Description
Refrigerated vinegar garlic finished with honey, lime, and Cajun seasoning just before serving.
Prep: 15–25 minutes | Initial flavor development: 3–5 days refrigerated | Finish: 5 minutes
Ingredients
Scale
Stored Garlic
- 2 cups peeled firm garlic cloves
- About 2 cups commercial distilled white vinegar, 5% acidity, or enough to cover fully
Finish for Each ½ Cup Drained Garlic
- 1½ teaspoons honey
- ¾ teaspoon lime juice
- ¼ teaspoon finely grated lime zest
- ¼ teaspoon Cajun seasoning
- Small pinches red pepper flakes and black pepper, to taste
Instructions
- Inspect and peel garlic, discarding unsound cloves. Place in a clean container.
- Cover completely with undiluted vinegar. Do not add water or dressing ingredients.
- Close, date, and refrigerate immediately at 40°F or below. Keep the cloves submerged.
- Begin tasting small pieces after 3–5 days for flavor. Whole garlic may remain pungent.
- Mix the finishing ingredients in a small bowl. Drain ½ cup garlic and toss with the dressing.
- Serve promptly, whole or chopped. Do not return dressed leftovers to the storage jar.
Storage: Keep undressed cloves refrigerated in undiluted vinegar; use within one month as a practical small-batch target. Discard garlic and liquid if mold or yeast appears. Prepare dressed portions for immediate eating. Not for shelf-stable canning.