Wash the mason jar and lid in hot water and either dry them with a clean towel or them them air dry completely.

Place garlic cloves in the dry, clean jar.

Pour honey over garlic and stir to remove air bubbles. Make sure the honey completely covers the garlic.

Place a lid loosely on the jar and put the jar into a small bowl.

Let the jar sit at room temperature for 1 to 2 weeks. Give it a shake now and then to keep the garlic cloves submerged. Turning the jar over works well, too, but remember to tighten the lid when upside down and loosen it again when right side up. Wipe up any honey that may have ‘burped’ from the jar.

Once the cloves have fermented, the honey will get thinner. Place the fermented honey and garlic cloves into the refrigerator until ready to use.