Fresh garlic

4000 grams

condiments

vinegar

2000 grams

refined sugar

750 grams

brown sugar

750 grams

salt

100g

step

1. Choose fresh garlic with long braids to ensure that it is clean after peeling.

Peel off the outermost layer first.

3. Remove the long and redundant garlic braid, and then peel off a layer of garlic skin inside.

4. When peeling to the bottom, use scissors to cut off the garlic skin and roots along the inside.

The garlic peeled in this way is very clean and has no soil at all, so it can be pickled directly without washing. In the process of peeling, if you don't pay attention to picking out the dirty garlic and eating it normally, only marinate it with very clean garlic. Let the peeled garlic cool for 2 hours and then marinate.

6. Prepare curing materials.

7. Pour vinegar, sugar and salt into the pot and boil. Do not cook for a long time. Boiling water is cold.

8. Wash the jar, make soup with boiling water, and then control the water to dry. Make sure there is no water or oil in the jar.

9. put garlic in the jar

10. Finally, pour in cold sweet and sour water. Cover it and put it in a cool and dry place. Marinate for 2 weeks and you can eat it.

skill

Sugar garlic preserved for 2 weeks tastes crisp, sweet and sour. Don't look too jealous. The acidity is not obvious, but it is obviously sweet. Even if it is preserved for two or three years, garlic is very brittle and will not go bad for several years. The most important thing is, of course, good taste.