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