Medicinal Pickled Garlic

With the recent outbreak of West Nile Virus in Colorado, I wanted to find some good recipes using garlic.  I’ve found that eating a lot of garlic really helps cut down on the amount of bites I get, and garlic is also a great remedy for colds and flu.  It’s one of nature strongest antibiotics.

This recipe comes from Rosemary Glastar’s book “Rosemary Gladstar’s Medicinal Herbs: A Beginners Guide”. 

Ingredients:
Peeled garlic cloves
Apple Cider Vinegar
Raw Local Honey

Fill a mason jar with the cloves and cover them with apple cider vinegar.  Place in a warm but dark place for 3-4 weeks.  I like to put my jars in a paper bag and then place them in the sun.

After a few weeks, strain the liquid and set aside.
Using half the liquid, place it in a small saucepan over very low heat and add the honey until fully incorporated.
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.