torshi seer

Torshi are pickled vegetables in brine that are popular in the Balkans, the Middle East as well as most Arab countries. Torshi seer is the garlic version.

Torshi Seer

garlic

cider vinegar ((or red

salt ((about 1½ tablespoon per 1-cup jar))

cloves ((or barberries))

Glass jars

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

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.

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

Place clove or barberry on top as desired.

Close the jars tightly.

Label each jar with the date of preparation.

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

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

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Torshi Seer

The most viewed torshi seer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine