- 2 large heads garlic, cloves peeled and trimmed
- 1 1/2 cups apple cider vinegar
- 2 tablespoons honey
- 5 dried red chiles
- 2 sprigs fresh thyme
- 1 teaspoon salt
Combine all ingredients in a stainless steel saucepan; bring to a boil. Reduce to a simmer and cook until garlic just begins to soften, about 5 minutes. Transfer to a clean glass jar and let cool to room temperature. Refrigerate up to one week.
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