Pickling sugar garlic is very simple: take new garlic in spring, peel it, leaving only a layer of tender skin inside, soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic better preserved; Take out garlic soaked in salt water, drain the water, put it in a crock, enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar added depends on your own taste; Finally, add an appropriate amount of cold boiled water to drown the garlic cloves, let the sugar melt slowly, do not stir, cover the container and seal it, and you can eat it in about 2 weeks to a month.
Method 1: Ingredients: fresh garlic 10 kg, sugar 4 kg 3 kg, water 10 kg, salt 7 kg, vinegar 1 2.
Method:
1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.
2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic.
3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste.
Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar star anise, with or without addition.
Method:
1. Peel garlic, leaving a 2 cm pseudostem. Dig the garlic root into a cone, but don't dig the garlic loosely (to make it delicious).
2. Soak garlic in water for 5-7 days and change the water every day.
3, garlic into the altar, a layer of garlic and a layer of salt, no water; Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take it out to dry. When the skin is dry, if there is old skin, remove it ... and put it evenly in the altar.
4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After completely cooling, pour into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.
5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.
6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic.
Here is a recipe with sugar and garlic sauce: baked sweet and sour salmon with onion.
Roasted sweet and sour salmon with onion, made of soup soaked in sugar and garlic, is really delicious.
Practice: 1, add oil to the pot, stir-fry shredded chives, and pull aside.
2. Put the salmon into the pot, pour in some cooking wine, then pour in two spoonfuls of sugar and garlic juice, and cover the pot. Just be bored.
3. Finally, put the fish in a plate and cover the fish with shredded onion.
Features: sweet and sour, fresh and tender fish, the key is simple and delicious.
Pickling method of sugar garlic
1. Select fresh garlic with the same size, wash and remove the roots, peel off the outermost old skin, then put the garlic in a small jar layer by layer, and sprinkle a layer of salt on each layer (according to the ratio of 5 kg of garlic to 60 g of salt). Finally, sprinkle a little water on it, and it is appropriate to sprinkle150g water on 5kg garlic.
2. renew water for water. If garlic is put into a jar for pickling in the morning, then cold water must be left in the jar that night, and the water cannot exceed garlic. After 3 days, in order to remove the spicy taste of garlic, change the water once a day for seven days.
3. sugar. Take the garlic out of the jar and put it in a basin. Sprinkle clean white sugar and spread it evenly on the garlic by hand. Then put the garlic in the jar, sprinkle some sugar on each layer (the total amount of sugar is 250g per 0.5kg garlic). Pour a small bowl of boiled salt and cold water into the small jar (the ratio of salt to water is 500 grams of sugar garlic, 50 grams of boiled salt water-50 grams of water and 35 grams of salt). Finally, seal it with two layers of gauze, tie it tightly with a rope and put it in a cool place indoors. You can eat it in 45 days.