Pickling delicious garlic is very simple, just peel off the outermost old layer, wash it, put it in a container, add a few slices of ginger, two millet peppers, a proper amount of rock sugar and salt, add a proper amount of mineral water, finally add white rice vinegar, drop a few drops of rice wine, and put it in the refrigerator after sealing. /kloc-you can eat it in about 0/0 days. The finished product is sweet, sour and salty, the garlic is white and beautiful, the garlic is fresh, fragrant and slightly spicy, and the taste is crisp and tender, which is very appetizing and refreshing.

If you like garlic marinated in soy sauce, you can change the formula to a few slices of ginger, 5-6 slices of millet spicy, appropriate amount of brown sugar, a little salt, half a stick of soy sauce, appropriate amount of aged vinegar and fruit vinegar, then add mineral water until it is full, shake it well, seal it and put it in the refrigerator, and you can eat it in about 10 days. The finished product is salty, sweet and sour, the garlic is reddish, the garlic is spicy, the taste is crisp and tough, and it is very appetizing and refreshing.

Can be pickled in cans, bottles or other containers, the size of the container doesn't matter, as long as it doesn't leak and the mouth can be sealed.

If you want to continue to use the soaked juice, it needs to be boiled and cooled, and appropriate amount of sauce, vinegar, salt and sugar should be added, which is the same as the original juice. It's troublesome to mix, and the taste is not easy to find. Generally speaking, it is not recommended to continue to use it, and it does not cost too much. Just throw it away.