The Spring Festival in the north is inseparable from jiaozi. Especially in jiaozi on the first day of the first month, Laba garlic is standard. A friend missed his pickling because of his busy work. Are they sure they don't regret it? Never mind, it's time to pickle now. According to my method, it only takes two or three days to pickle green garlic cloves.

Some friends will say that this garlic green is scary, dare to eat it? People who haven't eaten it don't know its wonderful taste. It is both a condiment and a bactericide. I suggest you keep a can at home at any time during the flu season and chew a few often to enhance your resistance.

In the past, we paid attention to pickled Laba garlic on Laba Festival, and opened the altar on the 30th. Sometimes, for various reasons, the garlic is yellow, not green, which leads to failure. The long waiting process does not have a perfect ending, which always makes people feel sorry. You might as well try this quick laba garlic I shared. Maybe, it will succeed. It only takes me two or three days to do this. The garlic is green and attractive, but after tasting it, the spicy residue in the garlic is still there, and the acid in the vinegar is much worse. Yes, the color is coming, and the taste has to be marinated for a few days. If you want to try a quick entrance, try this method. If you want to taste the most authentic, please make it according to the ancient method.

Ingredients: 500g of red garlic and proper amount of rice vinegar.

Specific practices:

1 Prepare red garlic and rice vinegar. Please try to use red garlic, which tastes better.

Peel 2 garlic and set aside.

3 cut off the roots of garlic to make garlic taste faster and absorb vinegar.

4 put garlic in a sealed jar and pour in rice vinegar. Garlic should be completely soaked in rice vinegar. The ancient Laba garlic is pickled in Laba Festival, and it is also peeled with rice vinegar, but it is not heated on the heater. Other operations are the same.

5 Cover and seal it and put it on the radiator. Note that the jar of garlic must be sealed. My room temperature 17 degrees, the radiator temperature is higher, and I feel very warm. If the room temperature is cold, it will turn green slowly.

On the first day, the roots of garlic began to turn green. Note: When pickling garlic, don't put it in direct sunlight.

The next day, most of the garlic has turned green.

On the third day, the garlic is almost green and ready to eat! If you think pickled garlic soup is not delicious enough, please wait a few days.

Enjoy yourself!