Persian Sugar-Pickled Garlic
Yield
8 cupsPrep
5 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | heads |
garlic
|
*
|
| 2 | cups |
red wine vinegar
|
|
| 2 | cups |
water
|
|
| 1 | cup |
sugar
|
|
| 6 | each |
cloves
|
*
|
| 2 | tablespoons |
black peppercorns
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | heads |
garlic
|
*
|
| 473 | ml |
red wine vinegar
|
|
| 473 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 6 | each |
cloves
|
*
|
| 3E+1 | ml |
black peppercorns
|
|
Directions
Separate garlic cloves, but do not peel.
Place all ingredients in a large heavy-bottom saucepan.
Bring to a boil; cook for 10 minutes, stirring from time to time.
Reduce heat to moderate and cook 5 minutes.
Cool to room temperature.
Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
Tightly seal. Refrigerate at least 1 month before serving.
