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Print this Recipe    Pickled Garlic 17

Persian Pickled Garlic

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

Combine the water, vinegar, salt, peppercorns, coriander seed and
ginger root in a sauce pan. Bring to a boll over high heat and
then simmer for 2 minutes. Remove from heat and allow to cool
slightly.

Place the garlic in a 1-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.

Yield: Three cups.

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