The other day I stopped at a new grocery store on my way home. I had no plans to make garlic pickles but I was excited to see these clean garlic bulbs without the dusty stems at the end. That meant I didn't have to wash them and risk getting the moisture in between the cloves. All I only needed to do was to remove the loose and dried outer layers as much as possible. I think a jar of pickled garlic makes a delicious display on the kitchen counter, especially if you use white vinegar to be able to see the inside of the jar. But of course we need to put these pickles away in a cool and dark place to ferment. Don't you love the flavor of garlic in most dishes such as yogurt, chicken, fish, lamb, beef and vegetables?
My mother not only used garlic generously in cooking to spice up the food but also she used it for its medicinal purposes to cure our coughs and colds. She would also have her daily dose of garlic to maintain her blood pressure and keep it low. I use a few cloves in recipes that call for garlic and I always have my jars of seer torshi. I usually make a jar with peeled cloves and also a jar with separated but unpeeled cloves too. The older garlic pickles get the better they taste. Garlic becomes soft and sweet and they melt in your mouth like jam.