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.
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Re pickled garlic, is the lid required to be screwed on or do you use a cloth to cover?
Fido jar. You want a anaerobic ferment. Fido jars lets the excess gas out and keeps the fermentation in. Oxygen free. You can get them at La Sur Table.
I have searched at this site for Fido jars and they have no such thing. Is the spelling corect?
I use this brand. They are awesome and customer service is wonderful.
Can one substitute coconut sugar for regular? If so…what amount for replacing the 1/4 cut sugar…?
Cawol I would not, do any substitute. It is a small amount of sugar, or JUST TRY IT, AND SEE. Use coconut and see how it melts, tastes.
Can you do a 10 minute water bath after the pickling period is over or is it necessary if making many more batches?
Using the medicinal garlics:
What is the DOSAGE used?
How often, etc.
kewellgrammie; this is a natural food. Just eat what you want. A handful. See, how you feel. Then eat some more. I don’t think you can overdose. IT IS GARLIC. lol
I would do it every 4 hours, at least. I’ve eaten half a jar, before, not home made. I just love the taste. You can buy garlic stuffed olives. I just eat about 7 at a time. DELICIOUS.
Do you have all this info in books that can be bought. When I had to move from CA to FL I had to leave many books on survival.
A half a jar of honey is not clear enough. Are we talking an eight ounce or what?
abu; a bit late, but judging by the jar pictures, regular mason jar, or a bit smaller. I would use, half of 8 oz, jar.= 4 oz. Then again, if you don’t want it that sweet, use 2 oz. of honey.
It does need a lot of explanation. What is a, “normal jar?”
Then cover all the garlic cloves with cider vinegar.
I would add a bay leaf. Good luck.
I personally find all recipes in here are basically=BUY MY BOOKS…(i own the lost ways….).There are NO EXACT amounts of each ingredient,how can you create/prepare anything ..by guessing.Please give a COMPLETE how to…..or forget it. Mario,Canada
Why is the garlic turning Colors? It was only a matter of a few days, then the garlic started to turn a green/blue in color. Is it safe to eat?
Same thing happened to me. Still wondering what to do with the green garlic.
I need to know more about pickled garlic/measurments
My mother used to make the best Dill Pickles, adding the dill and lots of garlic, when she prepared them. I really liked her pickles, but the pickled garlic was the BEST. She even canned a jar of pickled garlic for me, like making dill pickles without the cucumbers … Amazing snack.
Garlic that has turned blue or green during pickling or cooking is perfectly safe to eat, and the presence of color has no effect on the garlic’s flavor.
I heard that pickling garlic in apple cider vinegar destroys the allicin that is anti bacterial, anti viral, anti fungal. Is this true?
I thought about adding some cinnamon to the honey. Any thoughts on that?
should the garlic turn Green? mine did after a week not sure if its still good
Chinese garlic has many added chemicals. Very bad. Get organic