Pickled Garlic for Cold & Flu Season

by Maria Tabone August 21, 2016

Now that sMT2ummer is coming to a close and the cooler weather and flu season is right around the corner it’s time to think about pickled garlic!

Lately I learned in Elisakit.net that Garlic is a powerhouse for colds and flu as it has antibacterial and antiviral properties.  It’s also great for fungal infections, lowering both cholesterol and blood pressure and also prevents against blood clots. You need to eat it raw since the antibiotic properties are lost when cooked. Since it can be hard to eat raw, try pickling it. The taste is milder and delicious.  Here is a great and easy recipe to do that.  I just bought my garlic this past Sunday at my local farmers market and as I write it is being turned into medicine.  At the first sign of a cold or the flu eat 5 cloves a day. It’s not just for when you are feeling ill, you can add it to salads or eat it as a snack.



Peeled garlic cloves (enough to fill whatever size jar you choose) apple cider vinegar {to cover), raw local honey (to taste)

Fill a glass jar with garlic cloves and cover with apple cider vinegar.

Keep in a warm dark place for two weeks. After two weeks, strain the liquid (into a bowl) and set the garlic cloves aside.

Pour half the liquid into a small saucepan over very low heat and add the honey stirring until it dissolves. I add a teaspoon but you can add more or less if you like.

Pour the reduction back over the garlic and store in a cool dark place, such as your pantry, for another 2-3 weeks.

Note: If your garlic turns green, don’t be alarmed.  This is a result of the interaction with the vinegar and it will eventually go back to its original color.

Maria Tabone
Maria Tabone


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