IRANIAN SUGAR PICKLED GARLIC
Serve as an accompaniment, add to wraps and salads, add to a cheese platter or antipasto platter. I have made a few changes, basically combining several different recipes.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 2-3 pints
Number Of Ingredients 9
Steps:
- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- In a large saucepan over medium high heat, place the vinegar and white sugar. Place ground dry mustard and celery seed in the liquid mixture. Add salt and peppercorns. Bring to a boil. Boil 5 minutes. Stir in garlic and peppers. Continue boiling 5 minutes. Remove from heat.
- Place garlic and peppers in sterile container to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
- Note:.
- If you blanch the garlic you won't have to wait the whole three weeks.
Nutrition Facts : Calories 506.6, Fat 1, SaturatedFat 0.1, Sodium 616.7, Carbohydrate 111.8, Fiber 4.3, Sugar 72.1, Protein 8.2
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Manahil Rashid
[email protected]Great recipe! I love the sweet and sour flavor of the garlic. I've made it several times and it's always a crowd-pleaser.
Lulzim Kola
[email protected]This is one of my favorite recipes for pickled garlic. It's so easy to make and the results are always delicious. The garlic is always flavorful and keeps well in the refrigerator for weeks. I highly recommend trying this recipe!
Shakib Hassen
[email protected]I made this recipe last night and it was a hit! The garlic was perfectly pickled and had a wonderful sweet and tangy flavor. I especially liked the addition of the saffron, which gave the garlic a beautiful golden color.