Zhenjiang sweet and sour garlic

Ingredients: 100 kilograms of fresh garlic, 10 kilograms of salt, 0.7 kilograms of vinegar, appropriate amount of brown sugar, a little five-spice powder

Preparation method 1. Select neat, Plump, white-skinned, fresh garlic. Remove the fibrous roots, peel off the old garlic skin, wash and drain.

2. According to the ratio of 10kg of salt for every 100kg of fresh garlic, pack it layer by layer in the tank until more than half of the tank is filled. Use another tank of the same size for later use.

3. Change the jar once every morning and evening. In this way, the garlic will be marinated evenly. After 15 days of marinating, the garlic will be salted.

4. Take out the garlic, dry it on the mat, turn it once a day, and dry it to 70% of its original weight. If you find that the garlic skin is loose, peel it off.

5. Put the salted garlic into the jar and press it gently. When the jar is 3/4 full, pour the prepared sweet and sour liquid into the jar. After filling, place a few bamboo slices horizontally in the jar to prevent the garlic from floating. Finally, tie the mouth of the altar tightly with oil paper or plastic cloth, seal it with Sanhe soil, and it can be eaten after 2 months. If sealed and stored, it can be stored for a long time.

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

Product features: reddish brown, beautiful color, very local color.