This is my favorite patience-trying recipe, worth it in so many ways.
Making it this way preserves the raw garlic benefits (mostly from allicin, which is formed from garlic when a compound called alliin in garlic comes into contact with the garlic enzyme alliinase when raw garlic is cut, crushed or chewed. When you heat or cook garlic, alliinase becomes inactivated, preventing the production of allicin).
Fresh garlic cloves (several bulbs worth)
Apple cider vinegar
Jar with lid
Carefully peel the cloves of garlic without nicking them. (If you nick them, they will look funny but are still usable). Peel enough to fill a jar. You can use any size jar.
Fill the jar with apple cider vinegar. If the jar’s lid is metal, cover the mouth of the jar with wax paper and then screw on the lid. (I’ve found it easier to use a glass jar with plastic lid.) Place a label on the jar. Keep at room temp and shake daily for 6 weeks.
After 6 weeks, pour off half the vinegar. (Save this for using in cooking). Add honey to fill to top. Re-cover and shake. Shake daily for another 6 weeks.
The garlic is now ready to eat! You can eat them as a treat or take at the first sign of illness.
This post is part of the 31 Days writing challenge, during which I’m detailing our family’s journey through autism as it relates to the one lifestyle change we made that had the greatest impact on our son’s recovery: nutrition. Click here for a list of all this month’s entries as they are posted.