Garlic tincture

Garlic tincture will clear the respiratory tract, and protect against colds. A fairly simple tincture in composition and method of preparation, which does not require large expenses, is well suited for pickles, meat and fatty foods, a warming agent. Personally, I use garlic tincture in winter for warming and as a prevention of colds, but not more than one glass at a time.
EllaRosaAuthor avatar
Recipe author

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 1 g
225 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 3 d 5 min
Garlic needs to be peeled and crushed with a knife. Pepper is suitable for medium size, if very sharp, then half will be enough, you also need to take into account that the seeds will give additional sharpness. Pepper is crushed, if necessary, we extract the seeds, put them together with garlic in a jar or carafe, pour vodka, mix. Vodka for this homemade tincture is better to use neutral, without third-party flavors. Insist for 3 days in a dark place at room temperature. Then, we filter the tincture with cotton wool, make a control sample, if it is very acute, then you can dilute it with vodka, as an option, additionally soften it with a teaspoon of sugar or flower honey.

Caloric content of the products possible in the composition of the dish

  • Garlic - 143   kcal/100g
  • Vodka - 235   kcal/100g
  • Hot capsicum - 40   kcal/100g

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