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Prep 15 mins
Cook 0 mins
This recipe produces a sweet Japanese pickle. The honey in which the cloves of garlic are pickled can be used as a cold remedy if you take several spoonfuls thinned with hot water before going to bed. The syrup will be ready in 2-3 days and you should wait to eat the garlic cloves 1 month or more after making.
- Separate each clove of garlic. Using a sharp knife, remove the hard outer skin, thin filmy skin and trim off the base root.
- Wash and dry completely. Use a paper towel to pat dry the cloves.
- In a small pickling jar sterilized with boiling water, pack the garlic cloves. Pour the honey over the cloves. Wait until the honey reaches the bottom of the jar before adding additional honey to cover the garlic cloves completely.
- Gently shake the jar. If the surface of honey subsides, add more honey to cover. Cover with the lid and let stand in a dark, cool place.