1. Marinate 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 and leave the innermost two layers. In addition, cut off all the garlic seedlings and garlic roots, soak them in clear water for two days, and then take them out and add edible salt to pickle them directly. After fifteen days, garlic can be pickled and taken out for direct consumption.
2. Marinate directly with rice vinegar. Peel purple garlic. Break garlic into small petals. Wash your hands and peel off each garlic clove (don't wash it). Put peeled garlic cloves into a sealable container and add a spoonful of sugar (optional, it tastes better). Pour in rice vinegar. The amount of rice vinegar is similar to that of garlic cloves. Close the sealing cover. Put it in the refrigerator or in a cold place at home. All garlic will turn green and taste better after soaking for more than two weeks.