Practice steps

Step 1: Peel off the innermost layer of garlic skin and wash it.

Step 2: Boil the water and pour in 6 ounces of salt. After cooling, pour in garlic and soak for 2 to 3 days.

Step 3: After 2 to 3 days, take out the soaked garlic, rinse it clean and drain it. I washed it at night, and most of it dried up after hanging for a night.

Step 4, put the balsamic vinegar, sugar and one or two salts into a pot to boil, stir while cooking, turn off the fire after the sugar is stirred and melted, and wait for cooling.

Step 5: code the drained garlic, with a layer of garlic on the top and a second layer on the bottom, and code it layer by layer without gaps.

Step six, cool the sweet and sour water, pour it into a container, sprinkle with one or two salts, and do not put garlic.

Step 7: Wrap it in plastic wrap and keep it in a cool place for about a month before eating, but it's a little spicy. My family just ate it at least three months ago. At that time, garlic was quite delicious, especially when the jar was opened, the smell of garlic came out and the saliva rolled down.

Step 8: The longer the better. Garlic stored for half a year has a strong fragrance.

Step nine, it's not very spicy, it's delicious

Tips:

I did use two 5-liter glass jars. Glass jars should be cleaned and dried before packaging garlic. This can be kept for one year.