Pickled garlic benefits : the most important is that it help in treating with all kinds of cancer.
The effect of processing, with and without fermentation,
Upon the nutritional composition of pickled garlic was evaluated.
On a dry basis, the fermented product had a higher content of riboflavin, alpha-tocopherol
And most individual amino acids
However, a lower thiamin level than the unfermented product.
Consuming pickled garlic gives users the total benefits associated with using garlic.
But it does this without the secondary garlic odor or the bad breath that comes when you use dried or fresh garlic.
There is a variety of small white pickled onions known as silverskin onions