Pickled garlic: A flavorful and healthy winter pantry must

Pickled garlic is one of my best discoveries. I fell in love with its taste from the first clove, and now I can't imagine my winter pantry shelf without this delicacy.

Garlic is not only tasty but also has many valuable health properties. If you are a fan, you should consider preparing a pickle based on it. Discover the best recipe for pickled garlic.

Pickled young garlic contains natural sulphur compounds, such as allicin, with strong antibacterial and antiviral effects. It strengthens the immune system and protects against infections. Pickled garlic is a natural probiotic, rich in beneficial bacteria that support a healthy gut flora. It aids digestion and nutrient absorption and maintains the balance of the gut microbiome.

The anti-inflammatory properties of pickled young garlic can help alleviate inflammatory conditions in the body. This can be particularly beneficial for people with autoimmune diseases and digestive tract inflammatory conditions. Additionally, it is worth mentioning that pickled young garlic supports heart function and can contribute to improving respiratory health.

Ingredients:

              
• 10 heads of young garlic,
• 1 horseradish root,
• 1 teaspoon of allspice berries,
• 1 teaspoon of peppercorns,
• 2 dill umbels,
• 1 teaspoon of coriander seeds,
• 1 litre of water,
• 1 tablespoon of rock salt.

Preparation:

1. Peel the garlic and divide into cloves.
2. Peel the horseradish and cut it into thin sticks.
3. Prepare the brine: boil water with salt.
4. Meanwhile, place the dill umbels with stems into sterilized jars, and add the whole spices.
5. Tightly pack the garlic cloves, and place the horseradish sticks in the empty spaces. All ingredients mustn't reach higher than four-fifths of the jar's height.
6. Pour the hot brine over everything so that it completely covers the ingredients.
7. Tightly seal the jars. The pickled young garlic should be ready in about 10 days.
8. Store the jars in a dark place.