Persian Sugar-Pickled Garlic Recipe


Ingredients

4 heads garlic
2 cup red wine vinegar
2 cup water
1 cup sugar
6 whole cloves (the spice)
2 tbsp black peppercorns


Directions

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). Typed for you by
Karen Mintzias


Servings: 1 servings

 

 

Persian Sugar-Pickled Garlic Recipe brought to you by Recipe Ideas


Categories: Vegetable


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During the time of the Romans a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times made use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and asafoetida.

Over the next few hundred years, the powerful and rich houses competed to offer the most exotic banquets, and because of this the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers.

The arrival of TV gave us TV cookery programs and the accompanying recipe books.

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