Pickling Methods for Lapa Garlic I

Ingredients: 3000g of garlic cloves, 1500g of vinegar, 860g of sugar.

Method: peel the garlic cloves, wash and dry them; use a clean container, preferably disinfected with boiling water, as a container to soak Lap-ap Garlic; pour the vinegar into the container, add the garlic cloves, and then add the sugar, mix well; cover the lid and seal it well, and put it in a cool place, about 10 days will be done.

Lapa garlic pickling method two

Raw materials: 10 pounds of fresh garlic, 4 pounds of sugar 3 two, 10 pounds of water, salt 7 two, vinegar more than 1 two

Methods:

2.1, soak the garlic: choose tender, large garlic, cut off the tail, leaving only a little bit of the handles, soak in cool water for 3-7 days, according to the temperature of the temperature can be appropriately reduced or increase the duration of the soaking water. Change the water once a day, the tender flavor of garlic soak out, and then fish out, into a clean jar.

2.2, pickled garlic: put the soaked garlic into the jar, put a layer of garlic sprinkled layer of salt, the next day stirring once a day after stirring once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of it, down into the tank, and then pickled in sugar water. Sugar water 10 pounds of water plus sugar 4 pounds of vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic 2 inches or so, the surface of the sugar water and then sprinkle 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, pickling 2-3 months, it becomes white tender as jade crystal bright flavor beautiful white sugar garlic.

2.3 Seasoning: 6-7 days before maturity, add some cinnamon to enhance the flavor.

Lapacho garlic pickling method three

Raw materials: purple garlic appropriate amount, appropriate amount of balsamic vinegar, a small spoon of sugar.

Directions: Peel the skin off the purple garlic, cut off part of the root, so that each garlic clove is exposed a little bit of garlic meat can be. Then peel off the skin of the garlic cloves, leaving only the bare garlic cloves. Place the garlic cloves in a clean container, pour the vinegar over the garlic and seal. Put the container in a warm place, I put it on the heater in my house. After about 2 days, you can see the garlic cloves turn green and you can eat them.

How to pickle Lahar Garlic to make it green

Only the garlic pickled on Lahar can be green, but not on other days. At that time did not think so much, always thought that this argument is justified, and then checked a lot of information, only to know the reason why the garlic can become green.

Lapacho garlic pickling time need to put a lot of vinegar, garlic in the acidic environment, garlic inside some of the sulfur-containing substances in the role of garlic enzymes have structural changes, and then will generate blue sulfur-containing pigments and yellow sulfur-containing pigments, which are superimposed on the two colors together will show green. Compared with raw garlic without pickling, the flavor and nutrients of Lapacho garlic have not changed, but reduced the stimulation of the stomach, Lapacho garlic is also more widely adapted to the population. Even so, there are many people pickled garlic is not green, in the end why, together with the sister to see it!

For the pickled Lahai garlic method, I also asked my mom, through some of the methods she said to me, pickled out of the Lahai garlic is really green, perhaps you have a better way to pickle, remember to leave a message to share with everyone Oh! The first thing is that on the day of Lahai Festival, we prepare the garlic. I use this kind of garlic is home-grown, do out of the flavor will be better, the market to buy the same, this do not have to be too entangled.

Then the garlic peeled off the skin, and then cleaned, remove some residual soil, and then put into the basket to dry water. The peeling of garlic is really tiring, and the fingertips are easy to hurt, you can find a few more people to peel garlic.

Wait until the garlic cloves dry moisture, put it into the container, the choice of containers, there is no big requirement, it is best to use glass bottles. Then pour in rice vinegar, we remember to choose the vinegar must not use white vinegar, just use rice vinegar on the line. Pour in the rice vinegar, must remember not over the garlic cloves.

Finally, seal the lid, put it in a cool place, marinate for about a week later, the color of the garlic began to turn green. After half a month, the fresh green emerald garlic cloves will be ready to eat.

The pickling process of garlic is this, we need to pay attention to a few points are:

1, after the garlic cloves peeled, remember to wash with water, and then dry the water, if there is residual moisture, not only easy to make the garlic rot, and the flavor is not good.

2, pickled garlic vinegar, to use rice vinegar, do not use white vinegar or other vinegar, pour the vinegar must be no more than the garlic cloves, do not make the garlic cloves exposed to the air.

3, pickled garlic cloves of the bottle must be sealed, not good into the air Oh!