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Nutrition Facts
Serving Size 1 (91g) Recipe makes 10 servings The following items or measurements are not included below: red wine vinegar 8 whole cloves 2 tablespoons black peppercorns
Calories 113
Calories from Fat 1		(1%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 98mg		2%
Total Carbohydrate 28.0g		9%
	Dietary Fiber 0.5g	2%
	Sugars 20.3g
Protein 1.5g		3%
detailed view... how is this calculated?

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Persian Sugar-Pickled Garlic

Recipe #204906 | 35 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef Shadows
Jan 11, 2007

You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows

SERVES 10 (change servings and units)

Ingredients

4 heads garlic
2 small dried hot peppers (I use Thai peppers)
1 cup sugar
2 cups red wine vinegar
2 cups water
8 whole cloves (the spice)
2 tablespoons black peppercorns

Directions

1
Separate garlic cloves, but do not peel.
2
Place all ingredients in a large heavy-bottom saucepan.
3
Bring to a boil; cook for 10 minutes, stirring from time to time.
4
Reduce heat to medium and cook 5 minutes.
5
Cool to room temperature.
6
Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
7
Tightly seal.
8
Refrigerate at least 1 month before serving.
9
The garlic improves with age for as long as 15 years.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sous Chef Bentley

On Jan 17, 2008

Our three star rating is more of a personal preference, than a reflection of your recipe. I agree with Perfectionist cook, our garlic was quite sweet. My husband loves pickled garlic, but has more of a spicy, savoury palate. Maybe my dried hot peppers & peppercorns were dated as I was expecting more spice to counterbalance the sugar. Thank you for posting this recipe.

1 person found this review helpful

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From: Chef #294986

On Jan 3, 2008

My hats off to you chef shadows, a great tasting garlic and like you, I seldom use raw garlic now, thanks for sharing.

1 person found this review helpful

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From: French Tart

On Sep 3, 2007

I am a garlic lover and I am in heaven! I made these 5 days ago and I keep opening the jar for a daily sniff!!! I have tried one today and they are seriously divine in an ultimate garlic lover's kind of way! Okay - I have to wait 3 more weeks......I will be back with photos then, as my garlic is still too pale & shy for photo shoots - I want them to pick up the red wine vinegar colour first.....a smashing recipe, thanks Shadows! FT Added on the 3rd September 2007: The pickle was ready and calling to us.....so we liberated it one evening with some steak, salad and barbeque spuds! Amazing - hot but subtle - my daughter ate them from the jar, until she got a dried pepper! Great pickle, which I endorse 100%. Thanks CS! FT

7 people found this review helpful

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From: Perfectionist cook

On Nov 20, 2007

I made this ages ago as I love garlic and I liked the idea of pickled garlic. Well, it's very nice, quite sweet and the garlic flavour is quite subtle. I have a jar in the fridge which I use in recipes instead of fresh garlic to make the flavour more discreet. Also the outer papery lining slips off easily and the garlic doesn't leave such a pungent smell when you chop it. To be perfectly honest, I haven't used fresh garlic in my cooking since!

5 people found this review helpful

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