1. Fresh garlic table to the old root and tip, wash and dry, cut into small sections, twice into the jar pickling. The first time into, to a layer of garlic a layer of salt, the bottom layer of salt less, the top layer of salt more, *** with 300 grams of salt. Inverted cylinder 2 times a day, and rubbing, so that the salt particles open (pickled on 2 days, such as still do not see the brine floated out, you can add some brine, no more than raw materials).　　2. a week later, fish out the garlic table, let off the brine, net tank, with 450 grams of salt and 250 grams of sugar water (that is, 150 grams of brown sugar plus 100 grams of water to melt) for the second pickling, also a layer of garlic a layer of salt, and then poured a layer of sugar, pickled and pressed, covered with a lid, about 1 month or so, can be eaten.　　3. Due to the high sugar content of the garlic table, not durable storage, so pickled should be eaten continuously, especially in summer, more so. In the non-consumption, to cover the cylinder tightly, such as a longer period of time my mouth is not covered, it is very easy to sticky deterioration, affecting the flavor and quality.