Persian Sugar-Pickled Garlic |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows Ingredients:
4 heads garlic |
2 small dried hot peppers (i use thai peppers) |
1 cup sugar |
2 cups red wine vinegar |
2 cups water |
8 whole cloves (the spice) |
2 tablespoons black peppercorns |
Directions:
1. Separate garlic cloves, but do not peel.
2. Place all ingredients in a large heavy-bottom saucepan.
3. Bring to a boil; cook for 10 minutes, stirring from time to time.
4. Reduce heat to medium and cook 5 minutes.
5. Cool to room temperature.
6. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
7. Tightly seal.
8. Refrigerate at least 1 month before serving.
9. The garlic improves with age for as long as 15 years.
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