What is pickled garlic? It is a simple dish in which peeled garlic cloves will be put in a glass jar (plastic container is not recommended for pickling) then wiill add vinegar, salt and sugar. Some are putting pepper or chili to make it spicy but I prefer the basic. Even if the garlic is spicy in nature, pickling it will make it non spicy but crunchy, sweet and sour in taste. It has to be refrigerated or stored in a high temperature and canning is not recommended due to risk of bolutism that produces toxins in the body.
What are the top benefits of eating pickled garlic?
1. Prevention of Cancer
Garlic is found useful against cancer. It's been used for preventing conditions like brain cancer, lung cancer, prostate cancer, breast cancer, stomach cancer, rectal cancer and colon cancer. Organo-Sulfur compound found in garlic destroys one of the dangerous cells in brain tumors.
2. Treats Cold
Less immunity is a reason for possible attacks of cold. Garlic has antibacterial and antioxidant properties which can boost the human immune system. Including a small amount of garlic pickle in your can protect your body against common cold and flu.
3. Treats Arthritis
Garlic reduces pain caused by arthritis. Diallyl sulfide (DAS) and thiacremonone are the reasons for garlic’s anti-arthritic properties. The spread of arthritis can be prevented by consuming garlic, either raw or pickled.
4. Improves Iron Metabolism
Garlic helps iron absorption in the blood. The protein, Ferroportin, is responsible for iron circulation between cells and the blood. Low hemoglobin or iron deficiency may lead to Anemia and several other diseases. Iron rich foods like green vegetables, red meat, pumpkin seeds should be consumed to regain iron level , which is essential to fight diseases.
5. Promotes Heart Health
Garlic has many cardiovascular benefits. Garlic is believed to reduce cholesterol level and triglycerides. It has anti-inflammatory properties which may prevent atherosclerosis and blood circulation problems. Garlic protects the heart by preventing blood clots and blocks, which may lead to heart attack. Allicin and H2S(hydrogen sulphide) contained in garlic helps in regulating blood pressure.
NOW HERE'S A QUESTION:
Why some garlic turns bluish or greenish when pickled like this?
When pickling or cooking garlic, sometimes it turns a turquoise or bluish-green color. Don't worry; this is perfectly normal and doesn't mean there's something wrong with the garlic.
Garlic contains an odorless sulfur compound called alliin. It also contains an enzyme called alliinase. When a bulb or clove of garlic is in its natural, whole state, the two chemicals have little interaction (and the garlic is relatively odorless). When you cut or crush the garlic, the alliin and alliinase are mixed, creating an organosulphate compound called allicin. This is what gives garlic its pungent odor and distinctive flavor. And that's why garlic gets only stronger the more you chop or crush it.
When garlic is combined with an acid (such as vinegar), the allicin reacts with amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which throw colors. Four pyrroles clustered together create green (this is why chlorophyll is green). Three pyrroles linked together creates blue. And it is perfectly safe to eat.
References of article:
https://aathiraifoods.com/blogs/post/why-is-garlic-pickle-good-for-you-5-incredible-reasons?srsltid=AfmBOorIqKpQTIWtT5EFJBoZ54m7h1FBjNnAqoPH-qYNjcc95-nqPD6C
https://www.thespruceeats.com/garlic-turns-blue-when-pickled-1327752
References of image:
https://sushiguidelb.com/product/pickled-garlic-100g/
https://www.simplyrecipes.com/pickled-garlic-quick-pickle-recipe-6748896
https://www.facebook.com/share/p/1FzAkg6Fwm/
Made by: Zethina Eryl M. Sahagun
VI-Positibo
Ma'am Rose Ann Dulay
