California Farm Persian Pickled Garlic

Name: California Farm Persian Pickled Garlic
Total time: 3600 s
Yield: 2 people, one pint
Cuisine: American
Ingredients: 450 grams hardneck garlic; 2 cups 5% white vinegar; 3 Tbs olive oil; 2 Tbs tomato paste; 1 Tsp each flaked seasalt, red pepper, black peppercorns, black nigella sativa seeds or black Indian mustard seeds, coriander, oregano

Hobby Horseman @HobbyHorseman

California, United States

This recipe is from cookpad member Mahsa Aras. Thank you. I am always very careful when fermenting garlic because of botulism. She keeps her garlic refrigerated after pickling. I also sterilized the garlic in a water bath just to be sure. Hope that did not spoil the flavor.

Her garlic tastes really really good after two days, spicy and intense, you wont need much!

Hobby Horseman @HobbyHorseman

California, United States

Her garlic tastes really really good after two days, spicy and intense, you wont need much!

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Ingredients

40 minutes brine, 20 minutes waterbath

2 people, one pint

450 gramshardneck garlic
2 cups5% white vinegar
3 Tbsolive oil
2 Tbstomato paste
1 Tspeach flaked seasalt, red pepper, black peppercorns, black nigella sativa seeds or black Indian mustard seeds, coriander, oregano
Equipment: sauce pan with lid, pint mason jar with lid, deep pan for waterbath
Cost: garlic is farm free or $2 per pound at the farmers market

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Steps

40 minutes brine, 20 minutes waterbath

1

Soak garlic bulbs overnight in cold water, trim roots and tops, peels come off easily.
2

Bring presoaked garlic bulbs to boil in white vinegar, with oil, tomato paste, spices. Turn down to simmer 40 minutes. Taste.
3

Pour in pint mason jar with lid, immersed. Place in deep pan with waterbath, boil to sterilize 20 minutes, cool.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 19, 2025 22:29

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.