Honey Pickled Garlic

Whole garlic cloves slow-pickled in a honey-apple cider brine until mellow, tangy, and surprisingly sweet. The garlic loses its sharpness and becomes something almost confectionery — slice thin onto charcuterie boards, chop into vinaigrettes, or eat straight as an immune-boosting snack.

Method

1. 1

   Peel the garlic

   Separate garlic into cloves and peel. The quickest method: smash each clove firmly with the flat of a knife — the skin slips right off.

   💡 Buying pre-peeled garlic is perfectly fine here and saves a lot of time.
2. 2

   Blanch to mellow

   Bring a small pot of water to a boil. Add garlic cloves and blanch for 60 seconds. Drain and rinse with cold water. This removes some of the sharp raw garlic heat.

   💡 Don't skip this step — unblanched pickled garlic can be overwhelmingly pungent for the first few weeks.

   ⏱ 1 min
3. 3

   Make the brine

   Combine apple cider vinegar, water, honey, and salt in a saucepan with peppercorns, rosemary, and bay leaf. Bring to a simmer, stirring until honey dissolves.

   ⏱ 5 min
4. 4

   Pack and pour

   Pack blanched garlic into a clean pint jar. Pour hot brine and aromatics over the top. Let cool to room temperature.

5. 5

   Refrigerate and wait

   Seal and refrigerate. These need at least 1 week before eating — ideally 2–3 weeks. The garlic mellows from sharp to sweet and almost candy-like over time.

   💡 The brine that remains after the garlic is gone is liquid gold — use it in vinaigrettes, marinades, or anywhere you'd use garlic-infused oil.

   ⏱ 10080 min