Azerbaijani pickled herbs are made by pickling whole bunches of tarragon and basil in a vinegar brine. They are served alongside meat dishes in winter as a sharp, aromatic accompaniment.
Trim and rinse the bunches of tarragon and basil thoroughly with plenty of water. Pat dry with paper towels.
Bring the water, vinegar, and salt to a boil in a pot. Remove from the heat and let cool until lukewarm.
Pack the washed herb bunches tightly into a clean jar, adding slices of crushed garlic between them. Pour the lukewarm brine over the herbs until completely covered.
Close the jar tightly and let stand in a cool, dark place for at least 1 week. After that, the mixture is ready to eat.
Keep the herb bunches fully submerged in the brine; exposed tips may mold. Store the pickles in a cool, dark place and refrigerate after opening.
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