Medicinal Pickled Garlic

 

I have been making this wonderful Medicinal Pickled Garlic for years

Here is the original recipe that I use. I want to share with you.

I use this in recipes when I need some healing magick or just on it's own for real strength and healing. It is so good and so good for you. It takes awhile to peel all those garlic but it's well worth it, I separate each garlic into pieces and then I take a large knife and slightly smash each clove. makes it so much easier to peel each clove, I use each and every clove small and large and sperate them into the jar. Any honey will work and I buy Apple cider vinegar by the gallon because we use it for so many things.

Medicinal Pickled Garlic 

According to Gladstar’s book, “Garlic is the herb of choice in treating colds, flu, sore throats and poor or sluggish digestion… makes a potent internal and external antiseptic, antibacterial, and antimicrobial agent effective for treating many types of infection.”  

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!

Place ½ the liquid in a sauce pan 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!

***UPDATE***

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.”