Torshi Seer
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft.
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Cooking tools:
- Mason jar
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 4 heads garlic
- 1 cup balsamic vinegar
- 1 cup red wine vinegar
- 1⁄3 cup dried barberries
- 2 tbsp. honey
- 2 tsp. salt
- 2 sprigs thyme
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