Pickled garlic - antibiotic and probiotic in one
Pickled garlic combines the extraordinary power of a natural antibiotic and probiotic, so it should stay in our diet for good. It is also milder in taste and less irritating to our stomach than its fresh counterpart. See what properties pickled garlic has.
Pickled garlic is an interesting proposition for people who would like to help themselves with this natural antibiotic, but do not like its burning taste and smell that garlic leaves in the mouth. Pickled garlic retains its health-promoting properties, and is much milder in taste and devoid of a characteristic smell.
Pickled garlic can be eaten as an addition to main courses, sandwiches, sauces and salads. The pickle is also suitable for drinking.
Pickled garlic - why is it worth eating it?
The advantages of garlic do not need to be presented to anyone - it is considered a natural antibiotic that helps in the treatment of infections and inflammations. Eating it regularly also has a positive effect on our immunity. On the other hand, pickling garlic gives a double benefit - thanks to the fermentation process, i.e. the action of lactic bacteria, this vegetable gains the advantages of silage, i.e. it becomes a natural probiotic that regulates the work of our intestines and cares for our bacterial flora.
Pickled garlic - properties
- strengthens immunity
- prevents viral infections of the respiratory system
- has antibacterial, antiviral and antifungal properties
- fights parasites such as pinworms, tapeworms and roundworms
- supports the fight against colds and flu
- strengthens the cardiovascular system, protecting against heart attacks and strokes
- removes toxins from the body
- supports digestion
- prevents flatulence
- rebuilds the bacterial microflora
- fights atherosclerosis
- lowers blood pressure
- has an anti-cancer effect
- prevents the aging of the body as it fights free radicals
Pickled garlic - composition
- flavonoid compounds
- essential oils rich in sulfides and allicin
- amino acids
- saponins
- sugars
- mucus compounds
- vitamins: B1, B2, PP, vitamin C, provitamin A
- mineral salts, incl. potassium, calcium, magnesium
- rare micronutrients: cobalt, chromium, nickel
Pickled garlic - how to make it?
Pickling garlic is very simple, it is very much like pickling cucumbers. Even the ingredients we put in the jar are similar
Ingredients:
- 1 liter of water
- 10 heads of garlic
- 1 tablespoon of salt
- horseradish root
- allspice
- 2-3 bay leaves
- a few peppercorns
- dill stalk
- mustard
- possibly: thyme, marjoram, oregano
Step by step recipe:
- Divide the garlic into cloves and peel them.
- Scald the jar and put horseradish, pepper, allspice, bay leaves and mustard on the bottom
- Then put the cloves of garlic in a jar and put the dill on top.
- Prepare brine in a pot: add 1 tablespoon of salt to 1 liter of water and cook for 10 minutes
- Pour the vegetables with brine, close the jar and put it in a dry, dark place for at least 3 weeks. After this time, the garlic is ready to eat.