Materials

Main ingredient: 800g of garlic (white skin)[1]

Seasoning: 50g of sugar, 400g of vinegar, 400g of soy sauce, 5g of pepper.

Features

Sweet and sour.

Production process

1, white garlic (processing) of the whiskers and stalks appropriate to remove a part of the skin, and then peel off the two layers of epidermis, put into the water to soak for 7 days, once a day to change the water, and then fished out of the drying until the epidermis presents wrinkles in the fashion altar.

2, sugar, vinegar, soy sauce, peppercorns into a sauce, poured into the garlic altar, cover tightly, 30 days or so into.

Method two

1, preparation of peeled garlic 100 kg, salt 10 kg, vinegar 53.3 kg, sugar 16.7 kg.

Second, rinse the peeled garlic rinsed and soaked in water for 4 to 6 hours, remove sediment impurities, and then drained.

Three, salted by 10% of the total amount of garlic with salt, first in the bottom of the tank to spread a layer of salt, then a layer of garlic sprinkle a layer of salt, loaded and compacted, loaded to the tank eighty percent full until the top layer and then sprinkle a layer of salt, cover the lid of the tank.

Four, inverted jar marinade, 12 hours inverted jar once, so that the upper and lower garlic marinade evenly, until the cylinder garlic brine to reach the height of 3/4 garlic, can no longer be inverted jar. Generally need to pour cylinder 4 to 6 times.

Five, drenching brine at the end of each inverted cylinder, the pickled brine drenched to the surface of the garlic in the cylinder. The total time for pickling and brining is 10 to 15 days.

Sixth, sunshine garlic salted garlic out, spread on the mat to dry, during which time to turn 1 time a day, sunshine to the garlic for 70% of the original weight can be. After drying should be flaccid garlic skin peeled off, and the garlic according to large, medium and small into three levels of separate flavoring.

Seven, the preparation of flavored liquid ingredients: red garlic with vinegar 35 kg, 11 kg of brown sugar (white garlic with white vinegar 35 kg, 11 kg of sugar). When preparing, first heat the vinegar to 80℃, then add the sugar and stir to make it fully dissolved, standby.

Eight, the altar will be salted garlic into the altar, gently pressed, loaded to the altar of 3/4 height, add seasoning solution to submerge the garlic is appropriate, the general ratio of salted garlic and seasoning solution 1:1. in the surface of the seasoning solution with a small row of bamboo pressed garlic, to prevent the garlic from floating. Then use plastic film to seal the mouth of the altar, and then coated with yellow mud tightly closed. Place the altar in a cool and dry place, 4 months later it will be ready.

Method three

Garlic 100 kg salt 10 kg brown sugar 18 kg grain vinegar 70 kg saccharin 25 grams

Method of production 1. Cut off the garlic stems, leaving about 6 cm of pseudostem.

2. Wash the garlic and drain off the water.

3. Put the garlic in a jar, put a layer of salt sprinkled layer, fill to half a jar, then add water. Every morning and evening will be garlic, salt, salt water poured into another tank, and with the tank of salt water sprinkled with garlic in the tank, so that all wet pickling through.

4. Fish out the pickled garlic to dry, and turn it over once a day.

5. Put the half-dried salted garlic into the empty jar, only half, leaving half ready to pour the sugar solution.

6. Boil the vinegar, then mix in the brown sugar, and dissolve the saccharin with a little boiling water, then mix in the sugar and vinegar solution.

7. Pour the prepared solution into the garlic jar for soaking, and put a cross-shaped gabion in the jar to prevent the garlic from expanding in volume and rushing out of the jar.

8. With leather paper will be the mouth of the cylinder paste, and then above the pig's blood and lime coating, so that the mouth of the cylinder closed tightly.

Method 4

Raw material formula

100kg of fresh garlic, 10kg of salt, 0.7kg of vinegar, brown sugar, five-spice powder

Sugar and vinegar garlic

Sugar and vinegar garlic

Small amount.

Methods

1. Choose neat, fat, white skin, fresh garlic. Remove the whiskers and roots, peel off the old garlic skin, wash and drain.

2. According to the ratio of 10 kg of salt per 100 kg of fresh garlic, in the tank layer by layer, loaded to half of the tank can be used, and the other with the same size of the tank a mouth, standby.

3. Every morning and evening to change the tank once, so that the garlic pickled evenly, pickled to 15 days, that is, into salty garlic.

4. Fish out the garlic, drying on the mat, turning once a day, sun to 70% of the original weight is appropriate. Found that the garlic skin flaccid that need to be peeled off.

5. Salted garlic altar, gently pressed, to be loaded to the altar 3/4, will be prepared sugar and vinegar liquid into the altar. After filling, put a few bamboo slices horizontally in the altar so that the garlic will not float. Finally, tie the mouth of the altar tightly with greaseproof paper or plastic cloth, seal it with triple clay, and you can eat it after 2 months. If sealed storage, can be kept for a long time.

6. Sugar and vinegar liquid preparation: first vinegar heated to 80 ℃, and then add brown sugar to make it dissolve, add a little five-spice powder.

Method 5

Materials: 100 heads of new garlic, 60 grams of salt, 1,000

grams of aged vinegar or balsamic vinegar (2 pounds), 800 grams of sugar (the ratio of sweet and sour vinegar is 1 pound of vinegar and 8 pounds of sugar, which can be adjusted according to your own taste).

Making: 1. cut off the garlic stalks and garlic whiskers, peel off the old skin;

2. wash, soak in water (tap water) for 24 hours, in the middle of the water should be changed;

3. fish out the control of the water, sprinkle salt and mixing pickling for 2 to 3 days, 2 times a day tossing;

4. salt pickled garlic into a dry, oil-free, water-free containers to remind people The soup that comes out of the pickled garlic should not be put into the container, just throw it away;

5. Take a clean and waterless pot, pour in the vinegar and sugar, stirring until the sugar is completely dissolved in the vinegar (no need to simmer over the fire);

6. Stir the sugar and vinegar liquid into the pickled garlic, cover tightly;

7. Like to eat spicy 3 days to eat, like to pickle through the need for 20 days or so! (according to the size of the garlic).

Easy way to do it

Materials:

1. 2000g of net garlic, salt water.

2. Sugar and vinegar sauce: 500 grams of granulated sugar, 1000ML brewing aged vinegar mixed and stirred.

Practice:

Select full new garlic, peel off the old skin. Cut off the roots

Trim off the excess stalks, leaving about 1-2CM. Soak in salt water for 1-2 days to remove the spiciness and then control the dryness.

Put the garlic and sweet and sour sauce in a glass container, cover with boiling water and dry. Marinate for 2-4 weeks and serve.