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.
In one of his books (The Honey, Garlic and Vinegar Miracle) Ray Collins expose the evidence that the mixture of honey, garlic and vinegar not only ease the symptoms of colds but also can boost the libido and energy; it instantly treat common ailments like indigestion, heartburn and headaches.
How To Prepare Medicinal Pickled Garlic With Honey
- a normal jar with garlic cloves
- apple cider vinegar (How to Make Raw Apple Cider Vinegar at Home)
- 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
- 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.
Japanese Pickled Garlic – Ninniku Miso-Zuke
- fresh organic garlic (9 oz)
- miso (9 oz)
- 3-4 Tbsp traditional, organic Mirin (optional)
It takes more time to properly prepare the Japanese pickled garlic and 6 months to age it. It will reach its full flavor in 3 years. Miso fermented garlic should be eaten straight from the jar, or sliced/smashed, topping off bowls of soups or stews, with or without a spoonful of the equally tasty garlic-infused miso. You can find the recipe and how to prepare Japanese pickled garlic here.
Unlike raw garlic, pickled garlic does not make your breath smell that bad, but if you don’t want to lose your friends and still benefit from garlic antibacterial properties you can make garlic tea. It’s very easy: boil a cup of water over 2-3 large chopped garlic cloves and allow them to infuse for a few minutes. Squeeze in the juice of ½ lemon, 1 tablespoon apple cider vinegar, and honey or sugar.