Seer Torshi Recipe (Pickled Garlic)

Hello everybody and welcome back

As some of you guys know, I moved from California to Texas last month; and I decided to make Seer Torshi (Pickled Garlic) as a memory of our new house.

Seer Torshi is one of the popular pickles from Iran. You can eat this pickled as a side dish.

There are hundreds of recipes online, but I would like to show you guys how I make it; so if you are ready, let’s get started.

WHAT YOU NEED: Jars, vinegar, garlic, salt, and sugar

Wash the jar and heat them before the use (I used my dishwasher).

Cut garlic’s roots and peel some the loose skins. Don’t peel all of them, Leave few layers behind. Since we are using the skin, wash all the garlic until all the dusts are removed. Leave them out. Let them dry a little bit.

Place the garlic in the jar
Mix a cup of vinegar with one tea spoon salt and sugar

If your jar is not full, add vinegar the full the bottle.

Add the date, so you can remember when you made it.

Place the jars somewhere dark and wait for few months/years. YES! you heard me right. You cannot eat this pickle right away; the more you wait, it will be more tasty. When it is ready, the garlic becomes soft and the color will change to dark brown. Before you eat it, don’t forget to peel the garlic.

I hope you enjoyed the recipe, until next time….Bye.

Published by Shahrzad

Hi, My name is Shahrzad Ebrahimian, but you can call me Sha.

2 thoughts on “Seer Torshi Recipe (Pickled Garlic)

    1. OH yeah, when it is ready to eat. you need to peel it 🙂
      Thank you for reminding me. I will add that to the post.


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