Amazing Health Benefits of Garlic Pickle

Traditional Indian meals are incomplete without pickles. Pickles not only double the taste of food but also increase appetite. But, if it is garlic pickle, what more can one ask for? Garlic pickle not only satisfies our taste buds but also provides many health benefits.

Garlic pickle is a rich source of antioxidants, amino acids and vitamin B among other nutrients, which helps us to deal with many health issues. Take a look at the various health benefits of garlic pickle.

1. Good for heart health: Garlic pickle helps to reduce cholesterol levels and triglycerides. It also has anti-inflammatory properties which prevent atherosclerosis and blood circulation problems. Garlic protects heart health by preventing blood clots and blocks, which cause heart attack.

2. Improves Metabolism: Garlic pickle helps in maintaining the level of iron in the blood. If the level of hemoglobin in the body is low, there may be a risk of anemia. Regular intake of garlic or garlic pickle could help to improve metabolism. A good metabolism keeps anemia at bay.

3. Strengthen immunity: If the immunity in the body is weak, then the risk of the flu is high. If garlic pickle is included in the daily diet, the body gets the strength to fight against cold, cough, and seasonal diseases.

4. Anti-aging: Garlic has the power to fight the anti-aging elements. By eating garlic pickles, you can get relief from premature wrinkles, dark spots and fine lines.

5. Treats Arthritis: Garlic reduces the pain caused by arthritis. The spread of arthritis can also be prevented by consuming garlic regularly, either raw or pickled. So if you are suffering from arthritis pain, you can start consuming garlic.

Blanch the Garlic Before You Pickle It

A compound called allicin present in garlic can react in the presence of vinegar turning the cloves a blueish-green. This may happen when you are using older cloves, have certain minerals present in the water or have the cloves come in contact with certain metals like copper or cast iron . While you may not be able to control this reaction entirely, blanching the garlic beforehand can help to deactivate the compound, making this reaction less likely to happen. If your garlic turns blue anyway, don’t worry. The color is harmless and tasteless, and your pickled garlic will taste just fine.

Pickle the Garlic

After the garlic is blanched it’s ready to be pickled. You can use red or white vinegar in the brine. Pick red wine vinegar for a rosy hue, or white wine vinegar for a lighter color. You can also try cider vinegar, unseasoned rice vinegar or sherry vinegar for a little variation. Steer clear of sweet vinegar, such as malt vinegar and balsamic vinegar, which can dominate the flavor. Also, be sure to use kosher salt for pickling. Unlike table salt, kosher salt has no added iodine, which can cloud the solution and can also contribute to discoloration.