Persian Sugar-pickled Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Herb/spice, Relishes | 1 | Servings | ||
INGREDIENTS
| 4 | Heads garlic | |
| 2 | c | Red wine vinegar |
| 2 | c | Water |
| 1 | c | Sugar |
| 6 | Whole cloves, the spice | |
| 2 | T | Black peppercorns |
INSTRUCTIONS
Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years. From: "Garlic" by Janet Hazen (Chronicle Books Posted to MealMaster Recipes List, Digest #153 Date: Fri, 31 May 1996 00:42:00 -0500 (CDT) From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 59.2mg
Potassium: 424mg
Carbohydrates: 213.9g
Fiber: 3.7g
Sugar: 199.8g
Protein: 2.4g