Peeled garlic cloves can be placed in a sterilized jar & filled with pure honey. Cap & allow this variant of fermenting to marinate at least 6 months. Can eat freely. @ 6 months start another jar. When first jar has no more garlic just refill the garlic reusing the same honey as used for the first jar. You need to date your jars. By the time a jar's a year old, whatever garlic left in it will be like candy, but retain almost all it's virtue. The honey will never go bad but may crystallize. If it crystallizes set jar in a big basin of hot but not boiling water... It will re-melt. Some savory recipes call for a little sweetening, the garlic honey will work there too, or mash one of the cloves.
Youtube link, https://www.youtube.com/watch?v=XLVxVQ8O0s4
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