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