Lara's Persian Pickled Garlic

Name: Lara's Persian Pickled Garlic
Total time: 10 min
Yield: Three cups
Cuisine: mediterranean, middle eastern
Ingredients: 1 1/3 cups water; 1 tablespoons white vinegar; 1 tablespoons kosher salt; 1 tablespoons black peppercorns; 2 tablespoons coriander seed; 1 1/3-inch piece of fresh ginger root, peeled; 3 cups peeled garlic cloves

By Molly O'Neill

Total Time: 10 minutes, plus refrigeration
Rating: 4(5)
Comments: Read comments

Featured in: Savoring Cyprus

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Ingredients

Yield:Three cups

1⅓cups water
1tablespoons white vinegar
1tablespoons kosher salt
1tablespoons black peppercorns
2tablespoons coriander seed
1⅓-inch piece of fresh ginger root, peeled
3cups peeled garlic cloves

Ingredient Substitution Guide

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Preparation

Step 1
Combine the water, vinegar, salt, peppercorns, coriander seed and ginger root in a sauce pan. Bring to a boil over high heat and then simmer for 2 minutes. Remove from heat and allow to cool slightly.
Step 2
Place the garlic in a one quart glass jar and pour the slightly cooled brine over it. Cool to room temperature and cover tightly. Refrigerate for 3 days for a mildly pickled garlic or for up to 10 days for an intensely flavored one. Serve as a condiment with rich meat or as a selection in an assortment of mezes.