Marinated sweet and sour garlic

“Sweet and sour garlic has the effect of enhancing human physiological functions, promoting metabolism, and delaying aging.

When fresh garlic comes on the market in large quantities, It’s also a good time to pickle sweet and sour garlic. The first batch of sweet and sour garlic was pickled on May 13th. It took 20 days to pickle and it has begun to show results. As soon as I opened the glass jar, the aroma of garlic hit my nose. It stimulates your sense of smell, and you can't help but feel the smell coming out. When you eat, take out a few heads of sweet and sour garlic, and the fragrance of garlic suddenly fills the room. It's best when eating noodles, steamed buns, and dumplings. It's sweet and sour. Crisp, sweet but not greasy, with a slight salty taste. In addition to keeping some for myself, I divided the garlic into several small glass bottles and gave it to my relatives and friends, which made them ask me for the sweet and sour garlic. It is best used after 30 days. Hehe~~ I have eaten up these 4 pounds of garlic in 20 days. This time, I can pickle more than ten pounds of garlic.

Without further ado, let me share my pickling. The whole process of garlic:

How to pickle sweet and sour garlic

What is the authentic pickling method of sweet and sour garlic? Many people like the taste of garlic. Today I am going to make a recipe for it. What everyone recommends is a food with a unique taste - sweet and sour garlic. I believe that friends who like garlic will already drool when they hear this name. Don't worry, let's take a look at the authentic pickling of sweet and sour garlic.

Ingredients:

Garlic, sugar, rice vinegar (for pickling the sauce color) or white vinegar (for the white pickle)

Method:

1. Choose purple-skinned garlic that is more tender. White-skinned garlic is also acceptable, but purple-skinned garlic is best;

2. Peel off the outer layer of old skin and cut off a handful of garlic. , cut off the dirty part of the base and clean it;

3. Soak in light salt water for more than 24 hours, changing the water two to three times in between;

4. Soaked garlic , head down to control the moisture;

5. Put the whole code into a glass sealed bottle or earthen jar. There will be a lot of space in the bottle. Fill it with broken garlic cloves, and the broken garlic cloves should also be used. With the skin on;

6. Add sugar, I used brown sugar, the amount is about one tablespoon of sugar for one head of garlic;

7. Pour in rice vinegar until the garlic is covered ( You can also add a little salt or not, there is no big difference);

8. If you want to eat white, use white vinegar (of course, brewed white vinegar);

9. Store it in an airtight container, do not shake it, and let the sugar melt slowly. It will be ready to eat within three to four weeks.

If you can’t finish it at once, you can put it in the refrigerator and eat it anytime you want. You can take it out and eat it. You must not miss this delicious garlic! Come and make the authentic pickling method of sweet and sour garlic.