Persian Sugar Pickled Garlic Recipes

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PERSIAN SUGAR-PICKLED GARLIC

You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows

Provided by Chef Shadows

Categories     Southwest Asia (middle East)

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7



Persian Sugar-Pickled Garlic image

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.

Nutrition Facts : Calories 126.9, Fat 0.2, SaturatedFat 0.1, Sodium 10, Carbohydrate 29.2, Fiber 1, Sugar 20.2, Protein 1.7

4 heads garlic
2 small dried hot peppers (I use Thai peppers)
1 cup sugar
2 cups red wine vinegar
2 cups water
8 whole cloves (the spice)
2 tablespoons black peppercorns

IRANIAN SUGAR PICKLED GARLIC

Serve as an accompaniment, add to wraps and salads, add to a cheese platter or antipasto platter. I have made a few changes, basically combining several different recipes.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 2-3 pints

Number Of Ingredients 9



Iranian Sugar Pickled Garlic image

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.

Nutrition Facts : Calories 506.6, Fat 1, SaturatedFat 0.1, Sodium 616.7, Carbohydrate 111.8, Fiber 4.3, Sugar 72.1, Protein 8.2

1/2 lb garlic, peeled (around 5-7 heads)
1 large red bell pepper, chopped
1 jalapeno pepper, chopped (green or red) (optional)
2 cups apple cider vinegar
2/3 cup white sugar
1/2 teaspoon ground dry mustard
1/2 teaspoon celery seed (optional)
1/2 teaspoon salt
10 -15 peppercorns

LARA'S PERSIAN PICKLED GARLIC

Provided by Molly O'Neill

Categories     condiments

Time 10m

Yield Three cups

Number Of Ingredients 7



Lara's Persian Pickled Garlic image

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.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 448 milligrams, Sugar 1 gram

1 1/3 cups water
1 tablespoons white vinegar
1 tablespoons kosher salt
1 tablespoons black peppercorns
2 tablespoons coriander seed
1 1/3-inch piece of fresh ginger root, peeled
3 cups peeled garlic cloves

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