Lahar Garlic is usually pickled at home by everyone, its color is emerald green, very good-looking, but also delicious Oh, here to see together.

Can you pickle Lapa garlic with white vinegar

Yes

Pickle Lapa garlic with purple garlic and rice vinegar, soak out the garlic cloves Zhanqing emerald green, garlic spicy vinegar and acidic aroma dissolved together, the flavor is unique.

The purple garlic cloves are small and soaked through, the garlic cloves are hard and solid, and the garlic is crispy and fragrant.

The color of rice vinegar is light, the color of the garlic is like the beginning, orange and green, the taste is moderately sour and spicy, the aroma is strong and slightly sweet.

The color of garlic soaked in old vinegar and smoked vinegar is black, and the garlic cloves are not green enough, and the taste is poor.

With white vinegar, the flavor is not enough and the taste is worse.

How to pickle garlic with white vinegar

To pickle garlic with white vinegar, you must prepare enough white vinegar, every five kilograms of garlic needs three kilograms of white vinegar, in addition to preparing the right amount of xanthan crystal rock sugar, and then to prepare the right amount of honey.

1, buy back the fresh garlic to deal with, remove the outer layer of the old skin, remove the root beard, the stem only about a centimeter can be left. After treatment with water to wash it, and then put it in a large pot with water to soak.

2, soak more water, so that it can remove the spicy flavor, will make the pickled sweet and sour garlic taste better. Take out the garlic after soaking and remove the water and standby.

3, put the prepared white vinegar into the pot, add the prepared yellow crystal rock sugar, open fire and cook, boil after the fire after adjusting the fire slowly simmering until the rock sugar melted, turn off the fire in order to let it cool down naturally.

4, remove the water of the garlic in the altar, add the boiled sweet and sour sauce, and then add the prepared honey to mix well after sealing marinade, a month or so inside the sweet and sour garlic will be able to pickle, pickled sweet and sour garlic color close to the white, crisp texture, especially tasty.

Do vinegar garlic is best to use the original flavor and color of fermented vinegar. Almost all of the vinegar on the market today has caramel color. Caramel color can neither play the role of antiseptic, but also can not increase the flavor of the vinegar, just deepen the color of the vinegar. Consumers generally believe that the color of light vinegar to the water, only the deep color is good vinegar, this is a misunderstanding.

The color of the original vinegar is usually lighter, and with the caramel color, the color of the vinegar will become darker. Caramel color can cover the vinegar inside the naked eye visible foreign matter, there are potential food safety hazards. The current caramel color has two production methods, one is the ammonium salt method, this method of production of caramel color is prohibited by the state, another non-ammonium salt method of production of caramel color has no nutritional value.

Some unscrupulous producers in order to reduce the cost of vinegar will be illegal to use the ammonium salt method of production of caramel color, consumption of such condiments, will be detrimental to health. White vinegar is especially not recommended. Vinegar brewed with dates, sweet potatoes or persimmons is more or less colored, and colorless white vinegar is made with the chemical glacial acetic acid, which has no health effects.