Torshi Seer Garlic Pickle

Why You’ll Love This Recipe

Torshi Seer, or Persian Garlic Pickle, is a traditional and flavorful condiment made by aging whole garlic cloves in vinegar. Known for its deep, mellow, and slightly sweet flavor, this pickle becomes more complex over time. Often served alongside Persian stews or rice dishes, Torshi Seer is cherished for both its culinary depth and cultural significance.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole garlic bulbsvinegar (white or apple cider)seasaltdates or sugar (optional for sweetness)tumeric (optional for color)glass jars with tight-fitting lids

directions

Separate the garlic cloves from the bulbs but do not peel completely—just remove the outer papery skin.

Sterilize glass jars and let them dry completely.

Layer garlic cloves into the jars tightly.

In a saucepan, warm vinegar with salt, and optional dates or sugar for mild sweetness. Add turmeric if using.

Pour the hot (not boiling) vinegar mixture over the garlic to cover completely.

Seal jars tightly and store in a cool, dark place.

Let age for at least 1 year, preferably longer, to develop its rich flavor and color.

Once aged, store in the refrigerator after opening.

Servings and timing

This recipe yields several jars, depending on quantity used.
Preparation time: 15 minutes
Aging time: 12 months or more
Total time: over 1 year

Variations

Add a cinnamon stick or bay leaf for aromatic depth.

Use balsamic vinegar for a richer flavor profile.

Include chili flakes for a hint of heat.

Try adding sliced carrots or other firm vegetables with the garlic.

Adjust sweetness with more or less date/sugar.

storage/reheating

Store sealed jars in a dark, cool pantry for several years.
After opening, refrigerate and use within 6 months.
Do not reheat—serve at room temperature or chilled.

FAQs

Can I eat it before one year?

Technically yes, but full flavor develops with age.

Why does it turn dark?

Aging and oxidation cause the garlic to darken—it’s safe and desirable.

Is it safe to eat?

Yes, if properly sealed and stored in sterile jars with enough vinegar acidity.

Can I peel the garlic?

Some peel for softer texture, but traditional versions keep skin partially on.

Does it need refrigeration?

Not until opened; then refrigerate.

Can I use other vinegars?

Yes, but white vinegar or apple cider vinegar is most traditional.

What’s it served with?

Often with Persian rice dishes, kebabs, or as part of a meze platter.

Is it spicy?

Not inherently, but chili can be added for heat.

Does it smell strong?

The aroma mellows with aging and isn’t as pungent as fresh garlic.

Can I reuse the vinegar?

No, discard after the garlic is consumed.

Conclusion

Torshi Seer Garlic Pickle is a time-honored delicacy that rewards patience with its rich, mellow flavor and cultural heritage. With just a few ingredients and a lot of time, you can create a deeply flavorful condiment that elevates any meal. A staple in Persian cuisine, it’s a must-try for garlic lovers and fermentation enthusiasts alike.

Print