Torshi Seer Garlic Pickle (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Whole garlic bulbs and extra cloves
02 -
Red wine vinegar
03 -
Balsamic vinegar
04 -
1 tbsp salt
→ Equipment
05 -
1 litre sterilised pickling jar
# Instructions:
01 -
Take whole garlic bulbs and slice the stalks off, exposing the tops of the cloves. Peel back the white skin of the garlic down to the thin pink layer covering the raw garlic cloves.
02 -
Add the garlic bulbs, whole if possible, to the sterilised jar. Break them down if they can't fit through the jar opening. Fill any gaps with separated cloves.
03 -
Once the jar is filled, add red wine vinegar to fill half, then top with balsamic vinegar. Push down the garlic cloves and add more if space allows. Add salt and close the jar securely. Tilt the jar gently up and down to mix the vinegar and salt.
04 -
Store the jar in a cool and dark place like a pantry for at least 1 year. Once opened, keep in the fridge.