Recipes

Torshi Seer

  • Serves

    makes About 4 Cups

ROMULO YANES

For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.

Ingredients

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

Instructions

Step 1

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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