Pickled Garlic:

This recipe comes from Rosemary Gladstar’s Book- Medicinal Herbs- A beginner’s Guide; Pickled Garlic.

I honestly don’t care for garlic most of the time- so often I omit it, in many recipes- HOWEVER, this recipe is just so good and adds a nice little bit to the garlic I find quite delicious.

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To pickle:

Fill a wide mouth glass jar with whole peeled garlic cloves. Add enough coconut aminos or Tamari (I use coconut aminos, her recipe was with Tamari), and apple cider vinegar to completely cover the garlic. Place in a warm spot and lit sit for 3-4 weeks.

After a few weeks, strain the liquid and set aside.

Take half of the liquid with an equal amount of honey and add it to a small saucepan.

Retain the extra vinegar for use in dressings, quick pickles and marinades.

Heat the mixture over very low heat until fully dissolved and blended.

Pour this back over the garlic and allow to sit for another 3 weeks in a cool dark place, like your pantry.

You can eat a clove of the garlic whenever you wish, but for treating cold or flu, you should eat about 3-5 cloves a day.