Market Farming

[Alliums <garlicgrower AT snip.net>]

Jacqueline wrote:

>I also wish I knew the Persian Sugar Pickled Garlic recipe - can my wish 
>come true - Please.  

Everyone I know *loves* these pickles -- they are so popular that I use my
"culls" directly from harvesting to make the pickles -- then when the garlic
is cured, I have both that AND the pickles to serve folks.

Since making this recipe, I have peeled the cloves and not had a problem.
Folk didn't like having to remove the clove wrappers and I haven't found
that the cloves dissolve or anything.  (Maybe it's for folks that grow wimpy
little softneck garlic rather than the huge hardneck garlics! ;-D).  You can
also double the recipe without any difficulty.

BTW, I never knew before where the recipe originated -- I've just seen it
printed on several garlic-based websites -- nice to be able to give credit
to such an wonderful recipe.

Title: PERSIAN SUGAR-PICKLED GARLIC
Categories: Herb/spice, Relishes, Garlic
 Yield: 1 servings
  
       4    Heads garlic
       2 c  Red wine vinegar
       2 c  Water
       1 c  Sugar
       6    Whole cloves (the spice)
       2 tb Black peppercorns
  
   Separate garlic cloves, but do not peel.  Place all ingredients in a
   large heavy-bottom saucepan.  Bring to a boil; cook for 10 minutes,
   stirring from time to time.  Reduce heat to moderate and cook 5
   minutes. Cool to room temperature.  Transfer to a large glass or
   ceramic jar large enough to hold garlic and the liquid.  Tightly
   seal. Refrigerate at least 1 month before serving.  The garlic
   improves with age for as long as 15 years.
   
   From: "Garlic" by Janet Hazen (Chronicle Books). 

Dorene Pasekoff, Coordinator
St. John's United Church of Christ Organic Community Garden

A mission of 
St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA  19460