Persian Sugar-Pickled Garlic
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Iran
Known as an Iranian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 2 c Water
- 6 ea Whole cloves
- 1 c Sugar
- 2 tb Black peppercorns
- 4 ea Heads garlic
- 2 c Red wine vinegar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 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 moderate 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.
- "Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen Mintzias
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Wooden spoon