Choose larger fresh garlic, cut off the stems and fibrous roots, peel off the outer rough skin, soak in clean water for 5 to 7 days, and change the water once a day. Then marinate it for three days with a ratio of 500 grams of garlic and 100 grams of salt, then take it out and dry it. Then marinate it for a week with a ratio of 300 grams of brown sugar, 50 grams of vinegar, and 600 grams of water. Processing of Sichuan pickled garlic: Harvest garlic before and after the beginning of summer, peel off fibrous roots, peel off 2-3 layers of skin, leave 5 cm of pseudostem, wash and dry. Add 4 kg of salt to 50 kg of water, boil and cool, add 50 g of Sichuan peppercorns, 1 kg of red pepper, 1.5 kg of ginger, and 1.5 kg of wine to make a marinade. Then put the whole head of garlic into a jar or soaking jar, pour in the marinade, and seal it with a lid. It is usually fermented at room temperature for 10 days. The processing of spiced sweet and sour garlic is 50 kilograms of garlic, 2 kilograms of salt, 10 kilograms of red (white) sugar, and 0.5 kilograms of soy sauce. The garlic processing is the same as 2. Wash the garlic and dry it, sprinkle a layer of garlic with a layer of salt, marinate it for a day and night, put it back into the jar, add sugar, vinegar, soy sauce, five-spice powder and cold boiled water to prepare the marinade, marinate again, and seal it tightly with plastic cloth . Rotate the cylinder twice a day, open the cylinder every other day to diffuse air for 4-5 hours, and after half a month, change it to once every 3 days, and it will be ready in one month.

How to make sweet and sour garlic

How to make sweet and sour garlic. The processing technology of sweet and sour garlic includes selecting cold ingredients, stripping, salting, changing the vat, drying, Ingredients, pickling and packaging processes.

Ingredients: The raw materials for processing sweet and sour garlic should be garlic heads with neat and fat bulbs, white skin and fresh and tender meat. Sort them into grades, that is, 20 pieces per kilogram for special grade, 30 pieces per kilogram for grade A, and more than 30 pieces per kilogram for other grades.

Peeling: Use a knife to cut off the roots and stems, peel off the garlic skin surrounding the garlic head, wash it in clean water and drain it.

Salting: pickle in a ratio of 10kg fresh garlic and 1kg salt. Sprinkle a layer of bottom salt in the belly-making jar first, then use a layer of garlic and a layer of salt to marinate until more than half of the jar is cooked, and then remove a layer of salt on the surface.

Change the vat: The purpose of changing the vat is to marinate the garlic in the upper and lower parts evenly. Prepare a clean empty tank of the same capacity for changing the tank. Change the tank once every morning and evening until the vegetable brine can cover 3/3 of the entire garlic. At the same time, you need to dig a small hole in the center of the garlic to allow the vegetable brine to flow into the hole. Use a ladle to scoop out the vegetable brine from the hole and pour it on the surface of the garlic. After 15 days of such management, the salted garlic is ready.

Drying: Take the salted garlic out of the tank and place it on a bamboo mat to dry until it is reduced by 30% - 35% of its original weight. Turn it once a day when it is exposed to the sun, and put it indoors at night or cover it with a rainproof cloth to prevent rain.

Ingredients: For every 10kg of dried salted garlic, use 7kg of white vinegar and 3.2kg of sugar. When making ingredients, first heat the white vinegar to 80°C, then add sugar to dissolve it, and some also add a little spices such as sannai and star anise.

Marining: Put the salty garlic into the jar, press it gently, and when the jar is 3/4 full, pour the sweet and sour liquid prepared above into the jar until it is full. Basically the same weight as the perfume. Place a few bamboo slices across the neck of the altar to prevent the garlic from floating up. Then tie the mouth of the altar tightly with plastic film or oil paper, add a wooden board, and then use a three-piece seal to coat the mouth of the altar to seal it. After 3 months, the garlic will be mature. If it takes longer, the quality of the finished product will be better. Sealed garlic can be stored for a long time.

Quality: The finished product is required to be milky white or milky yellow, sweet and sour, and the meat is crisp and tender.

Practical techniques for pickling sweet and sour garlic

1. Preparation of materials: 100 kilograms of peeled garlic, 10 kilograms of salt, 53.3 kilograms of vinegar, and 16.7 kilograms of white sugar.

2. Rinse: 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.

3. Pickle 10% of the total amount of garlic with salt. First spread a layer of salt on the bottom of the jar, then sprinkle a layer of salt on a layer of garlic, pack and compact until the jar is 80% full. Sprinkle another layer of salt on the top layer and cover the cylinder lid.

4. Invert the vat. When 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.

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.

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.

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.

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, salted garlic and seasoning liquid The ratio 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.

Method 1:

Ingredients: 50 kilograms of fresh garlic, 3 kilograms of fine salt, 22.5 kilograms of sugar, 15 kilograms of vinegar, and 5 kilograms of water.

Preparation method: Select garlic that has bolted for 10-13 days, cut off the fibrous roots and stems (leaving 1.5 cm of stems); put the garlic into a jar, soak it in water for 4 days, and change the water once a day. After 3-4 days, take it out from the water, add fine salt, stir it twice a day, marinate for 4 days, peel off the old skin, and put it into a jar; pour the vinegar, sugar and water into the pot and bring to a boil, take it out After it cools down, add it to the garlic jar. The sweet and sour liquid should cover the garlic by one centimeter. Pour the jar every 20 days and then every 30 days. The finished product will be ready in 5 months.

Features: yellow-red, shiny, sweet and sour, crisp and tender texture.

Method 2:

Northern sweet and sour garlic

Ingredients: 100 kilograms of fresh garlic, about 10 kilograms of vinegar, 20 kilograms of white sugar, and 20 kilograms of salt. Fresh garlic is suitable when it is close to maturity.

Preparation method:

1. Peel off the hairy roots of fresh garlic, leave 1 inch of the garlic stem, and peel off the dry skin. After cleaning, put it into the tank. 100 kilograms of garlic are first marinated with 5 kilograms of salt for a day and a half, during which time the vat is poured three times.

2. Remove the salt water, soak it in clean water for 3 days, change the water once a day, take it out of the tank and drain it, and wait for the second pickling.

3. Put the garlic that has been pickled for the first time into a new jar (that is, no raw material jar is used). For 100 kilograms of garlic, add 15 kilograms of salt, 20 kilograms of white sugar (or 5 cents of saccharin), and cool it. Boil 20 pounds of water, put the jar in a cool place, and make it in about 20 days.

4. According to local eating habits, add about 10 pounds of rice vinegar 3 days before consumption.

Three: Osmanthus sweet and sour garlic

1. Raw materials: 100 jins of garlic, 31 jins of white sugar, 23 jins of vinegar, 6 jins of salt, and appropriate amount of osmanthus.

2. Preparation method: (1) Peel off the roots of the garlic head, peel off the old skin (about 2-3 layers), leaving 2-3 layers of tender skin, soak it in clean water, Change the water on the second day and take it out to dry on the third day. (2) Put the dried garlic into the jar, pour the boiled sweet and sour salt brine into the garlic jar, and sprinkle with sweet-scented osmanthus. (3) Invert the cylinder every 3-4 days. After inverting the cylinder 3-4 times, seal the cylinder for two months and the finished product will be ready.

Product features: sweet, sour, crisp, with osmanthus fragrance.

Method 4:

Raw materials: 500 grams of garlic, 200 grams of sugar, 100 grams of vinegar, 100 grams of water, and a little salt.

Preparation method;

1. Break the fresh garlic into cloves, remove the old skin, soak it in water for 24 hours, change the water every 4-5 hours to reduce Spicy smell, remove and drain to dry.

2. Add water, sugar, vinegar and salt to the wok, bring to a boil and let cool to form a sweet and sour sauce.

3. Choose a large container that can be sealed. After boiling water, drain the water with the mouth facing down, add garlic, pour the sweet and sour sauce, cover and seal, and it can be eaten in about 20 days.

Features: Crisp, tender, sour and sweet