Pickled garlic isn’t something we make for flavour or cooking. We make it for its medicinal value.
Garlic has a long history of being used as a natural remedy because of all of garlic’s medicinal benefits. However, raw garlic can be harsh — hard on the stomach, intense to take, and difficult to stick with consistently. Pickling it is one way to soften that edge while still keeping garlic in a form that’s easy to store and reach for when you need it.
That said, after making and using pickled garlic this way, I also learned something important: just because something works doesn’t mean it’s enjoyable — or even sustainable — long term. And that matters more than people like to admit.
What Is Pickled Garlic?
Pickled garlic is simply whole garlic cloves preserved in vinegar. Over time, the vinegar mellows the sharp bite of raw garlic and helps preserve it for extended storage.
This method is not fermentation. There’s no brine, no airlock, and no culturing involved. It’s a vinegar-based preparation meant for preservation and extraction rather than flavour development.
When used medicinally, the goal isn’t taste — it’s creating a garlic preparation that’s easier to take than raw cloves while still being effective. Plus the added benefits of apple cider vinegar and raw honey to the remedy.
Why We Use Pickled Garlic Medicinally
Raw garlic is so powerful, garlic has a superfood compound called allicin. What makes allicin so special is its antimicrobial power – it prevents the growth of bacteria and fungi in the body and could outright kill those cells! That means they if you’re fighting an illness, allicin literally stops the bacteria from growing and kills the bad cells. Science-backed benefits of garlic here:
But garlic is also aggressive. Taking it regularly can irritate your stomach, linger unpleasantly, and become something you avoid rather than rely on.
Pickled garlic softens that experience:
- It’s easier on digestion than raw garlic (especially with honey added to it).
- The flavour is still strong, but less biting.
- It keeps for months in the fridge or pantry (I prefer pantry).
- It’s already peeled, chopped and ready to use.
- It fits naturally into a homestead medicine routine.
Most importantly, it’s accessible. Remedies only work if you actually use them.
The Garlic We Use
For medicinal pickled garlic, quality matters.
We use:
- Homegrown garlic whenever possible
- Grow your own garlic at home: How To Grow Garlic In Zone 5: Your Complete Guide
- Fully cured bulbs
- Firm, healthy cloves with no damage
Smaller cloves work especially well. They’re easier to take whole and pickle evenly. You can also just cut whole cloves in half. Avoid garlic that’s soft, moldy, or damaged — preservation won’t fix poor starting material.
How We Make Pickled Garlic (Medicinal Method)
This is a slow, intentional process. It isn’t meant to be rushed.
Step 1: Vinegar Extraction
Peeled garlic cloves are placed in a clean glass jar and completely covered with apple cider vinegar. The jar is sealed and left at room temperature for three-four weeks, allowing the vinegar to extract compounds from the garlic.
Step 2: Honey Addition
After four weeks, the vinegar is strained off and combined with an equal amount of honey. This mixture is stirred until fully combined.
The garlic cloves are then returned to the jar and covered with the vinegar-honey mixture.
Step 3: Resting Period
The jar is sealed again and left for another few weeks before use.
The honey helps soften the harshness of the vinegar and garlic while adding its own antiviral, antimicrobial, and antibacterial properties. Combined, it becomes a very potent medicinal preparation.
How We Take Pickled Garlic Medicinally
This isn’t something we use casually or daily forever. Typically:
- A clove is taken whole or chopped
- Used short-term or as needed
- Taken with food if sensitivity is an issue
Even with the addition of honey, this is still a strong remedy. It’s effective, but not subtle. Consistency matters more than intensity. A remedy that’s too unpleasant to take regularly won’t get used — no matter how powerful it is in theory.
How Long Pickled Garlic Lasts
Stored properly, pickled garlic keeps very well.
- Always keep cloves fully submerged
- Store in the refrigerator after preparation
- Use clean utensils when removing cloves
Discard the jar if you notice:
- Cloudiness
- Sliminess
- Off or fermented smells
When treated with care, it can last for months. Mine is about 5 months and still going strong.
Pickled Garlic vs Raw Garlic (Medicinally)
Raw garlic is stronger and faster acting — but also harsher.
Pickled garlic is:
- Gentler
- Easier to tolerate
- More practical for repeat use
The best option isn’t the strongest one. It’s the one you’ll actually take when you need it.
Honest Notes After Using Pickled Garlic This Way
I do believe this preparation has value. The combination of garlic, apple cider vinegar, and honey makes sense, and there’s no doubt it creates a powerful medicinal blend. I feel better when I use it. But I also realized something after using it consistently: even softened with honey, this is still intense.
It’s not something I look forward to taking, and for me, that matters. If a remedy is unpleasant enough that you avoid it or put it off, it probably isn’t the best long-term option — no matter how effective it may be on paper.
For that reason, I’m not sure I’ll repeat this exact method again. Not because it doesn’t work — but because sustainability matters. I prefer remedies that fit naturally into daily life without feeling like a chore. For me that’s fire cider, I enjoy taking it with OJ daily, and I’ll add my garlic tincture in there for even more benefits.
That said, for short-term use or for those who are comfortable with stronger remedies, this may be a good fit.
Frequently Asked Questions about Pickled Garlic
No, not in the slightest!
Yes you can. However it can be hard on your stomach so I wouldn’t recommend doing that unless you’ve built up a tolerance.
It’s a chemical reaction – when the garlic sulfur compounds reacts with the acid in the vinegar. This is normal and harmless. It is fine to use. If still weary, discard in compost. Try using less-fresh garlic and avoid warm temperatures early in the process.
You could – but not recommended as it’s already extracted from the garlic and losses it’s consistency and predictability as anything else other than the vinegar for the pickled garlic.
Other Herbal Remedies To Explore
- Garlic Tinctures 101: How to Make Them, Benefits, and Safe Dosage
- How to Make Fire Cider Recipe: Immune-Boosting Tonic for Cold and Flu Season
- Quick Fire Cider Recipe (Fast Immune Boost When You’re Out of the Real Stuff)
- How To Get Rid of Headaches Naturally (Even While Pregnant)
- Raspberry Leaf Tea Benefits: A Complete Herbal Guide
- What Is Mullein – The Tall Fuzzy Green Plant
- Goldenrod Benefits, Uses & How to Make Goldenrod Tea
Final Thoughts
Pickled garlic is a powerful homestead remedy, especially when combined with apple cider vinegar and honey. It’s simple, shelf-stable, and rooted in using what you already grow.
This experience was a good reminder that the best remedies aren’t just about potency — they’re about consistency. The most effective medicine is the one you’ll actually use.
If you’ve made or used pickled garlic medicinally, I’d love to hear how you take it and whether it’s something you keep in regular rotation.
If you’re looking for simple, traditional ways to support your immune system, explore our Medicinal Plants & Herbal Remedies.
We are growing our website with more articles all the time, and we invite you to grow with us. If you have any questions about pickled garlic or would like to share some of your knowledge with us please leave a comment below. Happy Gardening!
Pickled Garlic
Equipment
- 1 Mason Jar
Ingredients
- garlic cloves peeled & cut into bite sized pieces
- apple cider vinegar with the mother
- raw honey
Instructions
- Peal garlic cloves until they are bare and clean.
- Add cloves to your mason jar. Add apple cider vinegar until it fills the jar and covers the garlic. Let sit in cool, dark spot for 3-4 weeks.
- After the resting time, strain out the liquid, set aside half of the apple cider vinegar into a sauce pan. The other half of the liquid could be used for marinades if you'd like.
- Add an equal amount of raw honey to the sauce pan.
- Warm mixture on very low heat stirring until combined.
- Pour mixture over the garlic until covered in the jar again, recap, and let sit for another 3-4 weeks in a cool, dark location.
- Once ready, keep stored in cool, dark location for 1 year or longer.
