Ingredients: 5000g fresh garlic, 2500g white rice vinegar, 0/000g white sugar/kloc, 0/000g brown sugar/kloc, 0/25g salt/kloc.

Steps:

1, choose fresh garlic, purple skin is the best.

2. first peel off the dirty skin on the outermost layer. Cut off the head and tail with a knife.

3. Continue peeling until garlic cloves appear. The garlic peeled in this way is very clean and can be pickled directly without cleaning.

4. Prepare all the materials.

5, with a small bowl of brown sugar, breaking a little can shorten the cooking time, and it is easier to cut with a serrated knife.

6. Pour all the pickling materials into the pot and cook until the sugar melts. Don't cook for a long time, let it cool after cooking.

7. Prepare clean glass sealed cans to ensure that there is no oil and water. Put the garlic in. The bigger garlic can be pulled into two pieces for easy placement.

8. Finally, pour in the cool sweet and sour juice.

9. Cover, label and store in a cool and dry place.

10, you can eat it in two weeks.