Medicinal Pickled Garlic
With cold and flu season coming up soon once again I am thinking ahead this year so I am making some medicines to have ready to fight back fast.
That is some powerful stuff! There is much more information in the book, it is a wonderful addition to your homesteading or prepping library.
Peeled garlic cloves (enough to fill a jar)
Raw apple cider vinegar
Raw Local Honey
Fill a mason jar with garlic cloves; use any size jar you like. Fill the jar with apple cider vinegar to cover the garlic completely. Place the jar in a warm place for 3-4 weeks.
Medicinal Pickled Garlic ~ After 3-4 weeks, strain off the liquid(this is when you will add the honey). Set ½ the liquid aside to use as you wish. Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide said,” …to be used in salad dressings and marinades. “ Oh, what about a brine for refrigerator pickle items? Like pickled radishes! So here is my recipe for Pickled Garlic Pickled Garlic and Refrigerator Pickles Refrigerator Pickles for you
Place ½ the liquid in a saucepan and add an equal amount of raw honey. Over VERY LOW heat; under 100F or 38C (as not to kill the good stuff in the cider and the honey), warm stirring until the is mixed in to the vinegar. Pour this back over the garlic. Allow this to sit for another 3-4 weeks in a cool dark place. The pickled garlic should keep for a year.
Eat the garlic as you wish. It is quite addictive. When you eat one, for an unknown reason shortly after you will want another. It is quite strange. They are very tasty and offer all the benefits of fresh garlic without the slap in the face ya get from biting into a fresh clove!
Medicinal Pickled Garlic ~
I have had a few questions about garlic turning green or blue, this is a natural reaction. The garlic is perfectly fine, it just looks different. here is the long answer according to http://whatscookingamerica.net, “The discoloration is due to pigments that form between sulfur compounds in garlic and amino acids. When the garlic tissue is disrupted, as happens in processing, an enzyme is liberated and reacts with it to form thiosulfinates compounds that then react with the natural amino acids in the garlic to form blue pigments. The age of garlic determines how much isoalliin there is in the first place, and the nature of the processing determines how much enzyme is liberated.” It can also turn green or blue based on what type of water you use and pans you cook in.
My current batch of medicinal pickled garlic has a few blue/green cloves now after day 2 of sitting.