Persian Sugar-Pickled Garlic

Total Time
Prep 10 mins
Cook 25 mins

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


  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.
Most Helpful

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

bmgale January 03, 2008

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!

Perfectionist cook November 20, 2007

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 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:-)

French Tart September 03, 2007