How To Prepare Medicinal Pickled Garlic

Medicinal Pickled Garlic

I learned how to prepare medicinal pickled garlic from my grandmother who was always ready to treat us with her self-made remedies. Garlic helps treating sore throats, colds, flu, poor digestion and is a potent antiseptic and antimicrobial agent effective against many types of infection. Above all, it really helps your immune system. Garlic contains allicin, an antibiotic and anti-fungal compound that protects it (the garlic) against pests.

How To Prepare Medicinal Pickled Garlic With Honey

What do you need?

    • a normal jar with garlic cloves
    • apple cider vinegar
    • half a jar of honey
    • one jar

Fill the garlic jar with apple cider vinegar and keep it wherever you want (room temperature) for 4 weeks. After this period strain off the apple cider vinegar and place ½ of the liquid in a sauce pan and add half a jar of honey. Warm stirring until the honey and the vinegar mix together. Pour this back over the garlic and place the jar in a cool dark place for another 4 weeks. After that you can use the garlic to cook food, as a side dish or just eat it like that because it’s very tasty. Keep in mind that this medicinal pickled garlic would last for almost an year.

Once you’ve learned how to prepare medicinal pickled garlic with honey you can improve the recipe by adding all sorts of spices to make it taste even better (like bay leaves, thyme or you can make it spicy).

Spicy Pickled Garlic With Peppercorns And Saffron Threads

What do you need?

    • 1 pound of garlic
    • peppercorns (12-40 peppercorns – depending on how spicy do you want to make it)
    • saffron threads
    • apple cider vinegar
    • bay leaves (4-8)
    • sugar (1/3 cup)
    • 4 jars (of 4 ounce)

Using this recipe you will make four jars of spicy pickled garlic. First sterilize the jars in a pot with boiled water (10-15 minutes) then peel the garlic. Place the saffron, the sugar and the vinegar into a pan and boil them. Put the garlic cloves into the jars adding one or two bay leafs and peppercorns. Pour the hot mix over the garlic, and top with the lid and band. If the jar doesn’t seal within 2-4 hours, you can put the jars in a hot water bath for ten minutes, or store in the refrigerator.

Once you’ve caned your first jars of garlic you can improve the recipe by adding all sorts of spices to make it better for your own taste.

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