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Epicurious
Bon Appétit

Fermented Garlic Honey

By Andy Baraghani

5.0

(1)

Image may contain Food Ketchup and Jar
Photo by Alex Lau, Food Styling by Susie Theodorou

If the raw honey you find is solid at room temperature, warm it in the microwave or in a saucepan over low heat to bring it back to a liquid state before using for this recipe. You can drizzle this honey over pepperoni pizza (trust!), serve alongside spicy fried chicken, use in a glaze for grilled pork or fish, and/or add a few spoonfuls to savory cornbread.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

12 garlic cloves (about 1 head), crushed
1 1/2 cups raw honey

Special Equipment

A heatproof 1-qt. jar

Preparation

  1. Step 1

    Place garlic in jar. Pour honey over garlic and stir to combine, making sure all the garlic gets coated. Seal jar and let sit at room temperature 3 days. Unscrew and remove lid to let out any gases; give garlic honey a stir. (You’ll most likely see tiny bubbles at this stage, which means the fermentation process has started). Reseal jar and let sit, stirring once every other day, at least 1 week before using.

  2. Do Ahead

    Step 2

    Garlic honey can be made 1 month ahead. Keep room temperature.

TagsCondimentGarlicRoot VegetableVegetableDairy FreeGluten FreeNut FreeRawVegetarianEasy5 Ingredients or FewerPickle & PreserveBon Appétit
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