1 lb of garlic
2 cups of water
2 cups of vinegar
equals about 4 – 1/2 cups of garlic infusion.
I tincture the garlic mixture for at least 2 weeks before straining with a linen towel and making the syrup.
You actually get more liquid back because of the oil in the garlic that comes out.
Add one and a half times as much honey/Food Grade Glycerin as infusion liquid.
So – 4.5 cups of broth, multiplied by 1.5 times the amount of honey, equals = 6.75, (6 and 3/4 cups), of honey.
Warm the honey/Food Grade Glycerin on low heat and add it to the infusion. Never heat the Garlic.
Stir, drink to good health!
1 tablespoon 3-4 x a day adults.
1 teaspoon, 3-4 x a day for children.
Apply to lint, cotton, gauze, and place on wound.
Break apart the garlic cloves. Remove loose peels, but don’t sweat the ones that cling. Run them through a meat mincer/grinder (or use blender).
Add water and vinegar to garlic and soak overnight (or longer). The pulp is strained through layers of cheese cloth or linen or cotton and a sieve. The resulting product is the strained broth.
Another Recipe for Garlic Syrup:
Garlic Syrup Recipe for Chest Infections
1 cup (250ml) boiling water
4 oz (125g) garlic, peeled and sliced
1 tablespoon fennel seeds, crushed
1/4 cup (70ml) vinegar
8 oz (250g) sugar
Add the boiling water to the garlic, cover and let stand for 12-24 hours. In a small pan simmer the fennel seeds in the vinegar. Add this to the garlic mixture and stir well. Heat the mixture and simmer until the garlic is soft. Strain through a piece of muslin and press the garlic to extract all the juices. Heat the liquid and gradually add the sugar. Stir constantly to dissolve the sugar, but don’t allow the mixture to boil. Allow the syrup to cool and then pour into sterilized bottles. Store in a cool, dark place. Take up to 3 teaspoons a day when needed.