Preparation
Start by putting the water, olive oil, oregano, bay leaves and peppercorns in a saucepan, and cook until boiling.
Add the peeled garlic and cook for another three minutes, then turn off the heat and let cool.
Pour the mixture into glass jars, previously sterilized.
Add the apple cider vinegar. Mix the ingredients well and store in the refrigerator.
After five days, the marinade will be ready to be consumed. It is possible to add it to your salads, sandwiches or other culinary dishes.
Garlic is not recommended for people with porphyria, a blood disease that makes people photosensitive, for people undergoing surgery because of its anticoagulant effect; therefore, it is advisable to stop taking high doses of garlic, at least 10 days before any surgery. This ingredient is also not recommended for breastfeeding women due to its taste which may alter that of breast milk.
ADVERTISEMENT
