How To Preserve Your Garlic and Fight Germs!

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


  1. Peel enough cloves of garlic to fill the mason jar 3/4 of the way full
  2. Pour the organic honey over the garlic until the jar is about 1/3 full of honey
  3. Pour vinegar in to fill the rest
  4. Shake or stir well
  5. Leave it to sit for 4 weeks (shaking or stirring occasionally)

You have now made your very own sweet garlic pickles!



  • 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.

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