Garlic has been consumed as a health food for a long time. In ancient Greece, soldiers used it to protect their skin against poison, and in the Middle Roman era, they ate it to improve gastrointestinal disorders, relieve joint diseases, and improve blood circulation. China and Japan have also consumed garlic to alleviate digestive and respiratory disorders.
Garlic’s “allicin” ingredients are excellent in sterilization, disinfection, cleaning, and antibacterial properties, and beta-carotene ingredients are anti-cancer, anti-bacterial, and anti-inflammatory. So eating garlic in honey is effective in detoxifying the liver, recovering fatigue, improving immunity, and improving blood circulation.
When honey and garlic, which are good for our body, meet together, it can cause amazing physical changes. You can see the effect even if you eat it for a week, so if you suffer from cold hands and feet, recommend you make it and try it. Garlic pickled in honey even tastes very good.
How to make Garlic Honey Pickled
- Sterilize a small glass bottle hot then cool it in a well-ventilated place.
- Peel off the garlic, wash it clean, and remove moisture completely.
- Put garlic and honey in a glass bottle in a ratio of 1:1, and put up to 80% of the glass bottle.
- Turn the garlic upside down once a week using a wooden ladle during the first month.
- After about two months, the garlic sinks down, and ripens it for more. Wait another six months until it turns brown.
- After about six months, the spicy and sour taste of garlic neutralizes with honey and becomes good to eat.
This is kind of a long process but once you get one bottle ready, you can enjoy a good amount of time with many different foods or even by itself.