Magical fermented garlic honey is perfect for drizzling on pizza, fried chicken, or grilled pork.
Simply Recipes / Nick Evans
I would consider myself a beginner when it comes to fermenting.
This is a great beginner fermenting project.
Simply Recipes / Nick Evans
I find myself sneaking a spoonful of this sweet, garlicky, spicy honey throughout the day.
Once you try it, youll wonder why anyone bothers eating honey that isnt infused with garlic.
How To Safely Ferment Garlic Honey
Lets get the important stuff out of the way first.
Simply Recipes / Nick Evans
Anytime you store garlic, there is a chance of botulism.
This recipe adds fresh cloves of garlic into raw honey, which is naturally acidic and stops bacterial growth.
That said, if you have concerns, test the honey before eating it.
Simply Recipes / Nick Evans
Use Raw Honey
This recipe is about as easy as it gets.
First you need a lot of garlic.
Well, 15 to 20 cloves.
Simply Recipes / Nick Evans
Thats about two heads of garlic.
You could do less and get plenty of garlic flavor, but it tastes better with more.
Add the garlic cloves to a clean jar along with some crushed red pepper flakes.
Simply Recipes / Nick Evans
The label should say raw honey on it.
Seal the jar and store it in a cool place.
Now the hardest part: WAIT.
Simply Recipes / Nick Evans
Shake and Burp the Garlic Honey
Keep an eye on the jar for the first few days.
Give it a shake once a day to ensure the garlic is covered in the honey.
Also, pop crack open the jar once a day to burp it and let off any built-up gas.
Exploding honey jars arent fun.
Can You Eat the Garlic?
While the honey is the star of the show, Im not one to waste garlic.
Its definitely goodmilder than raw garlic, but not as mild asroasted garlic.
That said, I’d cook with the garlicadd them to these deliciousmini pretzels!
Another way I love using the garlic?
Mince a clove and mash it with softened butter.
Put that on toast with a drizzle of the fermented garlic honey and its a next-level garlic toast.
Im having a hard time thinking of things you couldnt put this on.
you gotta use raw honey (not pasteurized honey) for this recipe to ferment.
If youre unsure if the honey is raw or not, just look at the label of the jar.
Honey is acidic enough to stop bacterial growthbotulism is a concern with storing garlic.
If it is above a 4.6, stir in a tablespoon of apple cider vinegar to increase the acidity.
Add the honey and stir.
Seal the jar and store in a cool dry place.
Allow the garlic honey to ferment for 5 days before enjoying.
you might then keep the honey in your pantry for 6 months.
You might see some discoloration in the garlicthat is fine.
Use the honey drizzled on pizza, breads, toast, meats, or pretty much anything.
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