For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft. Romulo Yanes
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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.

Torshi Seer Torshi Seer
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft.
Yield: makes About 4 Cups

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

  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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