Persian Pickled Garlic

Pickled garlic in vinegar and salt from the original Iraqi cuisine from Persian garlic

  • AppetizersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4-5 daysTotal Time


Dry Persian garlic, 1/2 kg
5% vinegar, 500 ml
Water, as needed
Amba powder (pickling curry), 2 flat tablespoons
Salt, 1½ flat tablespoon
to taste
Dry hot red peppers, 4-5 units


1. Soak the dry Persian garlic in water for about a day, and occasionally change the water (it is recommended to change at least twice).
2. Put the garlic (which swells slightly after soaking) in a large jar, add the rest of the ingredients and shake the jar well.
3. Set aside for 3-4 days. You can lightly shake the jar occasionally.
4. Bon appetite (:

Total time: 4-5 days

Equipment: Jar.

The nutritional value does not include the dried Persian garlic and the dried hot red peppers. The ratio of vinegar to water is about 1: 2.

Nutritional Values Serving/Unit 100 Grams
Calories 114 cal 15 cal
Proteins 2 g 0 g
Carbohydrates 7 g 1 g
Fat 2 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Persian Pickled Garlic
Homemade pickled Persian garlic