Published on April 16th, 2018 | by Catherine Tingey0
I rarely got sick in high school and I attribute this to eating my Chinese grandmother’s pickled garlic.
Somehow I’d forgotten about it until now — so this year, I decided to recreate her recipe, stop taking my immunity supplements (Elderberry, Vitamin C, Zinc), and see if I got sick. Keep in mind that I work in people’s homes all day so I’m totally immersed in their biomes.
I’m happy to report that I was not remotely sick this winter! I’ve even tested out a couple of friends’ immunity and they too have not had any colds or flu since eating this pickled garlic.
Just an FYI – garlic is a phenomenal super food that has a long association with medicine and immune boosting. Allicin, the active compound in garlic, has anti-inflammatory, anti-fungal and anti-bacterial properties. It has also been shown to reduce arterial plaque, boost immunity, and enhance athletic performance.
One of my friends said he felt ‘high’ after eating just 1 clove. No joke.
Garlic purists know that the health benefits of garlic are most potent in its raw state, however I know few people who like the spicy bite (and vampire breath) that consuming raw garlic (crushed or cleaved) brings.
Pickling makes garlic much more accessible from a taste perspective and why eat something if it doesn’t taste good, no matter how healthy it is for you? That’s my philosophy, anyway.
So technically, yes, pouring boiling liquid over garlic as per this recipe does reduce its health benefits somewhat, but not as much as cooking it. (Note: fermentation is another process for preserving garlic and perhaps maintaining more allicin).
Lastly, if you’re any kind of pickle lover, you’re going to want to make this!
All you need are 2 four-cup mason jars; wide-mouth are ideal. Try to find already peeled garlic and this will take less than 15 minutes total.
- 24 oz organic peeled garlic (4- 6 oz bags)
- 4 C organic white vinegar
- 3/4 C white sugar
- 6 TBSP salt
SEASONINGS per JAR
- 2 TBSP whole black peppercorns
- 1 TBSP dried dill (can use 2 dill sprigs/jar as well)
- 1 TBSP crushed red pepper
- 2-4 dried red whole chiles
Put the seasonings in the bottom of the jars.
Divide the garlic amongst the 2 mason jars (12 oz of garlic/jar)
Bring vinegar, sugar and salt to a rapid boil, stirring until sugar and salt are dissolved.
Place the 2 jars in the sink and pour the boiling liquid over the garlic, dividing between the jars.
Allow to cool; then refrigerate.
Taste test in 1 week. If still too spicy, wait another week.
Keeps for 2 months+
** If some of your garlic turns a smurfy shade of blue, it is just an enzymatic reaction and totally safe to eat.