It's snowing, and you can pickle the garlic. In our northeast, Lahai garlic is not necessarily Lahai pickling, as long as the snow temperature, can be pickled, more pickled a few cans can be eaten after Lahai. Lahai garlic crispy green delicious, vinaigrette can do dumplings dipping sauce, with dumplings together is a perfect match.

Pickling Lahai garlic is very simple, although, will be peeled garlic cloves into sealed jars, bottles and other containers, pouring vinegar, sealed in a cold place, slowly soaked in vinegar in the garlic green, and finally become a green on the good. But don't look at Laha garlic simple, but also really need some attention, such as garlic with what garlic, vinegar with what vinegar, how to pickle is delicious, is the authentic Laha garlic. Pickled Lahachi garlic, remember not to add the wrong vinegar, add more "2 white", garlic cloves green and crispy and fragrant, interested friends look together.

Lapacho garlic must choose purple garlic, because purple garlic cloves small bubble through, garlic cloves hard bubble garlic crisp.

The garlic cloves to remove the old skin, select the garlic cloves without rot and scars, must be well preserved dry purple garlic, do not have the phenomenon of germination. Cut the garlic off without washing it so it can green up faster.

Lapacho garlic must choose rice vinegar, rice vinegar is light in color, garlic cloves soaked in orange, yellow and turquoise, the taste is moderately sour and spicy, the aroma is rich and sweet. Nowadays, many people use aged vinegar to soak, the color of garlic cloves soaked in aged vinegar is black, and the garlic cloves are not green enough, and the taste is poor.

Add sugar can neutralize some of the acidity, add a few drops of white wine, can promote the fermentation of garlic, and will extend the shelf life of garlic, add "2 white" Lapacho garlic, more green and crisp, sweet and sour.

Required raw materials purple skin garlic, rice vinegar, glass bottles, 5 grams of sugar, a high degree of white wine, plastic bags

Step 1: the purple skin garlic peeled off the outer skin, cut off the head of the garlic, and put aside for a spare. If you want to wash, be sure to control the water before using.

Step 2: Wash the glass container well, and remember to keep it free of oil and water.

Step 3: Place the garlic cloves in the glass container and add rice vinegar to submerge the cloves. Add 5 grams of sugar and a few drops of white wine.

Step 4: Use a plastic bag to cover the mouth of the bottle, screw the lid tightly, placed in the lower temperature of the home balcony, or refrigerator freezer, 7 days after the garlic are green and clear can be eaten.

The above is the small knowledge of pickled garlic Oh, must remember that the raw material is purple skin garlic and rice vinegar, plus sugar, white wine . Pickled Lahai garlic, garlic cloves green Zhanqing, garlic spicy acetic acid, is to eat dumplings the best seasoning, used to mix the gazpacho is also good, the flavor is more unique. In the past, it was said that not Lapa this day bubble Lapa garlic is not green, the actual is not so, all year round can do Lapa garlic, like friends can try to pickle a jar.