Recently I learned how to pickle crispy and green Lahar Garlic, so I would like to share it with you here, and I recommend you to try it!

One, the choice of ingredients

To do Lahai garlic is not just any kind of garlic can be, it is best to use the purple skin garlic, the head of this garlic than the white skin garlic to some small, garlic flavor better rich, and this purple skin garlic is more compact, moisture is sufficient, pickling out of the garlic tastes more crunchy and tender.

Second, the choice of vinegar

The key to good garlic is vinegar, some people will use vinegar, some people will use white vinegar, in fact, this is not right, the correct is to use rice vinegar.

Three, the control of temperature

Lapis lazuli garlic want to quickly become green, then the temperature is the key, low temperature is to break the garlic dormant, activate the garlic enzyme, which reacts with allicin, alliinase, etc., to participate in the formation of blue pigment, due to its instability, it will be transformed into yellow pigment.