Pickling has a long history throughout most regions around the world. This is probably due to the fact that pickling is one of the oldest methods for storing and preserving food. Garlic pickles differ from the typical pickle in taste and use. The crunchy garlic has that same garlic zest, but can serve less as a garnish and more as a high energy snack. Make some today and you can store it for up to a week. Take some with you for lunch sometime, simply pack it inside your airtight jar and it will stay fresh.
Health Benefits
Garlic possesses a chemical called allicin; it’s responsible for that distinctive garlic smell some love and others hate. Allicin offers a wealth of health benefits that set it apart from most other vegetables. The compound helps combat the common cold, and boosts the immune system. It’s even been proven to lower the duration of a cold. Garlic also lowers cholesterol and helps to prevent diabetes and heart disease. It even helps prevent dementia and Alzheimer’s disease.
Ingredients
kg onion—sliced: 1
g garlic—cloves separated and peeled: 250
cups mustard oil: 3
tbsp fenugreek seeds: 6
tbsp chilli paste: 4
tbsp black cumin seeds: 4
cup fennel seeds: 1/2
tbsp of turmeric paste: 3
vinegar: 3 tsp
salt to taste
How To Make Garlic Pickle
- Heat oil in a saucepan over medium flame, and sauté fenugreek seeds, black cumin seeds, chilli paste, and turmeric. Wait for about 4 minutes before you add onions and garlic.
- Add salt and vinegar and let boil for a few seconds. Turn off the flame, let cool, store in clean air tight ceramic or glass jars.
Trivia
Garlic was used as an antibiotic during World War II.