Strain off the liquid and divide it in half. Use one half as a marinade or stir fry, the other half place in a saucepan and add an equal amount of raw honey. Warm over very low heat, you just want to incorporate the honey, but not kill its healing properties. Pour this back over the garlic, recap, and let it sit for another 3-4 weeks.
They are now ready to eat! Store in a cool, dark location like a fridge where they will keep for a year or longer.