Garlic and onions can help with inflammation and lowering cholesterol and blood pressure. They also have antibacterial and antifungal properties.

MONROE, La. (KNOE) – Nutritionist Jen Avis joins Good Morning ArkLaMiss to discuss the health benefits of garlic and onions.

Avis says garlic and onions have antibacterial and antifungal properties, and help with inflammation.

Louis Pasteur demonstrated this back in 1858, showing how the two are able to inhibit viruses and impede bacteria.

They also have sulfur-containing compounds, such as allicin that are released when mincing and crushing – these can help lower cholesterol and blood pressure.

Onions have another sulfur-containing compound called quercetin, which inhibits H. Pylori, a bacteria in the gut.

They can inhibit inflammation that causes leukotrienes, prostaglandins, and histamines in osteoarthritis and rheumatoid arthritis.

Avis says there are more antioxidants in purple onion.

Ways onions can be prepared: sandwiches, bake like a potato, dressings and sauces, sautéed, soups and pickled.

Recipe for pickled onions:Whisk ½ cup apple cider vinegar, 1 Tbsp. granulated sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 1 cup water in a small bowl until sugar and salt dissolve.Place 1 red onion, thinly sliced, in a mason jar with a tight-fitting lid.Pour vinegar mixture over red onion.Let sit at room temperature for 1 hour.

Do ahead: Pickled red onions can be made 2 weeks ahead. Cover and chill. Drain onions before using.

Recipe for pickled garlic:

Ingredients:

Peeled whole cloves of garlic1 cup white wine vinegar (with at least 5% acidity)1 Tbsp kosher salt

Steps:

Peel garlic cloves.Drop in a clean, sterilized jar that has a tight fitting lid.Mix vinegar and salt, pour over garlic. If more liquid is needed, use the same ratio of vinegar to salt.Screw lid on jar, place in refrigerator.Let sit for at least a week before tasting to let flavors mellow.

Garlic can be stored in the refrigerator for a couple of months.