Although we often use it, we forget that the garlic (allium sativum) is not only a perfect spice plant but also a real treasure for our health. Different cultures use garlic as the most effective natural remedy for a variety of diseases. All ingredients are in a concentrated form, so it’s healing even in small quantities.
Today we will show you how to make pickled garlic that will serve you as a powerful natural antibiotic against cold and flu. It also can help you fight almost any infection because of its anti-inflammatory properties.
So let’s begin!
Close the jar well and keep it at room temperature for up to two months. This pickled garlic is best if you eat it as a salad with cold appetizers, but you can freely find some other creative purposes. Our recommendation is to eat at least one clove with your lunch meal.
By fermenting the garlic you enhance its healing properties. Pickled garlic contains a high amount of hydrogen peroxide that is produced during its fermentation. Hydrogen peroxide is popular for its anti-bacterial and anti-fungal properties.
During fermentation, the amino acids and sugar are eaten by the beneficial bacterium which makes the pickled garlic suitable for people with diabetes. Like every other fermented food, pickled garlic contains lactic acid that makes it taste fresh and sour. However, this acid is very beneficial for healthy digestion.
All in all, pickled or fermented garlic is great for your overall health, and it’s easy to make which makes it a great ally during wintertime.
Today we will show you how to make pickled garlic that will serve you as a powerful natural antibiotic against cold and flu. It also can help you fight almost any infection because of its anti-inflammatory properties.
So let’s begin!
Homemade Pickled Garlic Recipe
You will need the following ingredients:
- A cup of distilled white vinegar
- One teaspoon of sea salt or Himalayan salt
- One teaspoon of dry thyme (you can use fresh thyme)
- 5- 6 peppercorns
- A few peeled garlic cloves
Preparation:
First, in a small pan warm the vinegar, and in it add the salt. Then, add the thyme and peppercorns, and pour hotly over the garlic cloves that you have densely stacked into a pre-sterilized glass jar.Close the jar well and keep it at room temperature for up to two months. This pickled garlic is best if you eat it as a salad with cold appetizers, but you can freely find some other creative purposes. Our recommendation is to eat at least one clove with your lunch meal.
By fermenting the garlic you enhance its healing properties. Pickled garlic contains a high amount of hydrogen peroxide that is produced during its fermentation. Hydrogen peroxide is popular for its anti-bacterial and anti-fungal properties.
During fermentation, the amino acids and sugar are eaten by the beneficial bacterium which makes the pickled garlic suitable for people with diabetes. Like every other fermented food, pickled garlic contains lactic acid that makes it taste fresh and sour. However, this acid is very beneficial for healthy digestion.
All in all, pickled or fermented garlic is great for your overall health, and it’s easy to make which makes it a great ally during wintertime.
