Medicinal Pickled Garlic
I learned how my grandmother, who was always ready to treat us with her self-made remedies, would prepare medicinal pickled garlic. Garlic helps to treat sore throats, colds, flu, poor digestion and is an effective potent antiseptic and antimicrobial agent against many types of infections. It helps your immune system truly, above all. Garlic contains allicin, an antibiotic and anti-fungal compound that protects it (the garlic) from pests.
Ray Collins reveals the facts in one of his books (The Honey, Garlic and Vinegar Miracle) that the combination of honey, garlic, and vinegar not only alleviates the symptoms of colds but can also improve libido and energy; it immediately cures common ailments such as indigestion, heartburn and headaches.
How To Prepare Medicinal Pickled Garlic With Honey
- a normal jar with garlic cloves
- apple cider vinegar (How to Make Apple Cider Vinegar)
- half a jar of honey
- one jar
Fill the garlic jar with apple cider vinegar and hold for 4 weeks wherever you wish (room temperature). Strain off the apple cider vinegar after this period and place 1⁄2 of the liquid in a sauce pan and add half a jar of honey. Stir warm until the honey and the vinegar mix. Pour that back over the garlic and through the container for another 4 weeks in a cool dark spot. After that you can cook food using the garlic, as a side dish or just eat it like that because it’s very tasty. Keep in mind that this medicinal pickled garlic will last nearly a year.
When you’ve learned how to cook medicinal pickled garlic with honey, you can improve the recipe by adding all kinds of spices to make it taste even better (such as bay leaves, thyme or spicy ones).
Spicy Pickled Garlic With Peppercorns And Saffron Threads
What 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)
You will produce four jars of spicy pickled garlic using this recipe. Sterilize the jars in a boiled water pot first (10-15 minutes), and then peel the garlic. Put the saffron, sugar and vinegar into a saucepan and cook. Put the garlic cloves in the jars with one or two bay leaves and peppercorns added. Pour over the garlic the hot mix, and top with the lid and band. If the jar doesn’t seal within 2-4 hours, you can place the jars in a 10-minute hot water bath, or store them in the fridge.
Once you have your first garlic jars canned you can improve the recipe by adding all kinds of spices to make it better for your own taste.
Japanese Pickled Garlic – Ninniku Miso-Zuke
What you need:
- fresh organic garlic (9 oz)
- miso (9 oz)
- 3-4 Tbsp traditional, organic Mirin (optional)
It takes longer to prepare the Japanese pickled garlic properly, and to age it for 6 months. Within 3 years it will hit its full flavour. Miso fermented garlic should be eaten straight from the jar, or sliced/smashed, with or without a spoonful of the equally tasty garlic-infused miso, topping off bowls of soups or stews.
Unlike raw garlic, pickled garlic doesn’t make your breath smell that bad, but you can make garlic tea if you don’t want to lose your friends and still benefit from the antibacterial properties of the garlic. It’s very easy: boil over 2-3 large chopped garlic cloves a cup of water and allow them to infuse for a few minutes. Squeeze 1⁄2 lemon juice, 1 tablespoon apple cider vinegar, and sugar or honey.
Related: Canning Lemon/Lime Curd