Persian Pickled Garlic

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

Garlic cloves, peeled or unpeeled, as you prefer*
1 tbsp. sea salt
1 tbsp. whole coriander seeds, lightly bruised
12 peppercorns
2 or 3 dried chili peppers
1 pinch or sprig of a green herb (tarragon, thyme or marjoram)
Cider or wine vinegar

INSTRUCTIONS

Place all of the dry ingredients in a jar, then cover completely with the vinegar.

CHEF COMMENTS

*These ingredients will do for any amount of garlic up to 2 lbs.<br />
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The authors mention that this is a nice addition to a robust plate of mixed hors d'oeuvre or with other pickles and cold cuts, or served with salted nuts, cheese and strong drink, provided the food to follow is powerul enough to stand up to the pungent taste of garlic. They also say that the woman from whom they got this recipe notes that the batch of pickled garlic will be fine after 2 weeks, but that in her family part of each batch is laid down for future use.

Tagged: middleeastern, pickledgarlic add tags

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