Sir torshi
سیرترشیGarlic pickled in vinegar and left to age
- Serves
- 20
- Preparation
- 40 min
- Course
- Sides and pickles
- For
- Everyday
- Diet
- Vegan, Gluten-free
Sir torshi is whole garlic preserved in vinegar and left, often for years, until the cloves soften, lose their sharpness and turn brown or almost black. Aged sir torshi is prized, and a jar several years old is something families are proud of.
A clove or two is eaten alongside rice, stews and kababs. This recipe needs only patience; it can be eaten after a few months, but it improves for much longer.
Ingredients
Serves 20
Method
Tips from the kitchen
- Garlic sometimes turns blue or green in vinegar early on; this is a harmless reaction and fades as it ages.
- Some cooks pour off the first vinegar after a week or two and replace it with fresh, believing it gives a cleaner result.
- Always keep garlic preserved in vinegar, never in oil at room temperature, which is unsafe.
