Persian Sugar-Pickled Garlic

"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"
photo by Marcine F. photo by Marcine F.
photo by Marcine F.
photo by Marcine F. photo by Marcine F.
photo by French Tart photo by French Tart
photo by Sharon123 photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:




  • 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 medium 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.
  • The garlic improves with age for as long as 15 years.

Questions & Replies

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  1. bmgale
    My hats off to you chef shadows, a great tasting garlic and like you, I seldom use raw garlic now, thanks for sharing.
  2. joanna_giselle
    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!
  3. 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 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:-)
  4. Sharon123
    Well, I made the recipe this morning and tasted it this evening. Delicious! I don't think I can wait a month to use them. Yummy right out of the jar. Thanks Chef Shadows!
  5. Chef GreanEyes
    just made this yesterday! added an extra head of garlic. liquid tastes VERY good so far! cant wait to actualy try them in a month! am thinking i will halv the sugar and double the hot peppers (i had what the package called "dried japones" and to me they are similar to thai peppers... my mouth burned when i ate one plain. :D thanks Chef Shadows for posting!! update 2-3-2012: different pickled garlic and wonderful all at the same time. will peel garlic cloves, though, with the next batch i make.


<p>Run away, as far and as fast as you can!</p> <p>I am a historical reenactor and cooking nut! <br />( My current photo is an oil painting of me by artist : David Jones. ). <br /><br />I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. <br />My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook.</p> <p>WARNING: Some of My recipes were altered when they were transfered from RecipeZaar to . If&nbsp;any of my recipes seems wrong,&nbsp;they are! Please contact me if you have any questions on my recipes accuracy.&nbsp; Shadows</p> <p>AS OF 01/14/2010 I WILL NO LONGER BE SUBMITTING MY RECIPES OR PHOTOS TO ZAAR! ( I will still post recipes of interest )<br />THIS IS DUE TO THE RECENT ANNOUNCEMENT THAT PREMIUM MEMBERSHIP TO BLOCK ADS WILL NO LONGER BE AVAILABLE!</p> <p><br />You have probibly seen some of my recipes elsewhere on the web, some posted under a different name. <br /><br />I also run a cooking forum on an online celtic radio station. <br /><br />Please try and review my recipes... I can take constructive and subjective reviews... negetive comments help improve...after all that is what this is all about! <br />If you make one of my recipes and have a camera please take a photo and post it! <br /><br />Beasts feed; man eats; only the man of intellect knows how to eat well. - Shadows <br /><br />If you can't pronounce it , don't eat it - Shadows <br /><br />Without food we are nothing, without history we are lost. - Shadows <br /><br />Throw a rock into a pack of dogs and the one hit yelps the loudest! - Raincrow<br /> <object width=480 height=360 data= type=application/x-shockwave-flash> <param name=data value= /> <param name=src value= /> <param name=wmode value=transparent /> </object> <a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a> <br /><br /><br /><br />My rating system: <br /><br /><br />Please do not feel slighted if I do not give out 5 stars for everything. Everyone has different taste preferences. <br /><br />5 Stars: ***** <br />Out of this world,something that tickled our taste buds, new recipe or change to an old recipe that is outstanding to us. Keeper! <br /><br />4 Stars: **** <br />Very good, will use again often, we liked it, had this one but not exactly the same. Keeper! <br /><br />3 Stars: *** <br />Nice, some of us liked it, will use again,needed some changes for our tastes. Keeper! <br /><br />2 Stars: ** <br />OK but won't probibliy make again anytime soon. Needs lots more work to meet our tastes. <br /><br />1 Star: * <br />Won't try again. Not what we like. Directions were confusing and outcome was poor. Not A Keeper! <br /><br />0 Stars: <br />I will comment on some recipes without rating. <br /><br /><br /><br />Thank you's for reviews I post are not required and I thank everyone without Zmail for their reviews of my recipes in advance. <br /><br />I have participated in: <br /><br /><br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= alt= /><img src= alt= /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><br /><img src= alt=Paprika Sept 2008 width=240 height=144 /> <br /><br /><img src= border=0 alt=Photobucket /> <img src= alt= /> <br /><br /><img src= alt= />&nbsp;<br />[url]<a href=></a>[/url]<br /><br /><br /><br /><br />My pet peeves: The I haven't tried this yet statement! Try it for the gods sake and then post it! I don't want to be your research lab. Then the posts from the scripps web sites we all know where they are if we want to try them...</p>
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