Ingredients :

• Garlic — Use fresh garlic, not the paste in a tube or pre-peeled cloves in a vacuum bag. The difference in smell is immediate: fresh garlic has that almost tear-inducing quality when you peel it, a potency industrial garlic lost long ago. Four standard-sized cloves are enough.
• Honey — Preferably raw honey — unheated, unfiltered. You recognize it by its thick, almost creamy texture, and its color which leans toward dark amber rather than translucent yellow. Thyme or acacia honey does the job very well. Ultra-liquid supermarket honeys have often been pasteurized, which removes part of the benefit.
• Apple cider vinegar — With “the mother” if you can. That cloudy deposit at the bottom of the bottle is a sign that the vinegar is unfiltered and living. If the bottle is perfectly transparent and the liquid clear as water, it’s filtered vinegar — it will work, but it’s a step below. A local organic brand or Bragg is the minimum.