Pour cold sweet and sour water into garlic until the water level is lower than garlic, add a little high-alcohol liquor and seal. Keep it in the shade for a month and then put it directly into the bottle, whether it is washed or not. The vinegar has been sterilized. If you want to clean it, dry it first and then soak it, then sprinkle with appropriate amount of sugar, and then pour in balsamic vinegar without garlic cloves. Cover and seal for about a week before eating.

Fresh garlic can be eaten in a month, and the longer it takes, the better it tastes. Pickled garlic juice can also be used for seasoning. When cooking fish or meat, add a little sugar and garlic juice, and it tastes good. The special effect of garlic makes it ... "Boil hot water in the pot, pour in white vinegar, sugar, salt and other seasonings, turn on the fire and turn off the fire, let the garlic cool, wash it with skin and let it cool, mix vinegar and water in proportion, put in aniseed and cook for five minutes, turn off the fire, add sugar, stir and melt, let it cool, add garlic and seal it, and you can eat it in about a month." This is the juice of pickled garlic. Pour into the jar with garlic, and seal it in the shade 15 days before eating.

Fresh garlic can be eaten in a month, and the longer it takes, the better it tastes. Pickled garlic juice can also be used for seasoning. When cooking fish or meat, add a little sugar and garlic juice, and it tastes good. The special effect of garlic makes it ... "Boil hot water in the pot, pour in white vinegar, sugar, salt and other seasonings, turn on the fire and turn off the fire, let the garlic cool, wash it with skin and let it cool, mix vinegar and water in proportion, put in aniseed and cook for five minutes, turn off the fire, add sugar, stir and melt, let it cool, add garlic and seal it, and you can eat it in about a month." This is the juice of pickled garlic. Pour into the jar with garlic, and seal it in the shade 15 days before eating.

Put 600 grams of white vinegar, 400 grams of balsamic vinegar, 500 grams of white sugar and 0/50 grams of clear water/kloc into an oil-free pan, add a little pepper and star anise, boil and let it cool. Three pounds of garlic formula. My method of pickling sugar garlic is very simple, that is, peel the garlic skin clean, then add salt, marinate for two hours, then wash it with cold water and marinate it with rock sugar, depending on personal taste.

Then take out the soaked garlic, drain the water, pour some water into the pot, then boil the sugar with a small torch and melt it. When the sugar water is a little cooler, pour a proper amount of vinegar according to your personal taste, and then pour it into a container filled with garlic. After the garlic is not eaten, seal it and put it in the refrigerator for one month. Pickling with soy sauce, sugar and aniseed. But the ratio of rice vinegar to sugar in my family is generally 1:0.3. We put rice vinegar and white sugar together to boil white sugar, then pour the white vinegar into the jar with garlic and seal it. You can eat it in about 20-25 days.