Garlic is a massively potent antiviral and antibacterial. I use garlic daily in my cooking, because it is SOOO delicious and amazing for the body. Pickled garlic is extra potent as it is packed with probiotics but fun to eat on its own as it is milder than fresh, raw garlic.
- Pint jar
- 40 raw garlic cloves (peeled, organic if possible)
- 12 oz raw apple cider vinegar
- 1 tsp dill
- 1 tsp red pepper flakes
Place garlic and optional ingredients into the pint jar.
Add the apple cider vinegar until the cloves are covered. Leave ¼” of space at the top of the jar.
Close the lid and leave the jar in a dark, room temperature location for two weeks.
After two weeks, place in your refrigerator for two more weeks.