HOW TO MAKE SIR TORSHI – PERSIAN PICKLED GARLIC

1. Check the barberries carefully for stones or stems, then soak them in lukewarm water for about 20 minutes.

2. 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!

3. Fill the sterilized jars with the garlic bulbs.

4. Drain the barberries well, add them to the pot together with the honey, and mix everything thoroughly.

5. Pour the mixture over the garlic bulbs in the jars, and if needed, top up with a little cold vinegar.

6. Add a sprig of thyme.

7. 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.

8. Date your jar and check it occasionally.

9. Sometimes you’ll need to unscrew the lid briefly to release built-up gas or add a little more vinegar if needed.