Real African Dishes: [MC-AllEthnic-Recipes] Garlic and Sun-Dried Tomato Pickle - Persian Torshe-e sir ; 3g Carbohydrate; trace Dietary Fiber

Tuesday, October 29, 2013

[MC-AllEthnic-Recipes] Garlic and Sun-Dried Tomato Pickle - Persian Torshe-e sir ; 3g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Garlic and Sun-Dried Tomato Pickle - Persian Torshe-e sir

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head garlic -- separated into cloves
1 dry-packed sun-dried tomatoes -- (or 2) torn
1/2 teaspoon organic cane sugar
1 tablespoon honey
1/2 teaspoon kosher salt
Red wine vinegar -- to cover

Prepare a bowl of ice water and bring a small saucepan of water to a boil.
Drop the garlic into the boiling water and boil for 2 minutes, then drain
and immediately immerse in the ice water. When cool, pull off the skins.
Slice off any brown or broken spots, and place the garlic in a clean glass
pint jar.
Add the sun-dried tomatoes to the garlic, followed by the sugar, honey,
and kosher salt. Add vinegar to cover, seal, and shake to dissolve the
sugar, honey, and salt. Label the jar with the date and store it in the
refrigerator.
The pickles are tasty within a few days but will be really flavorful in 2
weeks. When serving, remove portions with a clean spoon. The pickles will
last for about 6 months in the refrigerator and acquire a more intense
flavor with time.

Makes 1 cup (8 two-tablespoon servings)

AuthorNote: Pickled garlic is an Iranian delicacy. Aged as long as five,
ten, even twenty-five years, the longer the garlic is pickled, the more
precious it is. The samples I've tasted are pickled simply in red wine
vinegar, but this bright, crisp condiment benefits from the addition of
sun-dried tomatoes and a splash of sweet honey. Multiply this recipe as
many times as you like. Use 1/2 teaspoon each of salt and sugar for every
cup of vinegar that's used. For the best results, use young, fresh,
unblemished garlic.

Cuisine:
"MidEastern"
Source:
"New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
"Oct 2013"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 10 Calories; trace Fat (0.7%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 1447 0 0 0 0