1, sugar garlic pickling is preferable to pickle with old chenggong vinegar + rock sugar boiled and cooled sugar vinegar water. Garlic should be soaked in strong salt water for 30-60 minutes before pickling! If the garlic is not soaked in strong salt water before pickling, it will be green and rotten!
2, the proportion of sugar and vinegar is not coordinated, the specific proportion of 10 pounds of old vinegar + 4 to 5 pounds of rock sugar! The use of white vinegar or sugar amount is too low, there will be deterioration in the sugar garlic pickling process color is not beautiful and other factors!
3, in addition, pickling sugar garlic is not necessary to use water-sealed clay pots, ordinary clay pots with lids can be. Water-sealed clay pots are suitable for pickling fermented vegetables! Because of the need to isolate the air. Sugar garlic does not belong to the fermentation class, accurately belong to the candied class pickles! Sugar pickles must go through a process of either solarization or salt soaking or sugar soaking before pickling! This is a must!
If you don't understand, feel free to ask additional questions!
If you don't understand, feel free to ask additional questions!