Salted garlic pickling has two methods: raw salt pickling and cooked salt pickling.

Raw salt pickling method of salted garlic: choose 5 kilograms of fresh garlic to remove the roots and bulbs of garlic, old skin, into the tank (altar), a layer of garlic a layer of salt, stirring evenly. After filling the tank, add 17 degrees of salt water (O.75 kilograms of salt to 10 kilograms of water), when the salt water and garlic level can be. The next day with a hand on the side of the tank down to the garlic once, 14 days after the garlic automatically sink to the bottom. Fresh garlic into the tank to open the cover day and night, to facilitate the spread of spicy flavor, 20 days after the pickle.

Cooked salt pickling method of salted garlic: fresh garlic placed in the sun exposure for 5 to 6 days, so that part of the garlic skin due to water evaporation and automatically fall off, sieve off the soil and garlic skin, and then continue to sun 1 to 2 days, to be all off the garlic skin can be pickled. Salt (garlic and salt ratio of 6:1) into the pot, heating and stir-frying, see the salt color becomes yellow scorched until, remove from the fire. Put the garlic into the pot, stirring with tools, until all the garlic head adheres to the salt, take out the garlic, put it in a cool and dry place for 2 to 3 days, and then layer by layer into the tank (altar), sealed for 4 months can be made of salted garlic. Salted garlic cured in this way, the color is deep red, there is a kind of burnt aroma.

White sugar garlic pickling technology

Raw materials for pickling white sugar garlic are: white garlic l0 kilograms, 5 kilograms of sugar, 300 grams of salt, 2 kilograms of cool water.

The production method is: first of all, the white garlic beard stalks removed, peeled off the two layers of outer skin, soak in water for 7 days, to change the water once a day, soak to no sharp and spicy flavor after fishing, put into a clean container in the sun. Sun when the stalks face down, sun until the skin was wrinkled into the tank. And then sugar, salt, cool water into sugar juice, poured into the tank, sealed with a white cloth. As the sugar garlic pickled, without washing water can be directly into the mouth, so the pickling period must pay attention to health, to prevent dust, debris into the pickle.

Summer pickling, generally mastered at about 15 ℃. Winter pickling, the room temperature should not be too low. Because the sugar solution is not thick, the temperature is too low, it will freeze and crack the pickling jar, affecting the quality of sugar garlic and pickling.

During the pickling period, it is best to check every 7 days to see if there is any odor. At the beginning of curing, it is best to roll the tank twice a day, and open the air once in 7 days. Two months after the garlic was light yellow, sweet flavor into the meat, no raw garlic spicy flavor that is.