Description

Torshi Seer is a vibrant, tangy, and slightly spicy garlic pickle popular in Persian and Middle Eastern cuisine, made with whole garlic cloves preserved in a mixture of vinegar, turmeric, chili, and aromatic spices.

Ingredients

2 cups garlic cloves, peeled
1 cup white vinegar
½ cup water
2 tbsp olive oil
1 tbsp turmeric powder
1 tsp red chili flakes (adjust to taste)
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black peppercorns
1 bay leaf
1 tsp salt (or to taste)

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Instructions

Blanch peeled garlic cloves in boiling water for 2 minutes, then drain and set aside.
In a clean, dry saucepan, lightly toast cumin and coriander seeds until fragrant, then crush coarsely.
Combine vinegar, water, turmeric, chili flakes, oil, salt, bay leaf, and crushed spices in the saucepan; bring to a gentle simmer.
Add blanched garlic cloves to the simmering pickling liquid.
Simmer for about 5–7 minutes until garlic is just tender but still holds shape.
Remove from heat and let cool to room temperature.
Transfer garlic and liquid into sterilized jar(s), ensuring cloves are fully submerged.
Seal and refrigerate or store in a cool dark place; allow flavors to develop for at least 3–4 days before consuming.

Notes

Taste improves after 1–2 weeks; pickle keeps for several months refrigerated.
Use fresh, firm garlic for best texture.
Adjust chili and salt to your preference.
Optionally add a touch of sugar or a cinnamon stick for extra depth.