10 Cloves Fresh Garlic
1 Cup Raw Honey
1 Cup Apple Cider Vinegar (preferably organic, with “the mother”)
Instructions
Prep the Garlic: Peel the garlic cloves and crush or mince them roughly. Let the garlic sit on your cutting board for about 10 minutes before mixing. This exposure to air activates the allicin enzyme.Fruits & Vegetables
Combine: In a clean glass jar, mix the crushed garlic, raw honey, and apple cider vinegar. Stir thoroughly with a wooden or plastic spoon until the honey dissolves into the vinegar.
Infuse: Seal the jar tightly and store it in the refrigerator. Let it steep for 3 to 5 days before using to allow the garlic flavor to mellow and infuse into the liquid.
How to Use It Safely
Standard Serving: Mix 1 tablespoon of the infused liquid into a warm cup of water or tea. Drinking it diluted protects your tooth enamel and stomach lining from the high acidity of the vinegar.
Stomach Sensitivity: Because garlic and vinegar can be sharp on an empty stomach, it’s best enjoyed alongside breakfast or lunch rather than first thing in the morning.
Storage: Keep the mixture sealed in the refrigerator, where it will easily last for up to 2 to 3 months.
A Note on Food Safety: Raw garlic submerged in oil can present a risk for botulism if stored improperly. However, the high acidity of apple cider vinegar combined with the low water activity of honey creates an environment that naturally inhibits bacterial growth. Keeping the mixture refrigerated ensures it stays completely safe to consume.
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