Ingredients: 100 heads of new garlic with long green garlic stalks, 60 grams of salt, mature vinegar or balsamic vinegar (you can use rice vinegar if you don’t like the color), 1000 grams (2 pounds), 800 grams of white sugar

The ratio of sweet and sour is 1 pound of vinegar and 8 ounces of sugar (you can also adjust it according to your own taste)

Preparation: 1. Cut off the garlic stalks (don’t throw them away for later use, you can peel off the tender ones) (fried and eaten) and garlic seeds, peel off the old skin

2. Wash and soak in clean water (tap water is enough) for 24 hours (change the water once in the middle)

3 .Drain out the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days. Stir twice a day. You can hold the basin and turn it upside down so that the mixture is evenly mixed

4. Take out Put it into the prepared container (it should be dry, oil-free and water-free). Don’t put the soup from pickling the garlic

into the container and throw it away

5. Take a clean basin without water, pour vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil it over fire)

6. Pour the stirred sweet and sour liquid into the pickled garlic. , just cover it tightly

7. If you like spicy food, you can eat it in 3 days, if you like it marinated thoroughly, it will take about 20 days (depending on the size of the garlic)