Laba garlic, as its name implies, is the garlic pickled on the eighth day of the twelfth lunar month, which is very popular in many northern areas. Marinate it on the eighth day of the twelfth lunar month, and you can eat it with jiaozi on New Year's Day. Laba garlic is fragrant and crisp, and its color is green, so you will have an appetite when you look at it. When I was a child, our family often pickled Laba garlic. At that time, it felt fresh. When it was pickled, it was obviously white, and it gradually turned green in a few days. It was amazing.

In fact, it is not only the eighth day of the twelfth lunar month that can pickle laba garlic, but it can be cooked at any time in winter if you want to eat it. It won't be bad if you keep it in a jar. When you eat, you can have a few petals to appetize and eat.

Pickling laba garlic is actually very simple, and the main raw materials are garlic and vinegar. However, if you want to make it beautiful and delicious, you still need to pay attention to some skills, otherwise it will be made in the wrong way, and Laba garlic is not delicious when it is black.

pickled laba garlic, rice vinegar or aged vinegar? Only by doing this right step and choosing the right vinegar can we make green and delicious Laba garlic. When cooking laba garlic, it is best to use rice vinegar. If you made a mistake before, you might as well try the correct method next time to make it more delicious.

pickled garlic

materials: garlic, rice vinegar, sugar and white wine

first, we should prepare some garlic, and it is better to choose purple garlic, which tastes better in kind of garlic than white garlic. Peel all the garlic, clean it, and then drain it for later use. You can dry all the water on the surface of garlic with kitchen paper.

second: next, we prepare a sealed jar, which must be kept in a state of water and oil-free, and then put the dried garlic cloves in it, and pour vinegar into it.

Third, rice vinegar should be used instead of aged vinegar. Laba garlic pickled with rice vinegar is green and bright, not very dull, looks very beautiful, and tastes better than aged vinegar.

fourth: the amount of rice vinegar poured should not exceed garlic, and then we need to add two things to it, one is white sugar and the other is white wine, and it is best to choose high-alcohol liquor. These two things don't need to be put too much, just a small amount. Putting white sugar can make garlic taste sweeter and more delicious, while putting white wine can keep garlic for a longer time and is not easy to deteriorate.

Fifth: Let's seal the jar and put it in a slightly cold place at home, but not too cold. Try not to put it in the refrigerator. Marinate it like this for about 2 weeks, and you can eat it almost.

it must be remembered that rice vinegar is used to pickle laba garlic. The pickled Laba garlic in this way is not as spicy as garlic, and one bite is more refreshing than eating sugar garlic. If you also like Laba garlic, you might as well try to do it.