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Ingredients
  • 500g whole garlic
  • 125g sugar (1/2 cup or 10 tablespoons)
  • 1¾ cup red wine vinegar
  • 2  tablespoons salt
Directions
  • Wash garlic.
  • In a pot, boil some water and carefully drop in the garlic. Boil for 10 minutes.
  • Drain the garlic and leave aside to cool.
  • Separate the cloves and leave to dry on a kitchen towel.
  • Place sugar in a pot and caramelise it on a low heat.
  • Add salt, vinegar and bring to boil.
  • Place garlic in a jar and pour hot vinegar and sugar mixture on top.
  • Close the lid and leave a side for 1 month.
  • Is beast to serve this pickle with Ghymeh Polo, Estamboli Polo, Adds Polo and Dampokht.
  • Enjoy (nooshe jan).
Tips

If you want this pickle to be ready faster, you should skin the garlic first and also cook it longer.

Always record the date on the container.

 

 

 

 

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