Pickled Garlic (Persian Torshi Seer)

For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft.

4 heads garlic
1 cup balsamic vinegar
1 cup red wine vinegar
1⁄3 cup dried barberries
2 Tbsp. pure honey
2 tsp. kosher or sea salt
2 sprigs thyme

Place garlic in a sterilized 1 qt glass jar; set aside. Bring balsamic and red wine vinegars, barberries, honey, salt, and thyme to a boil in a 2 qt saucepan; pour over garlic, place lid on jar, and let cool to room temperature.

Store in a cool, dark place for at least 6 weeks before serving.

Makes about 4 cups.