The method of pickling sweet and sour garlic is as follows:

1. Cut off the garlic stems, leaving about 6 cm of false stems;

2. Wash the garlic Clean and drain off the water;

3. Put the garlic into the jar, sprinkle a layer of salt on it, fill it to half the jar, and add water. Pour the garlic, salt and brine into another jar every morning and evening, and sprinkle the garlic in the jar with the salt water in the jar to make it all moist and pickled;

4. Take out the pickled garlic and dry it , turn and dry once a day;

5. Put the semi-dried salted garlic into the empty jar, only fill half of it, and leave half to prepare the sugar solution;

6. Boil the vinegar , then mix in the brown sugar, use a little boiling water to dissolve the saccharin, and then mix it into the sweet and sour liquid;

7. Pour the prepared solution into the garlic jar for brewing, and place a ten-meter jar in the jar. Use Chinese-shaped bamboo strips to prevent the garlic from expanding and rushing out of the jar mouth;

8. Paste the jar mouth with leather paper, and then coat it with pig blood mixed with lime to seal the jar mouth tightly.