Standing at the Portal
- Oct 16, 2007
I use garlic daily.
I buy it organic and fresh.
Then I pickle it.
Fill one quarter of a pickling (mason) jar with balsamic vinegar
fill the jar with peeled garlic cloves,
then with the remaining room, distilled white vinegar,
add Redmond salt or Celtic, or your preference,
Add a few sprigs of favorite herb
Let it sit in the frige for at least two weeks.
Then two cloves daily. Its still hot but bearable. No garlic aura either.
For garlic to provide the antibacterial effects of allicin it needs to be hot and whole, that is uncrushed. If it sat in the frige for a year the heat would significantly decrease as the allicin degrades, but other benefits remain.
You can reuse the vinegar mix several times over.
Sometimes garlic will look blue after pickling. This is the vinegar reacting with the copper found in garlic. It is not a problem.
If you get really sick two cloves every 2 to 3 hours is recommended.
(I heard a testimonial once that this cured MRSA for someone who had no health insurance to pay for drug treatment)