• Wash and clean garlic.
• Peel off the first layer of skin.
• Fill the jar with garlic.
• Add salt and sugar.
• Now fill the jar with vinegar.
• Close the lid and shake the jar to dissolve the sugar and salt.
• Depending on the garlic type, you need around 6 months for the seer torshi to be ready. Therefore it's best to make this pickle in large quantities.
• During this time, check the pickles a few times and add more vinegar as the garlic will absorb some of the vinegar.
• You need to taste for salt as well, as you may need to add more.
• Now enjoy (nooshe jan).

If you use garlic cloves your pickles will be ready sooner.

there is another recpie in site, to make this pickel faster(seer torshi forry)