First, the simple practice of sweet and sour garlic

Raw material formula: green pepper 100kg, salt 10kg, vinegar 0.7kg, proper amount of brown sugar and a little spiced powder.

Production method:

1. Choose clean, fat and green pepper. Remove fibrous roots, wash and drain.

2. According to the ratio of fresh green pepper 100 kg of salt, it can be packed in a jar layer by layer, and then more than half of the jar. 3. Pickled until 15 days, it becomes salted green pepper.

4. Take out the green pepper, air it on the table, turn it once a day, and air it to 70% of the original weight. 5. Put the salted green pepper into the jar and gently press it. When it is 3/4 of the jar, pour the prepared sweet and sour solution into the jar. After filling, put several pieces of bamboo horizontally in the jar to prevent the green pepper from floating. Finally, tie the jar mouth tightly with oil paper or plastic cloth, seal it with concrete, and eat it after 2 months. If sealed, it can be kept for a long time.

6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve, and add a little spiced powder as appropriate.