Garlic has been used throughout recorded history for both medicinal and culinary purposes. Garlic is one of the most valuable and versatile foods on the planet.
Even with much of these health benefits people dont like to have Garlic due its pungent nature and strong odour. But these healthy vegetable can be made into a pickle and enjoy the same qualities forever.
Garlic is a widely recognized health enhancing supplement. Garlic promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation. One of garlic's most potent health benefits includes the ability to enhance the body's immune cell activity.
The active component in garlic is the sulfur compound called allicin. Allicin is the chemical produced when garlic is chopped, chewed, or bruised. Allicin is quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. In fact, it's said that 1 milligram of allicin has a potency of 15 standard units of pencillin.
There are now over 12 studies published around the world that confirm that garlic can reduce cholesterol.
Even with much of these health benefits people dont like to have Garlic due its pungent nature and strong odour. But these healthy vegetable can be made into a pickle and enjoy the same qualities forever. 
This is how I made the pickle.
Garlic -200 gms
Peel the garlic and slightly prick using a pin or just crush it a little bit.
Ingredients required are red chilli powder, asafoetida powder and fenugreek powder (can roast the fenugreek seeds & grind to powder), salt, oil and vinegar as required.
Heat some gingely oil/mustard oil in a kadai, splutter few mustard seeds, add the garlic pieces and saute (no need to cook), add few curry leaves too. Simmer the heat and add the chilli powder, hing powder, and fenugreek powder along with salt and mix well. Finally add vinegar and let it boil for some time. Remove from fire when the required consistency is reached. Fill in bottles once it is cooled.
Peel the garlic and slightly prick using a pin or just crush it a little bit.
Ingredients required are red chilli powder, asafoetida powder and fenugreek powder (can roast the fenugreek seeds & grind to powder), salt, oil and vinegar as required.
Heat some gingely oil/mustard oil in a kadai, splutter few mustard seeds, add the garlic pieces and saute (no need to cook), add few curry leaves too. Simmer the heat and add the chilli powder, hing powder, and fenugreek powder along with salt and mix well. Finally add vinegar and let it boil for some time. Remove from fire when the required consistency is reached. Fill in bottles once it is cooled.
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