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.

Torshi Seer is a Persian fermented garlic preserved over many years, allowing it to deepen in flavor and become a true delicacy.

Torshi Seer - Persian Fermented Garlic

distilled white vinegar

sugar

garlic cloves (do not used bruised cloves)

Fill the glass jar with unbruised, peeled garlic. Top it with enough white vinegar to cover it by ½-inch. Top with the sugar. Seal and shake to dissolve the sugar.

Make sure it seals. Add a layer of parchment and a sandwich-sized zipper bag to protect the metal lid from the vinegar if using a jar with a metal lid.*

Store in a cool, dark place for 6 years minimum, but it’s most delicious after 10 years. We usually start one jar per year, when we remember.

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Torshi Seer

Torshi Seer - Persian Fermented Gar...

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