Persian Pickled Garlic
Ingredients
- 1 1/3 cup water
- 1 tablespoon white vinegar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seed
- 1 1/2-inch piece of fresh ginger root, peeled
- 3 cups peeled garlic cloves
Instructions
Combine the water, vinegar, salt, peppercorns, coriander seed and ginger root in a sauce pan. Bring to a boll over high heat and then simmer for 2 minutes. Remove from heat and allow to cool slightly. Place the garlic in a 1-quart glass jar and pour the slightly cooled brine over it. Cool to room temperature and cover tightly. Refrigerate for 3 days for a mildly pickled garlic or for up to 10 days for an intensely flavored one. Serve as a condiment with rich meat or as a selection in an assortment of mezes. Yield: Three cups.
