Every autumn, when the air turns crisp and markets overflow with colorful fruits and vegetables, many families in Iran begin their pickling season. Pickling is more than just a way to preserve food—it is a tradition, a ritual, and a burst of flavor carried through the winter months.
In Persian, the word torshi means “sour.” When you add the word sir (garlic), you get Sir Torshi—Persian Pickled Garlic, one of the most beloved pickles in Iran. Imagine sweet cloves of garlic slowly transforming into deep, tangy, caramel-colored bites after resting in vinegar for months or even years. A spoonful can turn a simple meal into something special.
Watch my preparation video on Instagram
TORSHI VARIETIES IN IRAN
Torshi isn’t just food. It’s a memory of autumn afternoons in the kitchen, jars lined up on shelves, and the anticipation of opening them when the days grow colder. Each spoonful carries the taste of family traditions and the warmth of sharing meals together. But torshi isn’t just about garlic. The variety is endless, and every household has its own recipe. You’ll find:
Khiar Shoor (pickled cucumbers), the classic, crisp bite we all love.
Zeytoon parvardeh (marinated olives), mixed with pomegranate paste and walnuts.
Piaz torshi (pickled onions) with their sharp, tangy kick.
Torshi Torobche – Quick Pickled Radishes ترشی تربچه
Bademjan torshi (pickled eggplants), silky and spiced.
Gol kalam torshi (pickled cauliflower), crunchy and colorful.
Havij torshi (pickled carrots), bright and slightly sweet.
Kadu tanbal (pickled pumpkin), sweet and sour, perfect as a treat.
Piccalilli – English Mustard Pickle (not Persian but so tasty)
Rhubarb and Date Chutney
And then there are the mixed treasures. Torshi Liteh blends eggplants, carrots, celery, and fragrant herbs into a savory spread. Torshi Makhloot combines a rainbow of vegetables, chopped small and bursting with flavor in every bite.
COOK GARLIC BEFORE PICKLING
Fresh young garlic has just arrived at the market, and it’s the perfect time to prepare Sir Torshi, the classic Persian pickled garlic. This recipe is simple, full of flavor, and—if you have the patience—rewarding beyond measure. I prefer to use whole garlic bulbs for pickling, but you can also pickle the cloves one by one. Start by choosing about ten fresh, beautiful bulbs. Make sure they are firm and without any rotten cloves, as older garlic won’t taste as good. Let them dry for a couple of days.
PREPARING THE GARLIC
The process is quick and easy. Gently peel away the outer papery skin, but keep the thin skin around each clove intact. Bring white wine or balsamic vinegar and a little salt to a boil, then add the garlic cloves. Let them simmer for about 10 minutes before setting them aside to cool.
Once cooled, season the garlic with a touch of honey, dried barberries, and thyme. This step adds sweetness, tartness, and herbal notes, giving the garlic a wonderfully complex flavor. Cooking softens the cloves and helps them age more quickly, so your pickles will be ready to enjoy sooner.
JADE GARLIC
Don’t be surprised if your garlic turns a Jade green color after a few weeks while fermenting. This natural reaction is called jade or Laba garlic and is completely safe. Over time, the color fades to a warm beige-brown. Now comes the hardest part: waiting. While you can start tasting your Sir Torshi after six months, the real magic happens after a year. By two to three years, the garlic turns sweet, aromatic, and almost buttery. The sharp bite of fresh garlic disappears, leaving behind a soft, melt-in-your-mouth delicacy.
A Delicious Investment in Time – Pickling garlic is an act of patience and love. Line up several jars in your cellar, and let time work its wonders. Each jar will reward you with cloves that are easy to peel, sweet on the tongue, and a true jewel of Persian cuisine.
THE OLDER, THE MORE DELICATE
The longer garlic rests, the darker it becomes. My maman pickled several jars of garlic about 20 years ago. She accidentally forgot one jar in the cellar, and discovered it years later during a big clean-up. By then, the garlic had turned almost black—and what a treasure it was! Over all those years, the cloves had secretly transformed into a true delicacy. The taste was pleasantly sweet, soft, and so tender that you could spread it on bread like a paste. Check my picture of the 20 years pickled garlic above.
And here’s my tip: when you finish the garlic, don’t throw away the brine! In Iran, we always reuse the old brine to start a new jar of garlic. The older your brine, the faster the fermentation, and with each new batch, the flavor becomes richer and more aromatic.
PICKLED GARLIC AS A SIDE DISH
In Iran, we serve Sir Torshi with almost every meal. It’s the perfect companion for Valak Polo ba Mahi – Wild Garlic Rice with Marinated Salmon ), alongside a hearty Khoresht-e Beh Aloo – Quince, Prune and Beef Stew (stew), or with juicy Kabab Koobideh – Grilled Minced Meat Kabab کباک کوبیده. Pickled garlic also tastes wonderful in salad dressings, adding a gentle tang. I often use it to enhance dishes like Baghali Gatogh, the northern Persian specialty made with broad beans, dill, and eggs.
Sir Torshi also makes a thoughtful homemade gift. Fill the pickled garlic into beautiful jars*, tie a ribbon around them, and you’ll have a delicious present straight from your kitchen.
HEALTH BENEFITS OF GARLIC
But beyond flavor, pickled garlic has long been valued for its health benefits in Persian households. During the cold months, we eat it to strengthen the immune system. It’s full of vitamins, minerals, and probiotics that keep the gut healthy. My grandmother, who struggled with high blood pressure, swore by pickled garlic and trusted it to help regulate her blood pressure. So whether you enjoy it as a side dish, a secret ingredient, or a home remedy, Sir Torshi is always a good idea to keep on hand.
7 REASONS TO EAT PICKLED GARLIC
Pickled garlic isn’t just delicious—it’s a powerhouse of health benefits. Here are seven reasons why you should add it to your diet:
- Packed with Vitamins
Garlic contains vitamins A, B1, B6, and C. Vitamin A keeps your mucous membranes healthy and moist, supports digestion, protects your eyes, and plays a key role in reproduction. It also keeps your skin, lungs, and bladder in good shape. - Full of Essential Minerals
Garlic is rich in potassium and selenium. Potassium helps regulate fluid balance, supports regular heartbeats, manages blood pressure, and keeps muscles and nerve signals functioning properly. - Allicin – Nature’s Antibiotic
The active compound allicin fights free radicals, has antimicrobial and antibacterial effects, and acts as a natural antibiotic. - Supports a Healthy Gut and Immunity
Garlic helps maintain a healthy gut flora and strengthens your immune system, keeping you resilient during cold winter months. - Protects Heart, Blood, and Vessels
Garlic improves blood flow, acts as a natural blood thinner, helps prevent clots, dilates blood vessels, lowers blood pressure, and even reduces cholesterol. - Cancer-Fighting Properties
Research shows that garlic can help protect against certain types of cancer. - Supports Liver Health
Garlic aids your liver in detoxifying your body and helps keep this vital organ functioning optimally.
In short, pickled garlic is more than a tasty addition to your meals—it’s a natural remedy and a nutritional boost you can enjoy every day.
INGREDIENTS FOR SIR TORSHI – PERSIAN PICKLED GALIC
4 tbsp dried barberries*
10 fresh garlic bulbs, leave to dry for a few days
500 ml white wine* or Balsamic vinegar*
2 tbsp salt
3 tbsp honey*
2 sprigs fresh thyme
HOW TO MAKE SIR TORSHI – PERSIAN PICKLED GARLIC
Check the barberries carefully for stones or stems, then soak them in lukewarm water for about 20 minutes.
Peel the garlic bulbs, leaving only the thin, last layer of skin, and cook them for 10 minutes in white wine or balsamic vinegar with salt. Then let them cool. This is the tricky part, as the whole kitchen will smell strongly of vinegar – so it’s best to open all the windows!
Fill the sterilized jars with the garlic bulbs.
Drain the barberries well, add them to the pot together with the honey, and mix everything thoroughly.
Pour the mixture over the garlic bulbs in the jars, and if needed, top up with a little cold vinegar.
Add a sprig of thyme.
To prevent the lid from rusting, cover the top of the jar* with cling film before screwing on the lid. Alternatively, you can use jars with a swing-top (clip-top) closure to avoid rusting.
Date your jar and check it occasionally. Sometimes you’ll need to unscrew the lid briefly to release built-up gas or add a little more vinegar if needed.
Patience is key – Let the garlic pickle for at least 6 months up to a year. The longer it sits, the softer, sweeter, and more aromatic it becomes.
Befarmayid
Susan
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Sir Torshi – Persian Pickled Garlic
Sir Torshi - Persian Pickled Garlic is one of the most beloved pickles in Iran. The longer it sits, the softer, and sweeter it becomes.
Ingredients
INGREDIENTS FOR SIR TORSHI – PERSIAN PICKLED GALIC
- 4 tbsp dried barberries
- 10 fresh garlic bulbs leave to dry for a few days
- 500 ml white wine or balsamic vinegar
- 2 tbsp salt
- 3 tbsp honey
- 2 sprigs thyme fresh
Instructions
HOW TO MAKE SIR TORSHI – PERSIAN PICKLED GARLIC
-
Check the barberries carefully for stones or stems, then soak them in lukewarm water for about 20 minutes.
-
Peel the garlic bulbs, leaving only the thin, last layer of skin, and cook them for 10 minutes in white wine or balsamic vinegar with salt. Then let them cool. This is the tricky part, as the whole kitchen will smell strongly of vinegar – so it’s best to open all the windows!
-
Fill the sterilized jars with the garlic bulbs.
-
Drain the barberries well, add them to the pot together with the honey, and mix everything thoroughly.
-
Pour the mixture over the garlic bulbs in the jars, and if needed, top up with a little cold vinegar.
-
Add a sprig of thyme.
-
To prevent the lid from rusting, cover the top of the jar with cling film before screwing on the lid. Alternatively, you can use jars with a swing-top (clip-top) closure to avoid rusting.
-
Date your jar and check it occasionally.
-
Sometimes you’ll need to unscrew the lid briefly to release built-up gas or add a little more vinegar if needed.
Recipe Notes
Patience is key – Let the garlic pickle for at least 6 months up to a year. The longer it sits, the softer, sweeter, and more aromatic it becomes.
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Tried out this recipe yet? Drop a comment below and let me know! Don’t forget to tag your pic on Instagram with @labsalliebe and use #labsalliebe. I won’t miss it and will leave you some love in the comments too. Can’t wait to see what you create!