Lara's Persian Pickled Garlic


  • 1 ⅓ cups water
  • 1 tablespoons white vinegar
  • 1 tablespoons kosher salt
  • 1 tablespoons black peppercorns
  • 2 tablespoons coriander seed
  • 1 1/3-inch piece of fresh ginger root, peeled
  • 3 cups peeled garlic cloves
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      334 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 73 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 14 grams protein; 2020 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Three cups


  1. Combine the water, vinegar, salt, peppercorns, coriander seed and ginger root in a sauce pan. Bring to a boil over high heat and then simmer for 2 minutes. Remove from heat and allow to cool slightly.
  2. Place the garlic in a one quart glass jar and pour the slightly cooled brine over it. Cool to room temperature and cover tightly. Refrigerate for 3 days for a mildly pickled garlic or for up to 10 days for an intensely flavored one. Serve as a condiment with rich meat or as a selection in an assortment of mezes.

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