Steps: Step 1: Remove the old skin of garlic, then wash it with cold water, preferably cook it with cold water instead of raw water, so that the pickled garlic is not easy to deteriorate. Then prepare a pot of cold boiled water, add 50g salt into the water, and stir evenly according to the ratio of 1 kg garlic and 10g salt. Then soak garlic in it for 24 hours, changing water once in the middle, also using cold boiled water and 50g salt.

Step 2: Take out the soaked garlic and drain it, then cook the sweet and sour sauce. 5 kg of garlic needs about 3 kg of vinegar, 1 kg of sugar, all of which are poured into a clean pot, and no oil is produced without adding water. Cook until the sugar melts, turn off the heat and let it cool for later use. You can increase or decrease the amount of garlic according to this ratio. If you want to pickle crystal garlic vinegar, use white vinegar and sugar.

Step 3: Drain garlic, put it in a jar without raw water and oil, then pour in sweet and sour juice, seal the bottle with plastic wrap, and then cover it.

Tips for making sweet and sour garlic: add some sweet and sour to the pickled soup, or pickle it for the second or third time.