Most people know that raw garlic is a very potent germ-fighter, but not everyone likes the taste.
Try sweet pickled garlic!
Benefits of Pickled Garlic:
- Remains a potent germ-fighter
- Has up to a year shelf life
- Can still be used as “fresh” garlic in recipes
- Tastes like fresh garlic in any recipe
What You Need:
- peeled raw garlic (enough to fill a mason jar)
- Organic honey
- Organic Apple Cider Vinegar
Directions:
- Peel enough cloves of garlic to fill the mason jar 3/4 of the way full
- Pour the organic honey over the garlic until the jar is about 1/3 full of honey
- Pour vinegar in to fill the rest
- Shake or stir well
- Leave it to sit for 4 weeks (shaking or stirring occasionally)
You have now made your very own sweet garlic pickles!
Uses:
- Common Colds: eat 1-2 pickled garlic cloves a day until you are feeling better
- Preventative: eat 1 clove when people around you are sick
- Cooking: use the garlic in your recipes as you would normally
What if the Garlic Turns Blue?
Yes, occasionally, when garlic is stored in any vinegar it may turns a bluish color. Don’t worry, the garlic is still perfectly safe to eat and is just reacting to minerals.
