Pickled Garlic

This recipe comes from Rosemary Gladstar's Medicinal Herbs. Pickled garlic is gentler on the stomach and doesn't have the bite of fresh, raw garlic.

Ingredients

• Whole peeled garlic cloves

• Apple cider vinegar

• Bragg's liquid aminos or tamari

Directions

1. Fill a pint jar with whole peeled garlic cloves (make sure they are organic or from your garden).

2. Add enough tamari and/or apple cider vinegar to completely cover the garlic. I like to use half and half.

3. Place in a warm spot and let sit for 3-4 weeks.

4. Strain off the liquid and divide it in half.  

5. Use one half as a marinade or stir fry, the other half place in a saucepan and add an equal amount of raw honey.  Warm over very low heat, you just want to incorporate the honey, but not kill its healing properties.

6. Pour this back over the garlic, recap, and let it sit for another 3-4 weeks.

7. They are now ready to eat!  Store in a cool, dark location like a fridge where they will keep for a year or longer.

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