skip to main content

Garlic pickles, without canning.

10 years ago

Hi there,

I've been making some Seer Torshi, which is an old Persian recipe of pickled garlic. Basically, you take a large jar, fill it with garlic cloves, mix as tablespoon of salt and a tablespoon of honey into white vinegar, then pour it in and leave it for a year - preferably seven years.

The recipes don't use a water bath, but is it really necessary for garlic?

Comments (4)

annie1992
10 years ago
Yes, I think it is, if you're going to keep them for 7 years.

I do make some fermented pickles that do not need canning if they are to be used within a specific time period and even sauerkraut gets canned or frozen. Canning does destroy some of the healthy properties, but I don't have freezer room.

So, my answer is yes, it should be canned. A lot of people do a lot of things and don't die, but I don't condone many of them. Old recipes especially need some upgrades, because we have information and techniques available to us today that were not available when the recipes were first pressed into use.

Annie
grainlady_ks
10 years ago
The problem with some of the "old ways" with home food preservation is that today we are contending with bacteria that didn't even exist 25-30 years ago, and that bacteria is more deadly.

I also find it interesting people are willing to take some out-dated and potentially unsafe food process and make it at home, but would never consider it safe if it were done commercially. I guess it depends on who can we blame or sue....

If you have some doubts with the safety of an older food process, check with your County Extension Service Food Specialists or your County Health Department. You can also check information at the National Center for Home Food Preservation - on-line. The recipes at the NCHF are tested for food safety.

The link below has a method for garlic in wine/vinegar that is NOT heat processed. They suggest storing it in the refrigerator for up to 4-months.

-Grainlady

Here is a link that might be useful: GARLIC Safe Methods to Store, Preserve, and Enjoy
Related Discussions
Canning pickled garlic?
Q
Comments (4)
Far as I know the only approved pickled garlic calls for straight undiluted vinegar because garlic is so low acid and so high on the possible botulism index list. The 50/50 mix of water and vinegar, even for cucumbers and other vegetable pickles, is the minimum approved ratio and a higher ratio of vinegar to water is preferred for increased safety. I know some folks will pickle garlic in an 80% vinegar solution but I wouldn't be comfortable going any lower than that myself. Personally my taste buds don't find pickled garlic to be too vinegary, especially if you use red wine vinegar (5%) but an alternate option is freezing it in oil and you might find that flavor better. Check out the link below for more suggestions. Just something to consider. Dave Here is a link that might be useful: NCHFP - Safe Methods for Preserving Garlic
...See More
First pickles (garlic)
Q
Comments (6)
Personally I don't see any problem with garlic fully immersed in undiluted vinegar, boiling water bathed or not. There just isn't much detrimental that's going to happen except softening. The top centimetre is not a health or safety issue but simply won't develop the desired flavor as it's not immersed in the vinegar-honey or whatever your particular mixture was. However, over time you'll probably find the garlic sinks and reduces the problem. Or, as the jar is well-sealed, you can simply turn it over. (If worried, put the inverted jar in a bowl.) Carol
...See More
Spicy Garlic Pickle Comparison
Q
Comments (2)
Thanks for the recipe, John. I also love spicy pickles but never thought of making them. I will be growing Trinidad Scorpion and 7 Pot for the first time next year, plus two varieties of garlic, and there's lots of room for an extra cucumber plant so I'll be set.
...See More
pickled garlic
Q
Comments (7)
Eating it raw has a very limited appeal to most and from a purely safety point of view it isn't recommended. Yeah I know there are some of the health fads that advocate it but it is right up there with drinking unpasteurized milk and some of the other current health diet claims. If you feel the benefits of eating it raw vs. cooked is worth the risk then that is your choice. Or you could at least ferment it first or even slice and dehydrate it.. As for the jars you pickled in the 50% brine? Bound to be safer to eat raw than if it hadn't been pickled at all but cooked is far safer. All it takes is eating one bad fresh clove to change your mind, once you make it out of the hospital. Dave
...See More
sleevendog (5a NY 6aNYC NL CA)
10 years ago
Not something I would do for the same reasons. Lots of things are parroted and travel through the web as easy, exotic, done for centuries. Stories slightly change as passed down through generations. We all have different climates and humidity levels interior and x.
I tend to er on the cautious side. Garlic is so good as is, roasted, chipped...
It is in my fresh fridge pickles now and marinating in some olive oil with fresh rosemary for focaccia, dressings, marinades.
Garlic is such a low acidic food. Full of moisture when fresh. Storage has to be important as well. Take chances if you feel risky, but don't serve to others without revealing.
grenage
Original Author
10 years ago
Hi guys,

Thank you kindly for your input; I think I'm going to heed your advice on this once. I made one jar a couple of years ago, so I'll ditch it and stick to storing them in the fridge for 4 months or so - as that link recommended.

Red wine vinegar and garlic does sound good....

Sign Up to Comment

Related Stories

PRODUCT PICKS Guest Picks: Canning, Preserving, Steaming, Dehydrating

By Meeta K. Wolff

20 products to help make fall produce last through the season and beyond

FEEL-GOOD HOME Simple Pleasures: 10 Ideas for a Buy-Less Month

By Laura Gaskill

Save money without feeling pinched by taking advantage of free resources and your own ingenuity

KITCHEN DESIGN 12 Items Worth a Spot on Your Kitchen Counter

By Charmean Neithart Interiors

Keep these useful tools and accessories out in the open to maintain high function without spoiling the view

SHOP HOUZZ Houzz Products: Save a Taste of Summer

Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!

FEEL-GOOD HOME Simple Pleasures: Make Do and Mend

By Laura Gaskill

Experience the satisfaction of fixing, repurposing and creating things yourself around the home

KITCHEN STORAGE Show Us Your Hardworking Pantry

By Mary Jo Bowling

Do you have a clever and convenient kitchen storage setup? Throw some light on the larder and share your pictures and strategies

MOST POPULAR Simple Pleasures: Savor Summer’s Last Hurrah

By Laura Gaskill

Choose from 3 easy celebrations to close summer out in a soul-satisfying way

PRODUCT PICKS Guest Picks: An Arsenal of Tools for Healthy Eating

By Mariko Jackson

Make cooking and juicing easier whether you follow a vegetarian, vegan, Paleo, primal or other diet

KITCHEN DESIGN The Best Places to Stash Small Kitchen Appliances

By Bud Dietrich, AIA

Tucked-away places like nooks, pantries and dedicated cabinets keep your kitchen gadgets handy but out of the way

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

Sponsored

Frasure Home Improvements

2 Reviews

Franklin County's Highly Skilled General Contractor

More Discussions

Olive oil prices - what oils do you cook with…

31

Holy Ham! Hubby bought a 14 pounder!

11

Rare NY earthquake, 4.8

10

GF, DF, chocolate cake/muffin recipe

10

Improving an Apple Cake recipe - Very crumbly!

19