- 2 large heads garlic, outer papery skin removed but not peeled past that
- 1 tablespoon salt
- 1/2 cup unsweetened pomegranate juice
- 2/3 cup white wine vinegar
- 1 tablespoon black peppercorns, cracked or lightly crushed
- 3 hot, dried, red chili peppers, sliced or torn – I like Chile de Arbol
- 1 tablespoon fresh dill, roughly chopped
- 2 fresh basil leaves, washed
- 1 tablespoon coriander seeds, cracked or lightly crushed
- Put the garlic in a sterile pint jar and cover with salt.
- Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil. Add the peppercorns, the chili peppers, coriander seeds basil and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture.
- Cover and shake well. Make sure the garlic stays submerged – if necessary, put a wad of washed cabbage leaves in the jar on top of the garlic to make sure.
- Store refrigerated for at least 1 month before eating. Give the jars a good shake at least 2-3 times a week while they are maturing to ensure that the pickling process is happening evenly.
- The leftover, strained brine makes a wonderful condiment by the way – try it on almost anything!
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 92.18 kcal
- Sugar: 6.07 g
- Sodium: 323.6 mg
- Fat: 0.68 g
- Saturated Fat: 0.1 g
- Trans Fat: 0.0 g
- Carbohydrates: 19.21 g
- Fiber: 2.16 g
- Protein: 3.01 g
- Cholesterol: 0.0 mg