Fully sanitise your glass jar and lid.

Peel and mince or chop the fresh garlic cloves. To make garlic tincture, you need a 1:2 ratio of garlic to alcohol (for example, 1 cup of minced garlic to 2 cups of alcohol). The exact amount of garlic you will need depends on the size of your glass jar. If you’re making a large amount of tincture, you could also use a food processor to chop up the garlic quickly.

Submerge the minced or chopped garlic in alcohol.

Add a lid to the jar and shake it for 30 seconds or so to ensure everything is covered in alcohol.

For best results, set the jar in a dark, cool place away from direct sunlight for 6-8 weeks. Aim to shake the jar 3-4 times a week to make sure everything remains covered in alcohol.

After 6-8 weeks, use cheesecloth, a fine mesh strainer, or a coffee filter to strain off the tincture.

Make sure to remove the garlic pieces from the liquid completely. If you don’t the tincture could go bad more quickly. I tend to strain off my tinctures a few times to fully remove the garlic.

Use a small funnel to pour the tincture into an amber glass bottle. I like to use the bottles that come with a dropper because it makes using the tincture simpler but just use what you have.

Date and label the finished tincture so you remember what it is and when you made it. 

Store it in a cool, dark place away from direct sunlight.