Armenian Sweet And Sour Garlic Pickles

1. 1

   Place the peeled garlic in a sterile glass jar and add the salt and sugar. Cover and shake to mix. Let stand on the counter for 1-2 hours shaking every now and then to get the garlic to start to break down and give off its liquid.

2. 2

   Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil.

3. 3

   Add the peppercorns, the sliced or torn chili peppers and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture.

4. 4

   Cover and shake well.

5. 5

   Store refrigerated for at least 2 weeks before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.