When pickling Lapacho garlic, don't just add vinegar, add more of it, Lapacho garlic is crisp and green and delicious.

Prepare a few clean pickling containers, containers have to be waterless and oil-free, pots with the right amount of brown sugar, brown sugar and white sugar can be, my family used to use brown sugar, used to eating brown sugar flavor. Proportion is about every 100 grams of brown sugar plus 300 grams of rice vinegar, our local vinegar only eat rice vinegar, balsamic vinegar and white vinegar seldom eat, the focus came, pickling Lapacho garlic in the end with which vinegar is the best?

Actually, the taste of what vinegar is almost the same, rice vinegar pickled garlic color is the most beautiful, balsamic vinegar pickling will be black, it is best to use rice vinegar pickling it. Sugar is also the key to green, many people will only add vinegar, other do not add, no wonder it will not become green, add some sugar taste will be better, it will be easier to become green, add a small amount of sugar is not eaten sweet flavor.