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Sir torshi is a type of pickle that is prepared by putting dry garlic in vinegar. This mixture is ready for use after at least six months, and the longer it is prepared, the better it becomes, so its quality is related to its age, and seven-year-old seer torshi is of high quality.
Join us to make an amazing sir torshi that will last for up to 7 years stay with the Cookery Magazine.
Ingredients for making Sir torshi
| Garlic | 1 kg |
| āļøVinegar | As much as needed |
| Salt | 1 teaspoon |
| Pomegranate paste (as desired) | 3 tablespoons |
| Palm sap (date honey) or Grape syrup as desired | Ā½ a cup |
āļø The amount of your vinegar should be between 1 liter and 2 liters.
Of course, it should be noted that it is standard and natural that whenever you put garlic in a glass of a container, the amount of vinegar you pour into the glass should be such that it covers garlic cloves completely.
Recipe for making seer torshi
The first step
To prepare homemade Sir torshi, at the beginning of the work, we go to the method of making 7-year-old pickled garlic; for this purpose, we separate the root and skin of the bush garlic in a way that the cloves are not separated, then we wash them until they are completely clean.
The second step
Now we spread a clean towel or cloth in the open air, then put the bush garlic upside down on them and let them remain in this position for 7 hours until they dry completely. The dampness of garlic causes the seer torshi to mold.
The third step
After this time, we chose a suitable container and put the garlic in it.
Next, pour the salt and Palm sap (date honey) or Grape syrup into the container, add enough vinegar to cover the container, and close the container tightly.
The fourth step
Next, we shake the container a little to mix the ingredients and put the seer torshi in a warm and dark place.
With this recipe, your sir torshi will ripen after six months, but it is better not to open the lid for seven years.
The fifth step
To make instant pickled garlic, we first remove the skin and roots of the garlic using the 7-year pickled garlic method, then let them dry completely.
Next, we put the garlic together with the Grape syrup in a large and spacious pot.
The sixth step
Add enough vinegar to the pot to cover the garlic, then put the pot on high heat. Next, let the garlic boil in vinegar for 5 to 10 minutes to shock them.
The seventh step
After this time, let the garlic cool completely in the pot.
When the garlic and vinegar are completely cooled, put the garlic in the desired container and add enough vinegar to cover the container.
The eighth step
Next, close the lid of the container tightly to prevent air from entering the pickle.
The entry of air into the pickle causes the pickle to mold.
Sir torshi can be used after five days with this recipe. Enjoy your meal.
Golden tips for having the best Sir torshi
- Ensure that when preparing torshi seer, the jar must be clean and dry, and preferably, the lid of the jar shouldn’t be metal.
- You can use sugar or rock candy if you don’t like the taste of Palm sap (date honey) or Grape syrup.
- It is true that this seer torshi is instant and can be eaten within a day, but the longer it stays, the tastier and more ripe it becomes.
- For every liter of vinegar in seer torshi, a cup of sugar, or a piece of rock candy you can use.
To make an excellent sir torshi, make sure that the garlic does not become too soft during cooking Because, over time, it will become more soft and crushed and smashed when it stays in vinegar.
Nature of pickled garlic | seer torshi
The nature of garlic is introduced in traditional medicine as warm and dry; on the other hand, vinegar has a cold and wet nature.
Now, a simple garlic pickle combines garlic and vinegar, creating a balanced taste. Because of that, it is extremely delicious with fish dishes, such as Sabzi Polo Ba Mahi and Ghalieh Mahi.
The result that can be obtained from the nature of pickled garlic is that it is not prohibited for any person and can be used in a balanced way along with meals to benefit from the most outstanding properties that it brings to the body.
Of course, many people, knowing the beneficial properties of this appetizer, may overindulge in its consumption, which may lower their blood pressure, be extremely annoying, and cause them to feel dizzy.
Properties of sir torshi, fantastic Persian Pickled Garlic
- Sir torshi is appetizing.
- Eliminate mouth sores.
- Cardiovascular opener.
- Help digest heavy foods.
- Straighten the blood naturally.
- Increases the body’s metabolism.
- Natural cleanser of the bile ducts.
- Reduction of blood fat and cholesterol.
- Helpful in lowering high blood pressure.
- Sir torshi is hematopoietic and blood purifier.
- Prevents colds and viral diseases such as influenza.
- Removing toxins from the liver and purifying the blood.
- Disinfection properties of stomach and oral environment.
- Anticoagulant properties and reducing blood concentration.
- Seer torshi improving the function of the digestive system and appetite.
- Hematogenous and helpful in improving the symptoms of anemia.
- Torshi seer is considered to reduce and stop internal stomach and hemorrhoid bleeding.
- By neutralizing free radicals, it helps to prevent various types of cancer, such as leukemia and colon cancer (Colorectal cancer).
Frequently Asked Questions about Pickled Garlic
What is Sir Torshi?
Sir Torshi is a traditional Iranian condiment.
How is Sir Torshi made?
Sir Torshi is made by pickling whole cloves of garlic in vinegar, salt, and various spices and herbs.
How long does it take to make Sir Torshi?
Making Sir Torshi typically takes several weeks to a few months. This allows the flavors to develop and the garlic to pickle fully.
Sir torshi recipe | Pickled Garlic,
Course: AppetizersCuisine: Persian foodDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
2
minutesCalories
7
kcalSeer torshi or Pickled garlic is one of the original and old Persian pickles that is served with traditional dishes.
Ingredients
Garlic, 1 kg
āļøVinegar, As much as needed
āļø The amount of your vinegar should be between 1 liter and 2 liters.
Of course, it should be noted that it is standard and natural that whenever you put garlic in a glass of a container, the amount of vinegar you pour into the glass should be such that it covers garlic cloves completely.Salt, 1 teaspoon
Pomegranate paste (as desired), 3 tablespoons
Palm sap (date honey) or Grape syrup as desired, Ā½ a cup
Directions
- The first step
To prepare homemade Sir torshi, at the beginning of the work, we go to the method of making 7-year-old pickled garlic; for this purpose, we separate the root and skin of the bush garlic in a way that the cloves are not separated, then we wash them until they are completely clean. - The second step
Now we spread a clean towel or cloth in the open air, then put the bush garlic upside down on them and let them remain in this position for 7 hours until they dry completely. The dampness of garlic causes the seer torshi to mold. - The third step
After this time, we chose a suitable container and put the garlic in it. Next, pour the salt and Palm sap (date honey) or Grape syrup into the container, add enough vinegar to cover the container, and close the container tightly. - The fourth step
Next, we shake the container a little to mix the ingredients and put the seer torshi in a warm and dark place. With this recipe, your sir torshi will ripen after six months, but it is better not to open the lid for seven years. - The fifth step
To make instant pickled garlic, we first remove the skin and roots of the garlic using the 7-year pickled garlic method, then let them dry completely. Next, we put the garlic together with the Grape syrup in a large and spacious pot. - The sixth step
Add enough vinegar to the pot to cover the garlic, then put the pot on high heat. Next, let the garlic boil in vinegar for 5 to 10 minutes to shock them. - The seventh step
After this time, let the garlic cool completely in the pot. When the garlic and vinegar are completely cooled, put the garlic in the desired container and add enough vinegar to cover the container. - The eighth step
Next, close the lid of the container tightly to prevent air from entering the pickle. The entry of air into the pickle causes the pickle to mold. Sir torshi can be used after five days with this recipe. Enjoy your meal.
Notes
- For every liter of vinegar, a cup of sugar, or a piece of rock candy.
- You can use sugar or candy if you don’t like the taste of Palm sap (date honey) or Grape syrup.
- Ensure that when preparing torshi seer, the jar must be clean and dry, and preferably, the lid of the jar shouldn’t be metal.
- It is true that this seer torshi is instant and can be eaten within a day, but the longer it stays, the tastier and more ripe it becomes.
- To make an excellent sir torshi, make sure that the garlic does not become too soft during cooking Because, over time, it will become more soft and crushed and smashed when it stays in vinegar.
Conclusion
Thank you for being with us in this article with a delicious Iranian appetizer with many dishes, especially those with a cold nature.
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