How To Make Medicinal Pickled Garlic (And Why It’s Beneficial)
I wanted to find some good recipes using garlic. With the recent outbreak of West Nile Virus in the states, I wanted to get my immune system running at peak performance. I’ve found that eating a lot of garlic really helps cut down on the amount of bites I get, and garlic is also a great remedy for colds and flu. It’s one of nature strongest antibiotics. That is why I grow a ton of it.
This recipe comes from Rosemary Glastar’s book “Rosemary Gladstar’s Medicinal Herbs: A Beginners Guide”.
Ingredients:
Peeled garlic cloves
Apple Cider Vinegar
Raw Local Honey
Fill a mason jar with the cloves and cover them with apple cider vinegar. Place in a warm but dark place for 3-4 weeks. I like to put my jars in a paper bag and then place them in the sun.
After a few weeks, strain the liquid and set aside.
Using half the liquid, place it in a small saucepan over very low heat and add the honey until fully incorporated.
Pour this back over the garlic and allow to sit for another 3 weeks in a cool dark place, like your pantry.
You can eat a clove of the garlic whenever you wish, but for treating cold or flu, you should eat about 3-5 cloves a day.
