Persian Sugar-Pickled Garlic

Chef Shadows's Note:

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

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 10

• 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.

Reviews

[Chef #294986]

My hats off to you chef shadows, a great tasting garlic and like you, I seldom use raw garlic now, thanks for sharing.

[Perfectionist cook]

I made this ages ago as I love garlic and I liked the idea of pickled garlic. Well, it's very nice, quite sweet and the garlic flavour is quite subtle. I have a jar in the fridge which I use in recipes instead of fresh garlic to make the flavour more discreet. Also the outer papery lining slips off easily and the garlic doesn't leave such a pungent smell when you chop it. To be perfectly honest, I haven't used fresh garlic in my cooking since!

[French Tart]

I am a garlic lover and I am in heaven! I made these 5 days ago and I keep opening the jar for a daily sniff!!! I have tried one today and they are seriously divine in an ultimate garlic lover's kind of way! Okay - I have to wait 3 more weeks......I will be back with photos then, as my garlic is still too pale & shy for photo shoots - I want them to pick up the red wine vinegar colour first.....a smashing recipe, thanks Shadows! FT:-) Added on the 3rd September 2007: The pickle was ready and calling to us.....so we liberated it one evening with some steak, salad and barbeque spuds! Amazing - hot but subtle - my daughter ate them from the jar, until she got a dried pepper! Great pickle, which I endorse 100%. Thanks CS! FT:-)