1. Pickle directly with salt. Garlic can be pickled directly: when fresh garlic is on the market, you can buy some fresh garlic, remove the garlic skin, leaving the innermost two layers. In addition, cut off all the garlic seedlings and garlic roots, soak them in water for two days, and then take them out and add edible salt to pickle them directly. After fifteen days, the garlic can be pickled and taken out for direct consumption.

2. Pickle directly with rice vinegar. Peel the purple garlic. Break the garlic into small petals. Wash your hands and peel off the skin of each garlic clove (do not wash). Place the peeled garlic cloves in a sealable container and add a tablespoon of sugar (optional for better flavor). Pour in the rice vinegar. The amount of rice vinegar is about the same as the garlic cloves. Close the airtight lid. Place in the refrigerator or a cold place in your home. All garlic soaked for more than two weeks will turn green and taste better.