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Torshi Seer Garlic

Featured in Appetizers & Snacks.

Traditional Torshi Seer is a tangy, mellow Persian-style garlic pickle. Start by sterilizing a jar, then fill it with whole garlic and cloves. Pour in equal parts of balsamic and red wine vinegar, season lightly with salt, and seal the jar. Let it age in a dark, cool spot for a year so the flavors blend perfectly. Enjoy it as a zingy side with meals or appetizers. Refrigerate the jar after unsealing to keep it fresh.

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Updated on Sat, 07 Jun 2025 03:01:38 GMT
Two jars filled with pickled garlic. Pin it
Two jars filled with pickled garlic. | tasteofmoms.com

This Persian garlic pickle transforms basic items into an amazing delicacy that improves with age. As time passes, the flavors get richer, making it a must-have side for many classic dishes.

I found this while exploring Persian cooking and have kept a jar constantly fermenting in my cupboard for five years now. Waiting for it to develop is half the fun.

What You'll Need

  • Whole garlic bulbs: Pack your jar completely to get the most flavor
  • Red wine vinegar: Gives the tartness needed to counter the strong garlic taste
  • Balsamic vinegar: Brings richness and gentle sweetness that softens over time
  • Salt: Keeps everything fresh and boosts the natural garlic taste
  • Sterilized pickling jar: Makes sure your torshi stays good during its long fermentation

How To Make It

A bowl of garlic cloves. Pin it
A bowl of garlic cloves. | tasteofmoms.com
Get Your Garlic Ready:
Don't rush this part. Cut off the tops of each garlic bulb to show the cloves inside. Gently remove just the outer white skin but keep the thin pink layer around each clove. This method protects the cloves but lets the vinegar soak in.
Pack Your Jar:
Stuff your clean jar with as many whole garlic bulbs as you can fit. If some are too big for the opening, break them into smaller chunks. Use single cloves to fill any spaces between bulbs. The fuller your jar, the tastier your pickle will be.
Mix In Salt And Vinegar:
Fill half the jar with red wine vinegar, then top it off with balsamic vinegar. Push down on the garlic gently to let air bubbles escape and make room for more cloves if possible. Add more balsamic if needed. Put in your tablespoon of salt and seal the jar tightly. Tip the jar around a bit to help the salt mix into the vinegar.
Wait For The Magic:
Store your jar somewhere cool and dark where nobody will disturb it for at least a year. You'll need lots of patience, but it's totally worth it. Once opened, keep it in the fridge to stay fresh and stop over-fermenting.

My grandma saved her torshi seer only for important events, bringing it out during Nowruz celebrations when family members would try to grab the darkest, oldest cloves. The deep purple color shows it's got the best flavor.

Its Place In Culture

Torshi Seer holds a special spot in Persian food, often eaten with heavy meat dishes to help digestion. In Farsi, "torshi" means "sour," but this pickle creates a perfect mix of sour, sweet, and savory that goes with almost any rich food. In the old days, families would make big batches during harvest time to enjoy all year, with some homes keeping ongoing batches for many years.

Ways To Enjoy It

These pickled garlic cloves taste amazing with kebabs, rice dishes like chelow, or thick stews. Try smashing a clove into yogurt for a quick dip, or chop it up and mix into butter for an awesome spread on bread. Many Persian families just put a small bowl of these pickles on the table during meals, kind of like how Mediterranean folks might serve olives.

Common Issues

If your garlic turns bluish during pickling, don't worry. This happens because of a safe chemical reaction between stuff in the garlic and the acid in vinegar. It's still completely fine to eat. If you see any mold growing on top, sadly your batch got contaminated and you should throw it out. Always use super clean, properly sterilized jars to avoid this problem.

A bowl of garlic cloves. Pin it
A bowl of garlic cloves. | tasteofmoms.com

The wait needed to make this pickle is totally worth it, giving you a tasty, flexible addition that makes every bite better.

Frequently Asked Questions

→ How long should Torshi Seer sit to pickle?

It takes at least a year in a cool and dark space for Torshi Seer to reach its rich flavor profile.

→ Are other kinds of vinegar okay to use?

While red wine and balsamic are traditional, you’re free to try others to create a unique taste.

→ Where should I store it after opening?

After opening, keep Torshi Seer in the fridge to stay fresh and prevent spoilage.

→ What can I serve Torshi Seer with?

It’s a great match with Persian meals, grilled dishes, appetizers, or as a tangy sidekick to everyday food.

→ Do I need to completely peel the garlic?

Nope! Keep the thin pink skin on for extra flavor and a rustic look.

Torshi Seer Garlic

Tangy Persian pickled garlic steeped in vinegar for bold flavor.

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes
By: Ashley


Difficulty: Easy

Cuisine: Iranian, Persian

Yield: One 1 litre jar of pickled garlic

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Essential Components

01 Balsamic vinegar
02 Red wine vinegar
03 Whole heads of garlic and extra pieces
04 1 tablespoon of salt

→ Tools Needed

05 Pickling jar, sterilised, 1 litre size

Instructions

Step 01

Cut off the tops of garlic bulbs to expose the cloves underneath. Remove the outer layers of white skin but keep the delicate pink layer covering the cloves intact.

Step 02

Carefully place the garlic bulbs into the prepared jar, keeping them whole if they fit. If not, separate the cloves and use them to fill empty spaces.

Step 03

Pour in red wine vinegar until the jar is halfway filled. Add balsamic vinegar to top it up. Gently press the garlic down and add more cloves if there's still room. Sprinkle in the salt and seal the jar tightly. Softly turn the jar upside down and back upright to combine the salt and vinegar.

Step 04

Keep the jar stored somewhere dark and cool—like in your pantry—for at least a year. After opening, refrigerate to maintain freshness.

Tools You'll Need

  • Sterilised jar (1 litre size)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes garlic, which might cause issues for anyone sensitive to it.