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Pickled Garlic

Easy to make powerful healing condiment. Plan ahead. 4-8 weeks!
They will be either salty-sweet or tart-sweet. The degree of sweetness can also be adjusted, so as with many adventures with herbs, the recipes are more of a guide than a recipe.
Use your imagination!

Ingredients

  • garlic bulbs amount will depend on the size of jar
  • tamari OR apple cider vinegar*
  • raw honey
  • glass jar I tend to use a canning jar

Instructions

  1. Peel several heads of garlic.
  2. Try not to nick the cloves, as this will make them turn black or brown.
  3. (This doesn’t affect the result or the taste, but cloves in their original color look more appetizing.)
  4. Place the cloves in a glass jar.
  5. Choose the size of jar carefully; the idea is to have the garlic cloves piled in the jar and topped with liquid so that there’s not a lot of air space.
  6. Cover the garlic cloves with tamari or apple cider vinegar^  and allow to steep in a warm area
  7. (ideally a warm cupboarfor 4-8 weeks.
  8. Sometimes air bubbles will form, but this is a part of the process.
  9. Ensure that the cloves are always covered with liquid.
  10. After 4 – 8 weeks, strain the liquid into a bowl or another jar.
  11. Pour ½ to 1 cup of the liquid into a measuring cup.
  12. Add an equal amount of honey.
  13. Mix together and pour the sweetened mixture back into the original jar, over the garlic cloves.
  14. The remaining unused portion of the liquid makes a delicious addition to sauces, stews, salad dressings.
  15. Put a tight-fitting lid onto the jar with the garlic and allow to sit another 4 -8 weeks.

Recipe Notes

The result yields a tasty, raw garlic condiment with all of the power of garlic’s goodness.
It can be taken daily as a preventative or used with salads or many main dish meals.
*Substitute coconut aminos if not using soy products. This is new for me but I have a batch "on the go" now to see how it works!
^Use tamari, apple cider vinegar, or both! If time permits, I like to make all three.
If not? I make the version with both tamari and apple cider vinegar. Tamari is a fermented Japanese version of the common “soy sauce”. It offers a deeper, richer flavor and is available ‘gluten free’.