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Persian Sugar-Pickled Garlic


  • 4 heads garlic
  • 2 cups red wine vinegar
  • 2 cups water
  • 1 cup granulated sugar
  • 6 whole cloves
  • 2 tablespoons black peppercorns


  1. Separate garlic cloves, but do not peel.
  2. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time.
  3. Reduce heat to moderate and cook 5 minutes.
  4. Cool to room temperature.
  5. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal.
  6. Refrigerate for at least 1 month before serving.

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