Ingredients: 800 grams of garlic (white skin) [1] \x0d\ Seasonings: 50 grams of white sugar, 400 grams of vinegar, 400 grams of soy sauce, 5 grams of Sichuan peppercorns. \x0d\Features\x0d\Sour, sweet and delicious. \x0d\Production process\x0d\1. Remove part of the stems of white-skinned garlic (processed), peel off two layers of epidermis, soak in water for 7 days, change the water once a day, then take it out and dry it until the epidermis Present wrinkles within the fashion arena. \x0d\2. Mix sugar, vinegar, soy sauce, and Sichuan peppercorns into a juice, pour it into the garlic jar, cover it tightly, and it will be ready in about 30 days. \x0d\\x0d\Sweet and sour garlic method two\x0d\ 1. Prepare materials: 100 kilograms of peeled garlic, 10 kilograms of salt, 53.3 kilograms of vinegar, and 16.7 kilograms of white sugar. \x0d\ 2. Rinsing Rinse the peeled garlic with clean water and soak it for 4 to 6 hours to remove sediment and impurities, and then drain the water. \x0d\ 3. Pickle with 10% of the total quantity of garlic. Use salt at the bottom of the jar first, then sprinkle a layer of salt on each layer of garlic. Pack and compact until the jar is 80% full, and then sprinkle the top layer. Add a layer of salt and cover the cylinder lid. \x0d\ 4. When inverting the vat for pickling, invert the vat once every 12 hours to marinate the upper and lower layers of garlic evenly. When the garlic brine in the vat reaches 3/4 of the height of the garlic, the vat can no longer be inverted. Generally, the tank needs to be inverted 4 to 6 times. \x0d\ 5. Pour the brine. After each pouring of the vat, pour the pickled brine onto the surface of the garlic in the vat. The total pickling and marinating time is 10 to 15 days. \x0d\ 6. Drying the garlic: Take out the salty garlic and spread it on the mat to dry. Turn it once a day until the garlic is 70% of its original weight. After drying, peel off the loose garlic skin and season the garlic into three levels: large, medium and small. \x0d\ 7. Preparation of seasoning liquid Ingredients: 35 kg of vinegar and 11 kg of brown sugar for red garlic (35 kg of white vinegar and 11 kg of white sugar for white garlic). When preparing, first heat the vinegar to 80°C, then add sugar and stir until it is fully dissolved and set aside. \x0d\ 8. Install the jar. Put the salted garlic into the jar and press it gently. When it reaches 3/4 of the height of the jar, add seasoning liquid to submerge the garlic. Generally, the ratio of salted garlic to seasoning liquid is 1 :1. Use small bamboo rafts to press the garlic on the surface of the seasoning liquid to prevent the garlic from floating. Then seal the mouth of the altar with plastic film, and then apply yellow mud to seal it tightly. Place the altar in a cool and dry place and it will be ready after 4 months. \x0d\\x0d\Sweet and sour garlic method three\x0d\100kg of garlic, 10kg of salt, 18kg of brown sugar, 70kg of grain vinegar, 25g of saccharin\x0d\Preparation method 1. Cut off the garlic stems, leaving about 6 cm of false stems . \x0d\Finished product (9 photos)\x0d\\x0d\2. Wash the garlic and drain off the water. \x0d\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 keep it moist and marinated. \x0d\4. Take out the pickled garlic and dry it, turning it once a day. \x0d\5. Put the semi-dried salted garlic into the empty jar, only fill half of it, and leave the other half for pouring the sugar solution. \x0d\6. Boil the vinegar, then mix in the brown sugar, dissolve the saccharin in a little boiling water, and then mix it into the sweet and sour liquid. \x0d\7. Pour the prepared solution into a garlic jar for brewing. Place a cross-shaped bamboo strips in the jar to prevent the garlic from expanding and rushing out of the jar mouth. \x0d\8. Cover the mouth of the cylinder with leather paper, and then coat it with lime mixed with pig blood to seal the mouth of the cylinder tightly. \x0d\\x0d\Sweet and sour garlic method four\x0d\Raw material formula\x0d\100 kilograms of fresh garlic, 10 kilograms of salt, 0.7 kilograms of vinegar, appropriate amount of brown sugar, and a little allspice\x0d\Sweet and sour garlic\x0d\a little. \x0d\Method\x0d\1. Choose neat, plump, white-skinned, fresh garlic heads. Remove the fibrous roots, peel off the old garlic skin, wash and drain. \x0d\2. According to the ratio of 10 kilograms of salt for every 100 kilograms of fresh garlic, pack it layer by layer in the tank until more than half of the tank is filled. Use another tank of the same size for later use. \x0d\3. Change the jar once every morning and evening. In this way, the garlic will be marinated evenly. After 15 days of marinating, the garlic will be salted. \x0d\4. Take out the garlic, dry it on the mat, turn it once a day, and dry it to 70% of its original weight. If you find that the garlic skin is loose, peel it off. \x0d\5. Put the salted garlic into the jar and press it gently. When the jar is 3/4 full, pour the prepared sweet and sour liquid into the jar. After filling, place a few bamboo slices horizontally in the jar to prevent the garlic from floating. Finally, tie the mouth of the altar tightly with oil paper or plastic cloth, seal it with Sanhe soil, and it can be eaten after 2 months. If sealed and stored, it can be stored for a long time. \x0d\6. Preparation of sweet and sour liquid: First heat the vinegar to 80℃, then add brown sugar to dissolve it, and add a little allspice powder. \x0d\\x0d\Sweet and sour garlic method five\x0d\Materials: 100 heads of new garlic, 60 grams of salt, 1000 aged vinegar or balsamic vinegar\x0d\Raw garlic (3 photos)\x0d\\x0d\g (2 pounds) , 800 grams of white sugar (the ratio of sweet and sour is 1 pound of vinegar and 8 taels of sugar, you can also adjust it according to your own taste).

\x0d\\x0d\ Production: 1. Cut off the stems and whiskers of garlic, and peel off the old skin; \x0d\ 2. Wash and soak in clean water (tap water) for 24 hours, changing the water once in the middle; \x0d\\x0d\ x0d\3. Take out the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, stirring twice a day;\x0d\4. Place the salted garlic into a dry, oil-free and water-free container. Remind everyone, do not put the soup when pickling garlic into the container, just throw it away;\x0d\5. Take a clean waterless basin, pour vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar ( No need to cook over fire);\x0d\6. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly;\x0d\7. If you like spicy food, you can eat it in 3 days, if you like it thoroughly marinated It takes about 20 days (depending on the size of the garlic).