Garlic and Sun-Dried Tomato Pickle - Persian Torshe-e sir - 3g Carbs, Trace Fiber
Recipe By:
Serving Size 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 5%) - Veggie
1 head garlic -- separated into cloves
1 dry-packed sun-dried tomatoes -- (or 2) torn
1/2 teaspoon organic cane sugar
1 tablespoon honey
1/2 teaspoon kosher salt
Red wine vinegar -- to cover
Prepare a bowl of ice water and bring a small saucepan of water to a boil. Drop the garlic into the boiling water and boil for 2 minutes, then drain and immediately immerse in the ice water. When cool, pull off the skins. Slice off any brown or broken spots, and place the garlic in a clean glass pint jar. Add the sun-dried tomatoes to the garlic, followed by the sugar, honey, and kosher salt. Add vinegar to cover, seal, and shake to dissolve the sugar, honey, and salt. Label the jar with the date and store it in the refrigerator.
The pickles are tasty within a few days but will be really flavorful in 2 weeks. When serving, remove portions with a clean spoon. The pickles will last for about 6 months in the refrigerator and acquire a more intense flavor with time.
Makes 1 cup (8 two-tablespoon servings)
Author Note: Pickled garlic is an Iranian delicacy. Aged as long as five, ten, even twenty-five years, the longer the garlic is pickled, the more precious it is. The samples I've tasted are pickled simply in red wine vinegar, but this bright, crisp condiment benefits from the addition of sun-dried tomatoes and a splash of sweet honey. Multiply this recipe as many times as you like. Use 1/2 teaspoon each of salt and sugar for every cup of vinegar that's used. For the best results, use young, fresh, unblemished garlic.
Cuisine: "MidEastern"
Source: "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 10 Calories; trace Fat (0.7%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 123mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Recipe By:
Serving Size 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 5%) - Veggie
1 head garlic -- separated into cloves
1 dry-packed sun-dried tomatoes -- (or 2) torn
1/2 teaspoon organic cane sugar
1 tablespoon honey
1/2 teaspoon kosher salt
Red wine vinegar -- to cover
Prepare a bowl of ice water and bring a small saucepan of water to a boil. Drop the garlic into the boiling water and boil for 2 minutes, then drain and immediately immerse in the ice water. When cool, pull off the skins. Slice off any brown or broken spots, and place the garlic in a clean glass pint jar. Add the sun-dried tomatoes to the garlic, followed by the sugar, honey, and kosher salt. Add vinegar to cover, seal, and shake to dissolve the sugar, honey, and salt. Label the jar with the date and store it in the refrigerator.
The pickles are tasty within a few days but will be really flavorful in 2 weeks. When serving, remove portions with a clean spoon. The pickles will last for about 6 months in the refrigerator and acquire a more intense flavor with time.
Makes 1 cup (8 two-tablespoon servings)
Author Note: Pickled garlic is an Iranian delicacy. Aged as long as five, ten, even twenty-five years, the longer the garlic is pickled, the more precious it is. The samples I've tasted are pickled simply in red wine vinegar, but this bright, crisp condiment benefits from the addition of sun-dried tomatoes and a splash of sweet honey. Multiply this recipe as many times as you like. Use 1/2 teaspoon each of salt and sugar for every cup of vinegar that's used. For the best results, use young, fresh, unblemished garlic.
Cuisine: "MidEastern"
Source: "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 10 Calories; trace Fat (0.7%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 123mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
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