Torshi are pickled vegetables in brine that are popular in the Balkans, the Middle East as well as most Arab countries. Torshi seer is the garlic version.
Cuisine: Persian, Vegan, Vegetarian
Servings: 3 (1 cup) jars
10 heads garlic (not old and without any germ)
3 cups cider vinegar (or red or white wine vinegar, sweet or balsamic vinegar)
Coarse salt (about 1-½ tablespoon per 1-cup jar)
1 tablespoon cloves (or barberries)
Wash the jars thoroughly and rinse them in scalding water for about ten minutes. Let them dry.
Remove the husk from the garlic heads. Keep the thin skin on the garlic cloves. You may separate the cloves or not. Both are perfectly fine.
Place the garlic cloves in the jars and then cover them with the vinegar previously mixed with the coarse salt.
Place clove or barberry on top as desired.
Close the jars tightly.
Label each jar with the date of preparation.
Place the jars in a dark, cool and dry place for at least 1 year, and up to 20 years.
Once opened, torshi seer keeps very well in the refrigerator.
It is possible to use white vinegar. In this case, add one tablespoon of honey or brown sugar per jar.