Persian Sugar-Pickled Garlic

1. Separate garlic cloves, but do not peel.

2. Place all ingredients in a large heavy-bottom saucepan.

3. Bring to a boil; cook for 10 minutes, stirring from time to time.

4. Reduce heat to medium and cook 5 minutes.

5. Cool to room temperature.

6. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.

7. Tightly seal.

8. Refrigerate at least 1 month before serving.

9. The garlic improves with age for as long as 15 years.

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Nutrient	Quantity
Total fats	2.184 g
Protein	1.1942 g
Carbohydrates	213.8956 g
Energy	942.832 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0983 g
Water	927.1906 g
Aspartic acid	0.1008 g
Calcium, Ca	206.496 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0029 g
Fiber, total dietary	5.6952 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0013 g
Fatty acids, total saturated 22:0	0.0294 g
Carotene, beta	7.56 g
Niacin	0.2621 mg
Vitamin A, RAE	1.344 g
Fatty acids, total trans-polyenoic	0.0074 g
Arginine	0.0538 g
Riboflavin	0.037 mg
Fatty acids, total trans-polyenoic 22:4	0.0097 g
Fatty acids, total polyunsaturated 15:0	0.003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0983 g
Fatty acids, total saturated 20:1	0.0603 g
Glutamic acid	0.0941 g
Sodium, Na	100.316 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0044 g
Total lipid (fat)	2.184 g
Manganese, Mn	10.4141 mg
Fructose	0.1798 g
Proline	0.0655 g
Fatty acids, total saturated 16:0	0.3121 g
Fatty acids, total saturated 8:0	0.0044 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4296 g
Sucrose	200.3672 g
Choline, total	6.2832 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0097 g
Fatty acids, total polyunsaturated 18:1 t	0.0353 g
Sugars, total	200.7636 g
Serine	0.0403 g
Fatty acids, total saturated 10:0	0.022 g
Fatty acids, total saturated 18:0	0.1147 g
Fatty acids, total saturated 20:4 undifferentiated	0.0175 g
Vitamin B-6	0.0657 mg
Selenium, Se	1.2096 g
Ash	2.4336 g
Fatty acids, total saturated 18:1 undifferentiated	0.1663 g
Pantothenic acid	0.0855 mg
Phenylalanine	0.0386 g
Fatty acids, total polyunsaturated 22:1 c	0.003 g
Copper, Cu	0.161 mg
Betaine	0.2352 mg
Thiamin	0.0265 mg
Methionine	0.0134 g
Iron, Fe	4.8858 mg
Carbohydrate, by difference	213.8956 g
Phosphorus, P	57.732 mg
Folate, total	4.2 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0013 g
Fatty acids, total saturated 22:1 undifferentiated	0.003 g
Alanine	0.0487 g
Valine	0.0571 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0013 g
Fatty acids, total saturated 18:2 undifferentiated	0.4464 g
Glycine	0.047 g
Glucose (dextrose)	0.1915 g
Fatty acids, total saturated 14:0	0.0442 g
Zinc, Zn	0.5938 mg
Isoleucine	0.0403 g
Fatty acids, total saturated 12:0	0.0059 g
Fatty acids, total polyunsaturated	0.6058 g
Leucine	0.0672 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0071 g
Vitamin A, IU	26.88 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0309 g
Folate, DFE	4.2 g
Tryptophan	0.005 g
Vitamin C, total ascorbic acid	2.4236 mg
Phytosterols	43.008 mg
Fatty acids, total polyunsaturated 16:1 c	0.0044 g
Galactose	0.0252 g
Fatty acids, total polyunsaturated 18:1 c	0.131 g
Fatty acids, total saturated 20:0	0.0324 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.0319 g
Vitamin K (phylloquinone)	23.8224 g
Fatty acids, total saturated	0.6639 g
Histidine	0.0218 g
Fatty acids, total monounsaturated	0.234 g
Threonine	0.0302 g
Folate, food	4.2 g
Fatty acids, total polyunsaturated 17:0	0.0074 g
Fatty acids, total polyunsaturated 24:0	0.0825 g
Cryptoxanthin, beta	17.304 g
Vitamin E (alpha-tocopherol)	1.4818 mg
Fatty acids, total trans	0.0427 g
Fatty acids, total trans-monoenoic	0.0353 g
Magnesium, Mg	76.152 mg
Lysine	0.0622 g
Potassium, K	416.36 mg
Cystine	0.0118 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 cup	805.98	201.596	0
Garlic	4 heads	0	0	0
Water	2 cups	0	0	0
Clove	8	46.032	11.009	2.184
red wine vinegar	2 cups	90.82	1.2906	0
black peppercorn	2 tablespoons	0	0	0
hot pepper thai	2	0	0	0