Container preparation: the container for pickling sweet and sour garlic can be sealed containers such as pottery pots and glass bottles. Before use, it should be washed to ensure that there is no oil in the tank, then scalded with boiling water, disinfected, inverted and dried for standby, so as to ensure that there is no oil and raw water in the container.

Boil sweet and sour juice:

The boiling of sweet and sour juice can be said to be the most critical because it determines the flavor of sweet and sour garlic. Taking 10 kg tender garlic as an example, here are some common methods for your reference.

Method 1: 350g white sugar and 7kg white vinegar. Pour sugar and vinegar into the pot, add appropriate amount of water and cook together. After boiling, cook for 2 minutes and let it cool for later use.

Method 2: 350g brown sugar and 7kg mature vinegar. The cooking method is the same as above.

Method 3: 2.5 kg of sugar, 6 kg of vinegar and soy sauce 1 kg. The cooking method is the same as above.

Method 4: 3 liang of sugar, 7 liang of salt and 0/liang of vinegar. The cooking method is the same as above. This formula is sweeter and the vinegar taste is lighter.

Method 5: salt 1 kg, 6 kg of brown sugar, 300 g of rice vinegar or 200 g of white vinegar. The cooking method is the same as above. This formula is sweeter and the vinegar taste is lighter.

Pickling method: put the processed garlic into a container and pour in the sweet and sour juice. It should be noted here that sweet and sour juice is about 2 inches higher than garlic. Then seal it and put it in a cool place. You can open the lid and eat in a month. 6 ~ 7 days before ripening, some sweet-scented osmanthus can be added to improve the taste.

Share the secret of pickled sweet and sour garlic:

First, white vinegar is the best vinegar, because the sodium content of aged vinegar is higher than that of white vinegar, which is not good for patients with hypertension and cardiovascular diseases. The best choice of sugar is brown sugar. However, if you don't like the dark sweet and sour taste of garlic, you can choose the combination of white sugar and white vinegar. If you like dark colors, you can choose brown sugar or mature vinegar, or you can add some soy sauce to color.

Second, sweet and sour juice is best boiled and cooled before use, so it is not easy to deteriorate. In addition, after the sweet and sour juice is cooled, some honey can be added and stirred evenly, so that the pickled sweet and sour garlic becomes crystal clear.

Third, the fresher the garlic, the more delicious the pickled sweet and sour garlic.

Fourth, the proportion of various seasonings can be increased or decreased according to personal taste.