Pickled sweet garlic material

Pickling sweet garlic usually requires preparing fresh white garlic, then preparing appropriate amount of white vinegar and sugar, the ratio of white vinegar to sugar is three to two, and preparing appropriate amount of edible salt and clean glass bottles.

Steps of processing sweet garlic

1. Treat the prepared white garlic again, remove the old skin on the outer layer, then cut off its roots with a knife and cut off its stems with scissors, leaving only one centimeter.

2. Put the clear water into the basin, then add some edible salt and mix well. After getting the salt water, put the treated garlic in it for two to three days, and you can also change the water twice in the middle.

3. After garlic is soaked in salt water, the taste will be more crisp and the spicy taste will be weaker. Take out the soaked garlic and control the dry water under your head for at least four to five hours. At this time, the residual salt water in it is completely controlled.

4. Prepare white vinegar and white sugar in proportion, put them together to make sugar and garlic water, and then pour them into the bottle of pickled garlic. Finally, put the garlic without moisture in the bottle, so that the sweet and sour water will not pass through the garlic. Seal the bottle and shake it once a day. After ten days, garlic can be tasted. After twenty days, the sweet garlic tastes the best, sweet and sour, crisp and especially delicious.