A swing-top jar, not a twist-off jar, is required for this recipe. Peel the garlic cloves. It is best to cut off the ends of the toes, put the unpeeled toes in a food storage container, close and shake vigorously. The skin on most of the toes will come off by itself.
Put the peeled toes in a 1 liter swing-top jar and pour the raw, untreated honey over it. Close the clip-on glass. Shake or twist the jar a little every day for the first week to moisten the toes with honey. Make sure that the temples are not 100% tight.
After 1 to 3 days you can see vesicles rising. The honey will liquefy and the bubbling will eventually subside. That`s how it should be. It is important not to open the jar until the fermentation process is complete. After about 30 days, the toes can be eaten. Those who take more time will be rewarded. The longer they mature, the better they taste.
Goes well with grilled food. The garlic honey is ideal for glazing meat and poultry or for sweetening or seasoning soups and sauces or in salad dressing.
For prevention or for an acute cold, you can take 1 tablespoon of honey with or without a garlic clove or mix it with a little warm water.
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