Garlic: balsamic vinegar 3 kg: 1200g sugar: 600g salt: 50g boiled water: appropriate amount of salt: appropriate amount.
Exercise:
1: Peel off the purchased garlic skin by hand, break it into petals, cut off the garlic roots with scissors, and put it into a basin for later use.
Breaking garlic into petals can reduce the pickling time, and there are not many jars suitable for pickling sweet and sour garlic at home.
2: Put the prepared garlic into the basin, pour in a proper amount of water to clean it, and put it into a clean container without oil and water for later use.
3: Pour a proper amount of water into the pot in advance, boil it, let it cool, pour in the washed garlic and soak it in a proper amount of water 1 night.
Soaking garlic with cold boiled water is to prevent garlic from deteriorating easily in the pickling process, but soaking garlic with water and salt can remove some pungent taste and effectively sterilize it, but it is best to change the water every 4 ~ 5 hours.
4. Find a grid or perforated steam grate, spread the soaked garlic evenly on the grid or grid, and put it in a cool place to dry the moisture on the surface of garlic.
Soaked garlic must be dried, otherwise it will easily rot and deteriorate during the pickling process.
5: Find a clean oil-free and water-free pot, pour in balsamic vinegar 1200ml, 600g of white sugar and 50g of salt, boil the sugar juice with high fire, completely melt the white sugar and let it cool for later use.
If the color of pickled sweet and sour garlic is not deep, you can change the fragrant vinegar into white vinegar, and the pot for cooking sauce must be clean, oil-free and water-free, so that the pickled sweet and sour garlic is not easy to rot and deteriorate when washed.
6. Boil the pickled sweet and sour garlic jar with hot water, wipe it with white wine, and then put it in the sun to dry the surface moisture for later use.
The jar for pickling sweet and sour garlic must be clean, oil-free and water-free. Before pickling sweet and sour garlic, boil it with hot water, then wipe it with white wine and dry it.
7: Put the sun-dried garlic into a sun-dried container, pour in the cold sauce, then pour in a small amount of white wine, cover it and marinate it in a cool and ventilated place for half a month.