Persian Pickled Garlic Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
Garlic cloves, peeled or
2: OR,
-unpeeled, as you prefer*
3: Dried chilli peppers,
1 tbsp: Sea salt,
pn, (or sprig) of green herb,
1 tbsp: Whole coriander seeds,
-tarragon, thyme or marjoram
-lightly bruised,
Cider or wine vinegar,
12: Peppercorns,
Directions:
*These amounts will do for any amount up to 2 lbs
Place all of the dry ingredients in a jar, then cover completely with
the vinegar.
The authors mention that this is "a nice addition to a robust plate of
mixed hors doeuvre or with other pickles and cold cuts, or served
with salted nuts, cheese and strong drink--provided the food to
follow os 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.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp
Place all of the dry ingredients in a jar, then cover completely with
the vinegar.
The authors mention that this is "a nice addition to a robust plate of
mixed hors doeuvre or with other pickles and cold cuts, or served
with salted nuts, cheese and strong drink--provided the food to
follow os 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.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp