Preserving Garlic in Honey
Submerge peeled, raw garlic cloves in raw honey and let them sit at room temperature for at least two weeks. The honey draws moisture from the garlic, creating a thin, fermenting syrup that mellows the sharp bite of the cloves while infusing the honey with a distinct aromatic complexity.
Use raw, unpasteurized honey
The active enzymes and wild yeasts in raw honey are essential for the slow fermentation process to begin. Store-bought, heat-treated honey will remain stagnant and fail to develop the characteristic tang.
- small glass jar with a tight-fitting lid
- paring knife
- clean kitchen towel
What goes in.
- 1 cupraw, unpasteurized honey
- 1/2 cupfresh garlic cloves, peeled
Manage the gas buildup
As the garlic releases water, the mixture will bubble; you must 'burp' the jar daily by opening the lid for a few seconds to release pressure and stirring the cloves back into the honey.
The method.
Prepare the cloves
Peel the garlic and trim off any brown root ends. Ensure the cloves are completely dry with a clean towel; any surface moisture can introduce unwanted mold.
Combine
Place the cloves into your clean glass jar and pour the honey over them. Leave at least an inch of headspace at the top, as the mixture will expand during the active bubbling phase.
Ferment
Seal the jar and keep it in a cool, dark cupboard. Turn the jar upside down once a day to ensure the cloves stay coated, and open the lid briefly to release trapped gasses.
Finish
After two weeks, the bubbles will subside and the honey will have a thinner consistency. The garlic is ready to use once the cloves appear slightly translucent and the honey carries a clear garlic aroma.
Other turns to take.
Spiced Garlic Honey
Add a dried chili pepper or a small piece of star anise to the jar to introduce a warming heat or subtle licorice note to the finish.
When it doesn't go to plan.
If the honey becomes too thin after a month, move the jar to the refrigerator to slow down the fermentation.
Only use glass containers; metal lids can react with the acidity of the fermenting honey.
Keep the cloves fully submerged to prevent them from drying out or discoloring at the surface.
The ones that keep coming up.
How long does this keep?
Stored in a cool, dark place, this mixture remains stable for several months. The garlic will continue to lose its sharp heat the longer it sits.
What should I do with it?
Drizzle the infused honey over roasted root vegetables, whisk it into vinaigrettes, or use it as a glaze for grilled meats.
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