Torshi Seer

Name: Torshi Seer
Prep time: 15 min
Ingredients: 10 heads garlic ((not old and without any germ)); 3 cups cider vinegar ((or red or white wine vinegar, sweet or balsamic vinegar)); Coarse salt ((about 1½ tablespoon per 1-cup jar)); 1 tablespoon cloves ((or barberries)); Glass jars

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Prep Time: 15 minutes

Servings: 3

Cost: $4.10 /serving

Author : Vera Abitbol

persian recipe torshi seer

Ingredients

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10 heads garlic ((not old and without any germ))3 cups cider vinegar ((or red or white wine vinegar, sweet or balsamic vinegar))Coarse salt ((about 1½ tablespoon per 1-cup jar))1 tablespoon cloves ((or barberries))Glass jars

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Instructions

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Step 1

Wash the jars thoroughly and rinse them in scalding water for about ten minutes. Let them dry.

Step 2

Remove the husk from the garlic heads. Keep the thin skin on the garlic cloves. You may separate the cloves or not. Both are perfectly fine.

Step 3

Place the garlic cloves in the jars and then cover them with the vinegar previously mixed with the coarse salt.

Step 4

Place clove or barberry on top as desired.

Step 5

Close the jars tightly.

Step 6

Label each jar with the date of preparation.

Step 7

Place the jars in a dark, cool and dry place for at least 1 year, and up to 20 years.

Step 8

Once opened, torshi seer keeps very well in the refrigerator.

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