Pickled garlic: A natural antibiotic to boost your winter immunity

It tastes like it's from another world, is easy to prepare, and offers numerous health benefits. Garlic has long been recognised as a natural antibiotic, and in its pickled form, it has become a fantastic ingredient for various dishes and snacks.

During the autumn and winter seasons, we are particularly vulnerable to infections. It's worth taking steps to strengthen our immune systems, and the best prevention is the use of natural remedies that positively affect immunity. In the case of garlic, it has been scientifically proven to have effects similar to antibiotics. Therefore, it's worth incorporating it into your diet frequently. In the version proposed by Sister Anastasia, it tastes so delightful that you can eat it by the handful.

The properties of pickled garlic are numerous, but its immune-boosting effect is especially notable during the colder months when infections are rife. Additionally, it helps expel phlegm, warms the body, and promotes sweating. It's important to mention that garlic's antibiotic properties have been scientifically proven. Its effects are often compared to those of penicillin, erythromycin, or tetracycline.

Pickled garlic has a milder taste than raw, making it ideal if you find the intense garlic flavour overpowering. Additionally, it is pleasantly crunchy and extremely tasty. You can eat it straight from the jar. Add it to sandwiches, salads, casseroles, soups, meats, sauces, and roasted vegetables. So, it's worth keeping a few jars of this delicacy in your pantry. The recipe for pickled garlic was shared by Sister Anastasia.

Ingredients:

                
• 4 bay leaves,
• 500ml of water,
• several heads of garlic,
• allspice,
• 2 tablespoons of salt,
• 500ml of vinegar,
• 1 teaspoon of mustard seeds,
• 4 tablespoons of sugar,
• peppercorns.

Preparation:

          
1. Divide the garlic into cloves and peel them.
2. Mix the water, vinegar, salt, sugar, bay leaves, and mustard seeds in a pot and bring to a boil.
3. Place allspice and peppercorns in jars, add the garlic, and pour the brine over everything.
4. Screw the jars closed and pasteurise in hot water for 10 minutes.
5. Put the jars upside down to cool for 24 hours.
6. Store in a dark and cool place.