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How To Prepare Medicinal Pickled Garlic

How To Prepare Medicinal Pickled Garlic

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

pickled garlicWhat do you need?

  • 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

pickled garlicWhat do 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)

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

Pickled GarlicWhat do you need?

  • 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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12 Comments

  • Val Posted April 11, 2020 2:53 am

    You are so fabulous! ! My dear …. I may be believing we are of the same age , and am so excited you are on the planet !
    Wonderful ! After looking at your Recipes from your tree website ( had to get through the selling bits )
    You are the real thing !
    Have been a self supportive illustrator, and love cooking , developed several non wheat recipes, studied French cooking….. you have so many nutritional ideas ___ You Go Girl !
    Never knew about Nettles and love your interactions with nature ! Am sending you a virtiual superWomen Cape !
    And am sending a website with work that I have humbling done while we were in this time space.

    • The Lost Herbs Posted May 15, 2020 11:12 am

      Hi Val,

      Thank you so much for your comment and for your encouraging words.
      I am so happy that our website inspires you and gives you more insight about herbs and natural remedies!

      God bless!

  • Diane Posted May 28, 2020 9:28 pm

    I love garlic, and will certainly use these recipes for health use! I wonder, since we do not really enjoy sweet pickles as a condiment, could I make the second recipes, the one with herbs and peppercorns, leaving out the sugar and adding salt? Would that kill the antimicrobial effect of the garlic?

  • Angela Sanders Posted June 17, 2020 10:26 pm

    I agree with these other readers I love garlic and will truly make this. I happen to have all that I need at home for this even a jar.
    I absolutely love these wonderful remedies and survival information.
    Angela

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  • Harold Posted October 5, 2020 2:14 am

    I just started the Forst stage of making medicinal garlic. I sterilized the jar, used bulbs of organic garlic that I pealed, and used Braggs ACV. My concern is that some of the garlic turned a Bluish/ greenish color. Any ideas? Or is this normal. I created it about 2 days ago.

    • The Lost Herbs Posted October 5, 2020 6:13 am

      Hi Harold,

      Thank you for your comment.
      When pickling or cooking garlic, sometimes it turns a turquoise or bluish-green color. This is perfectly normal and doesn’t mean there’s something wrong with the garlic or the recipe and it’s safe to eat.
      If you want to avoid in the future the blue or green color when pickling garlic, try the following solutions(Keep in mind that some garlic is more prone to coming out colorful, due to soil and irrigation conditions, and possibly the age of the garlic):

      – Use distilled water for pickling;
      – Use iodine-free salt; most kosher salt and sea salt does not have iodine.
      – Use stainless steel or enameled cookware and utensils; avoid copper, aluminum, cast iron, and tin.
      – Store fresh and pickled garlic away from sunlight.

      God bless!

      • Harold B. Lampasso Posted October 6, 2020 4:04 pm

        Thank you for the quick response!

  • Mary Hunter Posted April 19, 2021 9:10 pm

    I ordered your books several weeks ago and have not received any of them. Please send them as soon as possible or please refund my money for them. There were about ten books. The e-info is not as convenient for me as hard copies. Please contact me soon.

    • The Lost Herbs Posted April 20, 2021 6:53 am

      Hi Mary,

      Thank you for your comment.
      Please check your personal email. I have sent an email with your order details.

      God bless!

  • Miriam Olsen Posted August 18, 2021 8:39 pm

    I am wondering what size of jar or amount of honey I would use for the medicinal pickled garlic? Honey comes in so many different sizes of jars so I can’t just determine it that way. Thank you!

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