAR-PICKLED GARLIC

Steps:

• Separate garlic cloves, but do not peel.
• Place all ingredients in a large heavy-bottom saucepan.
• Bring to a boil; cook for 10 minutes, stirring from time to time.
• Reduce heat to medium and cook 5 minutes.
• 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.

LARA'S PERSIAN PICKLED GARLIC

Steps:

• 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.
• 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.

IRANIAN SUGAR PICKLED GARLIC

Steps:

• Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
• In a large saucepan over medium high heat, place the vinegar and white sugar. Place ground dry mustard and celery seed in the liquid mixture. Add salt and peppercorns. Bring to a boil. Boil 5 minutes. Stir in garlic and peppers. Continue boiling 5 minutes. Remove from heat.
• Place garlic and peppers in sterile container to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
• Note:.
• If you blanch the garlic you won't have to wait the whole three weeks.