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Preservation and Pickling of Garlic in Apple Cider Vinegar
For thousands of years raw garlic has been recognized and utilized not only for its wonderful, savory taste, but for its purported health benefits as well. However, eating raw garlic can also provide social difficulties from breath odor, and side effects such a burning sensation in the mouth or stomach, heartburn, body odor, or digestive upsets.
Fermenting or pickling garlic in apple cider vinegar not only preserves but is said to help eliminate most of the complications from eating the garlic raw. It also opens up a whole new world of delicious ways to eat garlic. Apple cider vinegar is a prebiotic and naturally fermented food that supports and feeds the probiotics existing in the gut, contributing to a healthier environment in the body.
Preserving garlic in apple cider vinegar is extremely easy, requiring very few steps.
The longer the garlic is left to pickle, the more mellow the taste will be. You can wait at least 2 to 3 weeks before eating, or you can experiment with time and ingredients in order to discover your personal preferred taste. The length of the process may vary depending upon the climate and season.
The taste of garlic preserved in apple cider vinegar is tangy, yet mellow and delicious. You might like to eat it raw by itself, or you can add it to a multitude of hot and cold dishes.
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