* Exported from MasterCook *
Persian Pickled Garlic
Recipe By :Edible Gifts by Claire Clifton and Martina Nicolls
Serving Size : 0 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads Garlic cloves -- - peeled or unpeeled, as you prefer*
1 tablespoon Sea salt
1 tablespoon Whole coriander seeds -- lightly bruised
12 Peppercorns
2 Dried chilli peppers -- or 3
1 pinch green herbs -- (or sprig) tarragon, thyme or marjoram
Cider vinegar -- or wine vinegar, as needed, to cover
Place all of the dry ingredients in a jar, then cover completely with the vinegar.
The authors mention that this is "a nice addition to a robust plate of mixed hors d'oeuvre or with other pickles and cold cuts, or served with salted nuts, cheese and strong drink--provided the food to follow os powerful enough to stand up to the pungent taste of garlic." They also say that the woman from whom they got this recipe notes that the batch of pickled garlic will be fine after 2 weeks, but that in her family part of each batch is laid down for future use.
*These amounts will do for any amount up to 2 lbs garlic.
ChupaNote: I prefer Japanese rice vinegar. Its not as sharp a taste. I also add an amount of sugar to equal the salt.
Cuisine:
"Persian"
Source:
"Astray dot com"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 jar"
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Per Serving (excluding unknown items): 121 Calories; 4g Fat (23.1% calories from fat); 5g Protein; 23g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 5658mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 900415 0 0 27170 0
