Garlic Pickels (Seer Torshi)
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Ingredients
  • 500g fresh garlic, whole or cloves
  • Vinegar (it's best to use malt vinegar) to fill the jar
  • 3 tablespoons salt
  • 1 and 1/2 tablespoons sugar
  • Jar (the size of the jar depends on the amount of pickles you want to make)
Directions
  • Wash and clean garlic.
  • Peel off the first layer of skin.
  • Fill the jar with garlic.
  • Add salt and sugar.
  • Now fill the jar with vinegar.
  • Close the lid and shake the jar to dissolve the sugar and salt.
  • Depending on the garlic type, you need around 6 months for the seer torshi to be ready. Therefore it's best to make this pickle in large quantities.
  • During this time, check the pickles a few times and add more vinegar as the garlic will absorb some of the vinegar.
  • You need to taste for salt as well, as you may need to add more.
  • Now enjoy (nooshe jan).
Tips

If you use garlic cloves your pickles will be ready sooner.

there is another recpie in site, to make this pickel faster(seer torshi forry)

Cooking Tips
Don’t overcook okra, as they will become slimy and lose their shape.
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
Pomegranate seeds will not freeze, so you can store them in the freezer and they will remain fresh.
About Farzi
Farzaneh Masoud Ansari
It is my greatest pleasure to share my love of Persian food with others by demonstrating my skills and techniques, in the hope that my knowledge will be passed on to future generations.
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