Pickled garlic: The tasty antibiotic boost your immune system needs
It tastes out of this world, it’s easy to prepare, and eating it can bring many health benefits. Garlic has long been known as a natural antibiotic; in its pickled form, it becomes a great ingredient for dishes and snacks.
During the fall and winter seasons, we are particularly susceptible to infections. It is worth taking care of strengthening the immune system, and the best prevention is using natural remedies that positively affect immunity. In the case of garlic, it has been scientifically proven to have effects similar to antibiotics. Therefore, it's worth reaching for it often; in the version proposed by Sister Anastasia, it tastes so good that you can eat it by the handful.
Pickled garlic is a natural antibiotic. What are its properties?
The properties of pickled garlic are countless, but its immune-boosting effect is worth highlighting, especially during the season of infections. Additionally, it facilitates the expulsion of phlegm, warms the body, and enhances sweating. It is worth mentioning that garlic acts similarly to antibiotics, which has been scientifically proven. The properties of this vegetable are compared to penicillin, erythromycin, or tetracycline.
Pickled garlic has a milder taste than raw garlic, so it will be useful if the intense garlic flavor bothers you. Additionally, it is pleasantly crunchy and very tasty. You can literally eat it straight from the jar. You can also add it to sandwiches, salads, casseroles, soups, meats, sauces, and roasted vegetables. So, it's worth having a few jars of this specialty in your pantry. The recipe for pickled garlic was shared by Sister Anastasia.
Pickled garlic: Sister Anastasia’s recipe
Ingredients:
- 4 bay leaves
- 2 cups of water
- Several heads of garlic
- Allspice
- 2 tablespoons of salt
- 2 cups of vinegar
- 1 teaspoon of mustard seeds
- 4 tablespoons of sugar
- Peppercorns
Preparation:
- Divide the garlic into cloves and peel them.
- Mix water, vinegar, salt, sugar, bay leaves, and mustard seeds in a pot, and bring to a boil.
- Put allspice and peppercorns in jars, then add garlic and pour the brine over everything.
- Screw the jars closed and pasteurize in hot water for 10 minutes.
- Put the ready jars upside down to cool for 24 hours.
- Store in a dark and cool place.
