Torshi Seer is a beloved condiment in Persian cuisine, made by pickling whole garlic cloves. Over time, the garlic softens, darkens, and develops a rich, tangy flavor that perfectly complements dishes such as kebabs, stews, or rice. This pickle is unique because it is aged for an extended period—traditionally years—allowing the flavors to deepen beautifully.
Ingredients
- 1 kg (2.2 lbs) whole garlic bulbs (unpeeled, trimmed of roots)
- 1 liter (4 cups) white vinegar or red vinegar (depending on preference)
- 2-3 tablespoons salt
- Optional: a few whole black peppercorns, bay leaves, or dried herbs for added aroma.
Directions
- Prepare the Garlic:
- Clean the garlic bulbs by removing loose outer layers, leaving the skins intact to protect the cloves during pickling.
- Sterilize Jars:
- Thoroughly clean and sterilize glass jars with airtight lids. This step ensures a safe pickling process.
- Pack the Jars:
- Arrange the garlic bulbs tightly in the jars, ensuring minimal empty space. Add optional spices or herbs for extra flavor.
- Add the Vinegar:
- Fill the jars with vinegar until the garlic is completely submerged. Leave about 1 cm (0.4 inches) of headspace to allow for expansion.
- Seal and Store:
- Seal the jars tightly and store them in a cool, dark place. The pickling process takes time—at least one year—to achieve optimal flavor. Traditionalists often age Torshi Seer for 7 years or more!
- Serve:
- Once ready, serve as a side or garnish with your favorite Persian dishes. The garlic will be soft, mild, and infused with the tangy pickling essence.
Torshi Seer is a true labor of love, requiring patience but rewarding you with a timeless, flavorful treat. Would you dare to wait for the ultimate result? 😊
