We are living in a very strange year now, with a pandemic, some strikes in Poland (where women must fight for their rights), as well as many natural catastrophes such as the biggest ever fires in Australia and Poland. Anyway today I didn’t wanted to write about problems but introduce you new recipe! 😉
Searching for remedies
A lot of us not only struggle with health because of COVID-19 but also the flu. Naturally, we all search for remedies. Of course, Mother Nature has already brought us what is the best for us.
Today I have a simple recipe of pickled garlic for you. Pickled garlic is a turbo version of garlic — for a few reasons. First of all, pickling is a procedure that increases the nutritional value of basically every product. Secondly, pickled garlic is tastier. It is so crunchy, juicy, lighter in taste, and yet very tender and strong. It is also an aphrodisiac!
What else is important about garlic? Pickled garlic is a natural probiotic – our gut bacteria like it!
Garlic has cholesterol regulating properties. It has other important properties as well as being antibiotic, antifungal and antiviral. I also love it for its taste and smell. For me, it is an irreplaceable spice in the kitchen! I know because of its strong smell it can be eaten a little less or avoided before a romantic date. But here is a recipe option of pickled garlic for you!
- 10 heads Garlic cloves peeled
- 1 piece horseradish peeled
- 1 piece oak leaf, grape, currant, fennel optional
- 1 litre water
- 1 EL salt, grainy pepper
- 3 piece bay leaves
- First prepare marinade – boil 1 litre of water with a flat tablespoon of salt, add
2-3 bay leaves, a few grains of pepper and boil the whole pot – so that the spices release the taste and smell. Let it boil slightly with spices, covered.
- Peel the garlic.
- Prepare the jars.
- At the bottom of the jars put bay leaves, grains of allspice from the pickle + possibly other spices.
Then place the garlic over the spices. At the end you stick in the peeled horseradish root.
- Pour the hot marinade into the whole jar and close the jar.
- You can keep it in the kitchen for a few days – for fermentation to
start. Then, move it to a cool place / refrigerator. Well picked garlic should be eatable for several months.Fermentation lasts from 2-6 weeks – it depends on time and temperature.