Persian Sugar-pickled Garliccondiments, persian, pickles, relish, side dish 4 each heads garlic 2 cup red wine vinegar 2 cup water 1 cup sugar 6 each whole cloves 2 tablespoon black peppercorns 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 moderate 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. "Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen Mintzias |
