Pickled young garlic

Fresh garlic is distinguished by a kind of rich taste and aroma, and besides, it is rich in vitamin and mineral composition. By the way, the taste and aroma features of this plant are primarily due to its chemical composition, which is replete with biologically active compounds and, so-called, organic sulfides thioesters. It is customary to use cloves or wedges of garlic bulbs as food.

It is worth noting that young green garlic, in particular fresh leaves and arrows of the plant, is especially popular in culinary affairs. Interestingly, for the first time, the inhabitants of India began to use young green garlic for food purposes, and in those distant times, when the formation of an ancient civilization took place, humanity knew about the useful properties of this plant and actively used it in folk medicine.

In addition, young garlic was used in cooking and alternative medicine in Ancient Russia. So, green leaves and shoots of garlic, which are one of the first to appear on the beds of domestic gardeners and gardeners, are today considered an effective natural remedy in the fight against vitamin deficiency. In addition, young garlic contains amino acids indispensable for the human body, as well as ascorbic acid, thiamine, nicotinic acid, polysaccharides, lysine, riboflavin and other minerals.

Young garlic green is often used in the preparation of a variety of first and main courses, vitamin salads, as well as as an ingredient in savoury snacks. This tasty and healthy plant is so highly valued by culinary experts that they even prepare pickled young garlic for future use.

For the preparation of homemade pickled young garlic, which is distinguished by a rich subtle taste and a characteristic aroma of a mature plant, high-quality raw materials are carefully selected. In other words, fresh greens are inspected for damage, sluggish parts and pests that are removed by soaking in a salted solution.

As brine for the preparation of pickled young garlic, a filling is used, similar in composition to that used for pickling cucumbers, tomatoes and other vegetable crops. In the composition of brine for pickled young garlic, table vinegar or acetic acid is necessarily present - both options have a preserving ability and are responsible for the acidic taste of the finished product.

The calorie content of pickled young garlic is at a fairly low level, amounting to only 42 kcal, which falls on a hundred grams of the finished product. This level of nutritional value, along with the vitamin-mineral composition of pickled young garlic, makes it possible to classify the plant as a food of a dietary and at the same time therapeutic nature. Therefore, regular consumption of it as food within reasonable limits has an extremely favorable effect on the human body.