How pickled garlic can boost your health this winter

Pickled garlic is one of my most delightful discoveries. The love affair began with the very first clove, and now I can't imagine our winter pantry shelf without this delicacy.

Young garlic is not merely tasty, but it also offers several valuable health benefits. If you're a fan, you should absolutely consider preparing a pickle based on it. Discover the best recipe for pickled garlic.

Pickled young garlic contains natural sulphur compounds, such as allicin, which have strong antibacterial and antiviral effects. It thus strengthens the immune system and offers protection against infections. Pickled garlic is a natural probiotic, rich in beneficial bacteria that support a healthy gut flora. It aids digestion, improves nutrient absorption, and helps maintain the balance of the gut microbiome.

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

Ingredients:              

• 10 heads of 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 into thin sticks.
3. Prepare the brine by boiling water with salt.
4. Meanwhile, place the dill umbels with stems into sterilised jars, and add the whole spices.
5. Tightly pack the garlic cloves, and place the horseradish sticks in the empty spaces. Ensure that all ingredients are no 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 after about 10 days.
8. Store the jars in a dark place.