Homemade sweet and sour garlic

Sweet and sour garlic is rich in protein, fat, sugar, vitamins, various amino acids, trace elements, volatile sulfur compounds and other substances that are beneficial to human body. Has the effects of enhancing physiological function, promoting metabolism, delaying aging, reducing blood lipid, lowering blood sugar, lowering cholesterol and triglyceride, preventing cardiovascular diseases and enhancing immunity.

material

Garlic (garlic) salt rice vinegar white sugar

working methods

65438+

2: Pour rice vinegar until half of garlic is covered and marinate for 10 day. Shake the jar every day to marinate the garlic evenly.

3: Add sugar, stir well, cover and marinate for 4-5 days.

Note: garlic can also be soaked in light salt water for one day before pickling to remove the spicy taste of pickles. After curing for 9 days, nitrite began to decrease 15 days, and nitrite decreased to a safe dose range to avoid nitrite poisoning. Please marinate for more than 20 days before eating.

skill

You can also soak garlic in light salt water for a day before pickling to remove the spicy taste. Nitrite in pickles began to decrease after 9 days, and decreased to the safe dosage range after 15 days. To avoid nitrite poisoning, please marinate for more than 20 days. After opening the lid, you can almost eat it without smelling pungent smell. Eating sweet and sour garlic with short curing time will cause abdominal pain, nausea, chest tightness and other symptoms, and will also suffer from eye diseases.