How to Pickle Garlic in White Vinegar | The Frugal Chef

Pickled garlic, also known as fermented garlic, offers numerous benefits. Firstly, it enhances the flavor of various dishes with its tangy and slightly sour taste, making it a versatile condiment. Additionally, pickled garlic is a natural probiotic, as the fermentation process encourages the growth of beneficial bacteria that promote gut health. It also contains antioxidants that may help boost the immune system and reduce inflammation. Pickled garlic is known to have potential antimicrobial properties, which may help fight against harmful bacteria and other pathogens. Moreover, pickling garlic can extend its shelf life, allowing you to enjoy its benefits for longer periods. Whether added to salads, sandwiches, or used as a garnish, pickled garlic is a flavorful and nutritious addition to any culinary repertoire. So, incorporating pickled garlic into your diet may offer a tasty and healthful twist to your meals. Overall, the benefits of pickled garlic make it a worthy addition to any food lover’s pantry. Try pickled garlic and enjoy its unique flavor and potential health benefits! VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : TikTok: @joyouslivingbytfc How to pickle garlic - Place 2 cups water 2 cups white vinegar 2 tablespoons of non-iodized salt in a pot. Stir it until the salt dissolves. Bring it to a boil and simmer for a few minutes. Remove from the heat and allow it to cool down a bit. Fill a clean jar with some dill weed (optional) and peeled garlic can also add chili peppers if desired. Add peppercorns or mustard seeds or pickling spices. Pour the vinegar into the jar. Let it cool down completely and put a lid on it. Refrigerate it for 2 to 4 weeks. The longer it pickles the better it is going to be. Keep in the fridge for up to two months. Music courtesy of Artlist - Avner Kilmer - Bread & Breakfast