Many patients ask how to make pickles if they are given garlic pickles as probiotics. Let's clear this up today.
When we talk about pickles, we think of mustard oil, salt, pepper, vinegar, and the hassle of drying them in the sun.
This is how our grandmothers used to make pickles. They were tasty and preserved, but do you know what? Live probiotic bacteria do not survive in this method.
The reason is very simple.
Vinegar, oil, or drying in the sun—all these kill bacteria, so that the food does not spoil.
That is, pickles are preserved, but they are not probiotics.
Probiotics means—where there are live bacteria that help increase the number of good bacteria in our gut.
That is why probiotic pickles have to be made in a completely different way—through a natural process called lacto-fermentation.
In this process, vegetables or garlic are left in a mixture of salt and water for a few days.
This saltwater mixture is called brine, meaning saltwater, which completely covers the vegetables or garlic.
The natural bacteria in this brine gradually turn the garlic sour and aid in digestion.
How to make probiotic garlic pickle (homemade):
What you will need (for about 1 1-liter jar):
Garlic cloves – 500 grams (fresh, firm, not sprouted)
Sea salt or Himalayan salt – about 1½ tablespoons (about 3% of the total weight)
Filtered water – about 400–500 ml (enough to cover the garlic)
Turmeric powder – 1 teaspoon
Chillie powder – 1 teaspoon or to taste
Mustard seeds – 1 teaspoon (half broken)
Menthi seeds – ½ teaspoon
Raw mustard oil – 1 tablespoon (optional, for taste and aroma)
1 liter glass jar (clean and dry)
Method:
1. First, peel the garlic cloves, wash them well, and dry them.
2. Mix water and salt in a large bowl until all the salt dissolves. This is the brine (salt water).
3. Now add turmeric, chili powder, mustard, and fenugreek and mix well.
4. Put the garlic cloves in a glass jar and pour the brine mixed with these spices from above so that the garlic is completely under water.
5. If you want, add a spoonful of raw mustard oil on top — this enhances the smell and reduces the formation of mold on top.
6. Close the lid of the jar, not tightly, but lightly, so that the gas inside (carbon dioxide) can come out.
7. Keep the jar away from the sun, in a cool and dark place (such as a corner of the kitchen or cupboard) for 7–10 days.
8. After a few days, you will see small bubbles rising, and you will get a sour smell — you will know that the fermentation is going well.
9. Taste it after 7–10 days. If the sourness and smell are okay, then keep the jar in the refrigerator. If you keep it in the fridge, fermentation will slow down and the pickle will last longer.
Note:
– The garlic will always be under brine, and it can spoil if exposed to air.
– Do not put it in vinegar, sunlight, or too much oil — this will kill the probiotic bacteria.
– Always use a clean, dry spoon when eating.
Why is it good for gut health, hormones, and immunity?-
The lactic acid bacteria produced in this pickle increase the number of good bacteria in the gut.
They help with digestion, reduce bloating, and balance the body's immune response.
Garlic itself is rich in prebiotics — meaning it's food for these bacteria.
So fermented garlic pickles are actually probiotics + prebiotics together — it's called a synbiotic food.
Eating small amounts of this pickle regularly (like 1–2 cups) strengthens your gut microbiome, helps with hormone balance, and improves overall immunity. Keeping your gut healthy means keeping your entire body healthy — and this little jar of pickles can be a great start to that journey.
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