Best Laras Persian Pickled Garlic Recipes
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
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
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.
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
LAURA'S PICKLED GARLIC
This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.
Provided by Laura
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
- In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
- Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 27.8 g, Fat 0.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 28.6 mg, Sugar 9 g
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