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Garlic pickled with sloe

Garlic pickled with sloe
Pickling is a time-honored, traditional way of preserving food.

Making pickles from summer squashes and cucumbers is still popular today. Pickling excess garlic takes very little equipment and a small amount of time. The pickled garlic can then be stored for several months in the refrigerator or canned for long-term storage.

Preparation time: 40-45 min
Cooking time: 30 days
Serves: 4-6


  • 500 g/1 lb 4 oz garlic
  • 500 g/1 lb 4 oz sloe
  • 3 bay leaves
  • 5 pieces of clove
  • 5 pieces of black and sweet pepper
  • 25 g/1 oz salt
  • 400 g/1 lb vinegar


  • Peel garlic and separate into cloves. Cover a jar bottom with spices. Put garlic cloves mixed with salt and then sloe berries. Pour on vinegar.
  • Close a jar tightly and keep in a cool place.

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