1, garlic 100, 2 tablespoons of salt, half cup of brown sugar/kloc-0, 3 cups of white vinegar, 2 cups of water, salt 1 tablespoon, and soy sauce 1 tablespoon. 10 Peel the whole garlic skin slightly for later use. 1 Boil boiling water in a pot, add a little salt to dissolve it, then turn off the fire, soak in garlic for 20 minutes, scoop up and drain, and let it cool for later use. Put all seasoning materials into a pot, mix and heat, boil, and cool off the fire, which is the sweet and sour juice. Garlic and cooled sweet and sour juice are marinated in a container. The sweet and sour juice should be covered with garlic, covered and soaked in the refrigerator for more than 2 weeks before serving.

2. 2 kg of purple garlic, sugar 1 kg, salt 300 g. Remove hairy roots, leave garlic stalks 1.5cm, peel off 1-2 layers, and wash. When entering the tank, a layer of garlic and a layer of salt are sprinkled with water. In order to pour garlic into the jar more easily, water was added to the jar that night, and the water was flush with garlic. Turn it once by hand after the water is renewed, and turn it again the next morning 1 time. From the third day after taking out the can, change the water 1 time every day for three consecutive days to remove the spicy taste. Take out, drain 1 night, and enter the altar the next day. Add sugar and salt, seal the jar and put it in a cool place. Every 1 day, from 8: 00 pm to 5: 00 the next day, unseal and deflate 1 time, ***5-6 times, and pay attention to fly prevention during deflation. Roll the altar every morning and evening after sealing it 1 time. You can eat it in two months.

3. Garlic 10 kg, vinegar 10 kg, salt 1 kg. Remove the fibrous roots of garlic, peel off two layers of skin, leave garlic stalks about 2 cm, soak them in clear water for 7 days, and change the water for 3 times to eliminate the astringency and spicy taste of garlic. Soak for 3 days at the first time 1 time, change it for 2 days at the second time, and put a piece of ice at the third time to reduce the water temperature and quickly remove the residual spicy taste of garlic. Take it out after soaking, drain the water, add salt and white vinegar, and marinate 1 day, and rotate the jar 1 time. Then take it out of the jar and air it for 6 hours. When garlic doesn't drip, move it to a cool and ventilated place, turn it over frequently, spread it out and put it in a sugar can. You can eat it in a month.