Hurray, it’s time to prepare your favorite meal, but then, there’s this particular ingredient you can’t find, and it contributes a great deal to the flavor of that dish, and you can’t even find it. And annoyingly, this ingredient is not even replaceable.
Of course garlic is not replaceable in our dish, it adds this exceptional flavor to our dish be it pickled garlic, minced garlic or whatever form it may be in. One challenge you may be having is finding the garlic in the position of the store where it is stored.
Generally, when you visit a grocery store, garlic in whatever form is mostly kept in the produce section of the store beside other herbs, so when you visit the store to get some pickled garlic, minced garlic, or whatever, do well to check beside the onions, ginger, etc., which are very common ingredients intended to add flavor to our dishes.
Also, you should be careful and thorough enough to observe the display in each section of the store. Look for a section for pureed herbs because your garlic is likely to be there.
Is pickled garlic good for you?
There’s always a question about how healthy what we are taking in is, but you need to know that pickled garlic has been an ancient tradition, especially in Indian dishes. One reason is that pickled garlic adds so much flavor to the dish.
Indians are one of the highest users of pickled garlic, and when garlic is pickled, it is mostly stuffed with various minerals and vitamins like vitamin C, vitamin A, potassium, and many more. Pickling garlic does involve the fermentation process, which also increases the antioxidants in the garlic pickle.
The fact that garlic usage didn’t start today and this is because it doesn’t just add flavor to our dishes but also because of its medicinal value. The truth is, pickled garlic is very healthy for you as it can improve your living conditions. Pickled garlic is rich in antioxidants, vitamins, and minerals, and it also possesses antibacterial, antibiotic, and antiviral properties that can help to protect us against some deadly diseases and conditions.
Below are some of the detailed benefits of pickled garlic.
- The first benefit on our list is its importance for promoting heart health. As you know, garlic is packed with anti-inflammatory properties which protect the heart by preventing atherosclerosis. They also help to lower cholesterol levels and triglycerides. They protect the heart by preventing clotting and blocking.
- They are also good for treating common cold conditions by improving the body’s immunity. This is possible because of their antioxidant and antibacterial properties, so just a fair amount of pickled garlic is enough protection against the common flu and cold.
- Garlic contains a compound known as organosulfur which helps to destroy brain tumors.
What are the bad effects of eating pickled garlic?
You must have known, seen or heard about all the goodies that comes with the use if pickled garlic, the benefits to the immune system, how it aids to reduce blood pressure, cholesterol level as well as the detoxification of heavy metals in the body but do you know that there are health risk associated with consumption of pickled garlic.
The health risks associated with garlic are not very pronounced, but some people may react really badly to fermented garlic. We all know that garlic can potentially thicken the blood. Therefore, overly consuming garlic may lead to an increased bleeding risk. Also know that it may react with anti-HIV medication.
Also, if you have allergies, garlic intake may be misinterpreted by your body’s system as a threat, which often leads to allergic reactions. Some visible symptoms of garlic allergic reactions are hives, itchy nose, sneezing, skin inflammation, watery eyes, wheezing or shortage of breath, stomach upset, nausea, vomiting, etc.
Note that symptoms of the side effects of pickled garlic may not be the same for every person. Ensure you consult an expert before introducing pickled garlic into your diet.
Does pickled garlic taste like garlic?
People often ask what pickled garlic tastes like. Will it have additional flavor or will it just take it like your normal garlic? To answer this question, we are going to have a look at what pickled garlic is.
First off, pickled garlic is your normal garlic but it’s been preserved in pickle juice or liquid. The liquid used in its preservation gives the garlic clove several flavors, be they sweet, sour, or even kinds of spicy.
The process of pickling garlic alters the initial feel of the garlic and, at the same time, increases its shelf life. The normal, uninterrupted feel of garlic is usually firm, but pickling the cloves makes it pretty soft, giving it a chewy, appealing feel that makes it very suitable as a condiment for drinks and dishes.
What we are saying in essence is that pickled garlic tastes and feels slightly different compared to normal fresh garlic, with a milder flavor, which makes it a perfect option for people who despise the strong smell of garlic.
Why does my pickled garlic turn blue or green?
Do you, or have you ever noticed your fermented garlic undergo a color change? Well, you need not panic as it is a completely normal occurrence that occurs due to the reaction between the garlic and the acid.
To start with, the normal color of your garlic should be a creamy white color, which may be altered when introduced to an acidic environment. Lemon juice or vinegar are some of those liquids that can potentially alter the color of garlic cloves by changing and reforming the molecular structure of the cloves, thus creating a new molecule known as polypyrroles, which is responsible for the blue or green coloration of the garlic cloves.
Sometimes, an external acidic liquid is not needed for your garlic clove to change its color with time. Bacteria secreted during the lacto fermentation process produce lactic acid, which creates a very convenient environment for your garlic to undergo a color change.
Is it safe to eat garlic with a green or blue color?
Sometimes when we observe color changes in our edibles, what comes to mind is either their ripening or getting bad. Well, this is not applicable in all situations, as some of the time the color changes are caused by harmless chemical reactions.
When your garlic turns blue or green, it is not bad but just evidence of a chemical reaction going on. Did you know that some Chinese prefer blue garlic for some of their dishes? So it is very safe to eat your garlic irrespective of the color change, and this change doesn’t really affect the taste and feel of the cloves.
If you are still uncomfortable with the color change in your garlic cloves and don’t want your garlic to undergo this change, you can just blanch the garlic cloves before the fermentation process, but keep in mind that some of the flavor will be lost, so it is much preferable to use the garlic as it is without blanching to get its full awesomeness.
How do you use pickled garlic?
Using pickled garlic is not restricted to just one way; you can use it in several different ways and in different dishes. We are going to be looking at some ways we can incorporate pickled garlic into our dishes, either as a side dish, an appetizer, a snack, a topping or as a secondary ingredient.
- The first thing on our list is using pickled garlic on pizza toppings. We are at liberty to add sliced pickled garlic to pizza sauce or on top of pizza. You can add it before or after cooking.
- One way to use pickled garlic is to add it to cocktail garnishes and toppings, as is the case with the bloody Mary. You may also choose to replace the olive in your martini with sliced pickled garlic for additional flavor with the original recipe.
- Pickled garlic may also be used as an appetizer, as in the case of your hummus. Chickpeas are ground with tahini, lemon juice, olive oil, and garlic to make the hummus. Introducing pickled garlic into the recipe gives it a less spicy flavor, making it sweeter than your fresh garlic.
We may also choose to use pickled garlic in a relish or on a charcuterie board. Sometimes we can introduce olives, grapes or other fruits as an accompaniment to meat, cheese or even bread on a loaded charcuterie board. The purpose of introducing pickled garlic is to lighten the flavor of the dish.
What is the best way to preserve pickled garlic?
Pickled garlic is certainly a good option to replace fresh garlic, but we want to make them in large quantities to last us over a period of time. Pickled garlic can be stored in airtight containers in our refrigerators which will keep it fresh for about 3 to 4 weeks