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

Ingredients

Dry Persian garlic, 1/2 kg
sliced
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

Preparation

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.

Pickling Vegan Pickles Vegan Iraqi Recipes Garlic With Vinegar With Curry Powder Salty Vegan Recipes Spicy Vegan Recipes Hot Red Pepper Sour Vegan Recipes Recalls The Past Traditional Vegan Food
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.
Rachel Zoref (Rochale) Recipe by Rachel Zoref (Rochale)
Persian Pickled Garlic
Homemade pickled Persian garlic