Garlic is a wonderful seasoning to add aroma, taste and nutrition to the dishes. Often few people do not like the smell or flavor of garlic. But they are losing out many benefits that we derive from garlic. Often it is recommended to use raw chopped or pressed garlicin many dishes to get the advantage of the benefits from the garlic.
Garlicis said to be native to central Asia and also one of the oldest cultivated plants in the world that has been grown for over 5000 years. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture.
Garlic was introduced into various regions throughout the globe by migrating cultural tribes and explorers. By the 6th century BC, garlic was known in both China and India, the latter country using it for therapeutic purposes. Throughout the millennia, garlic has been a beloved plant in many cultures for both its culinary and medicinal properties. Over the last few years, it has gained unprecedented popularity since researchers have been scientifically validating its numerous health benefits.
Currently, China, South Korea, India, Spain and the United States are among the top commercial producers of garlic. Due to the umpteen benefits that we get from garlic, many of us store the garlicin lemon juice or vinegar adding salt and eating one bulb daily. It’s very beneficial to health. Hence the same ways pickling of garlic has also become very popular. Garlic pickle has a very nice hot and sweet flavor. The sweetness is provided by jaggery. For making the Garlic pickle, firstly peel the garlicpods and keep aside.
In a pan add oil, when hot add mustard seeds and allow it to crackle than add cumin, hing, ginger and garlic paste, curry leaves and mix well. Reduce the flame. Add turmeric powder and jaggery to it and allow the jaggery to melt. Once done add mustard powder, coriander powder, cumin powder, pinch of fenugreek powder and mix well.
Switch off the flame. Add lemon juice, chilli powder and mix thoroughly. Remove the whole mixture in a bowl; add salt and the remaining half lemon juice. Mix well and store in a glass jar. Let it soak for 3 days and than you can start eating the pickle. You can also just soak the garlicbulbs in lemon juice and salt and store in a glass jar and later put the spices. For making the garlic pickle choose small to medium garlic pods. Do not use fresh new garlic’s to make the pickle. Always remember to use the chilli powder that is used for pickles only.
The mélange of flavors of marinated garlic combined with jaggery, chillies and other spices, to make a rich, complex, bold spicy pickle. Best to be more innovation and imaginative to make it perfect to add zing to any dish. Pickled garlic has entirely different beneficial compounds than dried, cooked garlic and they work differently in the human body. Eating pickled garlic does not give the consumer immediate garlic breath or secondary garlic odor (sweat, lungs, etc.), hours later whereas cooking fresh or dried garlic gives both kinds of odor.
If the garlic is soaked in vinegar or lemon juice, the acid that is present in them will neutralize the Alliinase and slowly breaks down the rest of the cloves into odorless water soluble compounds that circulate via the bloodstream mostly S-allyl cysteine (SAC).
SAC lowers cholesterol, blood pressure and sugar levels and inhibits platelet aggregation as well. The SAC has some anti-tumor properties also. The wonderful thing is that the longer you leave the garlic in the vinegar or lemon juice, the more SAC is formed.
Pickling the garlicis a great and inexpensive way to enjoy excellent flavor and get a few health benefits too. Garlicis an excellent source of manganese. It is also a very good source of vitamin B6 and vitaminC. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorus, selenium, calcium, potassium, and copper. Modern science has shown that garlic is a powerful natural antibiotic and has a powerful antioxidant effect. Garlicshould be seen as part of a healthylifestyle
• Take a pan and roast cumin seeds, coriander seeds and fenugreek seeds till golden brown without oil.• Powder the roasted ingredients finely and keep aside. • Heat the pan and pour the oil. When the oil is hot add mustard seeds,cumin seeds and when it splutters add, turmuric,ginger garli paste,jaggery,murstad,coriander powder,methi powder,switch of the flame and add lemon juice,chilli powder mix well and keep it a side let it cool down. •Take a bowl add garlic, salt,lemon juicemix well and then add the tempering to it amd mix well. Keep this pickle in a jar for 3 days.