Pickled garlic

Garlic as a vegetable crop is popular almost all over the world, while it is highly valued not only as a fragrant seasoning when preparing dishes, but also due to its numerous healing properties. It is difficult to imagine the cuisine of a world in which such a valuable product would be easily dispensed with.

Interestingly, garlic is usually used both fresh and dried. Black garlic is also known, which is made naturally due to fermentation. Undoubtedly, pickled garlic is also tasty - pleasant to taste, just as habitually rustling, and at the same time you can eat it without fear of consequences - in particular unwanted breath.

Today, you can buy ready-made pickled garlic in the canned food departments, which are available in almost all grocery stores. This natural product is always distinguished by excellent taste and health benefits, however, if it is made on the basis of high-quality raw materials without the use of artificial additives.

In addition, pickled garlic can be prepared at home, and in different ways. For example, pickled garlic is most often harvested for the winter in a hot way, although pickling in cold brine is also quite popular among culinary experts.

You can eat cooked pickled garlic after a few days from the moment of capping. This product for garlic lovers is very tasty not only as an independent snack, but also accompanied by other products. For example, you can serve pickled garlic with potatoes, stewed or baked vegetables, any meat dishes.

The benefits of pickled garlic

The healing properties of the fresh product are not in doubt, but is there a benefit of pickled garlic? No doubt. It has been established that even after heat treatment, this product contains bioactive substances: allicin and ajoin, which contribute to the better production of hydrogen sulfide in the body - a natural antioxidant.

In addition, the benefits of pickled garlic are also obvious in helping with bacterial viral diseases, atherosclerosis and scurvy. It may be recommended to reduce dangerous cholesterol, as well as in the prevention and treatment of heart and vascular diseases. However, it is worth remembering that the benefits of pickled garlic are manifested only with the rational use of this product.

Harms of pickled garlic

Meanwhile, the harm of pickled garlic is observed in the case of personal intolerance of this vegetable, manifesting itself in attacks of headache, a decrease in the reaction rate, as well as inattention. In addition, in the presence of diseases of the internal organs, you should also eat pickled garlic a little.