Torshi Seer is a Persian fermented garlic preserved over many years, allowing it to deepen in flavor and become a true delicacy. The garlic bulbs get increasingly softer in texture, sweeter in flavor, and darker in color. The longer you leave the garlic, the better the results!

Metal spoon holding black garlic cloves over a jar of black garlic.

Fermenting garlic involves preserving it by immersing the cloves in an acidic solution, specifically vinegar. The acidity in the vinegar inhibits bacterial growth, acting as a natural preservative. Over time, this process enhances the garlic’s flavor and texture.

🌟Why You’ll Love Torshi Seer

Insanely good flavor – You will never try anything like this, I promise. It’s sweet and soft and has this incredible warming sensation to it.
Super easy to make – Fermenting is an easy, no-fuss process. All you have to do is set it up. Then, time will work its magic.
Minimal ingredients – All you need are three ingredients to make this, so it’s a very easy and accessible way to start fermenting.

🧾Ingredients in this recipe

Gallon of white vinegar next to a bowl filled with peeled garlic cloves and a bowl of sugar.

Garlic cloves – You need unbruised, peeled garlic cloves.
White sugar – Granulated white sugar.
Vinegar – Use a vinegar with at least 5% acidity. I use white vinegar. My grandmother says she has tried it with apple cider vinegar, but I’ve never tested it.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Glass jar filled with peeled garlic cloves.

Fill a glass jar with the garlic making sure not to use any bruised cloves.

Glass jar filled with peeled garlic cloves topped with clear liquid and sealed with a layer of parchment paper and a plastic bag.

Top it with enough white vinegar to cover it by ½-inch. Top the vinegar with a couple of tablespoons of granulated sugar. Seal the jar and shake to dissolve the sugar.

Jar of black contents with a gold metal lid and a layer of parchment paper and plastic between the lid and jar.

Make sure it is sealed. If using a metal lid, add a layer of parchment and a sandwich-sized zipper bag to protect the metal lid from the vinegar.

Jar with pickled garlic cloves next to older and older jars where the cloves are getting blacker and blacker.

Store in a cool, dark place for 6 years minimum, but it’s most delicious after 10 years! The best time to get started is right now.

🏆 Top Tips for Success

Completely submerge the garlic cloves: Don’t leave any garlic exposed to air.
Choose the right vinegar: Not all kinds of vinegar have the same acidity levels. Fermentation requires vinegar with at least 5% acidity, like white vinegar, apple cider vinegar, or wine vinegar. Using weaker or flavored vinegar may not create a safe environment to prevent bacterial growth. For the same reason, don’t dilute the vinegar.
Leave room at the top of your jar: Leaving zero space at the top of the jar can lead to leaks or pressure buildup.
Clean your jar thoroughly: Using unsterilized jars or utensils can introduce unwanted bacteria or contaminants, messing up the fermentation process and making the product not safe to eat.
Leave the jar in the right place: It’s essential to keep jars in a cool, dark place to allow fermentation to happen safely.

Hand holding a hexagonal glass jar filled with black garlic.

🍽️ More Persian Recipes

Persian cuisine is a treasure trove of amazing recipes. Try some of these recent faves!

One cut open stuffed grape leaf on a stack of stuffed grape leaves.

Dolmeh (Dolmas) – Stuffed Grape Leaves

Orange rice studded with green beans on a white platter.

Lubia Polo – Persian Green Bean and Tomato Rice

4 Ingredient Mast o Khiar – Persian Cucumber Yogurt Dip

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Persian Salad Olivieh – Chicken and Potato Salad

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Author: Candice Walker