Garlic and Honey - What??? We have garlic that we grow in our garden, and honey that our family produces. So we thought for this recipe we'd combine the two and ferment the garlic in the honey...
This is not a cure, remedy, or a treatment for CoVid-19 Coronavirus. It's just a flavour enhancer for cooking.
This is more of a method than a recipe.
Peel and lightly crush enough garlic to fill a 250 mL (or larger depending on how much you like this) Mason jar. Drizzle enough unpasturised honey into jar to cover and submerge the garlic.
Loosely put a lid on top that will allow any CO2 to escape.
Stir occasionally and push any floating garlic back below the level of the honey.
Leave on the counter at room temp.
Within a couple of weeks the honey will become a watery liquid and the garlic will turn a golden or darker brown.
Can be stored at room temperature almost indefinitely.

The honey and garlic can be used in salad dressings, marinades for meat, on pizza… the uses are endless.

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