Torshi Seer Garlic (Print Version)
# 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:
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.
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.
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.
04 -
Keep the jar stored somewhere dark and cool—like in your pantry—for at least a year. After opening, refrigerate to maintain freshness.