Sugar garlic pickling with low degree of rice vinegar, balsamic vinegar, aged vinegar can be, can not use a high degree of, and do not use a large amount of, because the sugar garlic pickling for a period of time will be sour on its own. When you make sweet and sour garlic, you should follow the ratio of 1:1, and you also need to pay attention to the fact that the container for pickling garlic needs to be made sure that it is free of water and oil, so that the sugar garlic can be preserved for a longer period of time.

Cooking tips: choose purple skin garlic, remove the hairy roots, leave the garlic stalk 1.5 cm, peel off 1-2 layers of outer skin, wash. Every 100 kilograms of garlic prepared salt 3 kilograms, 3 kilograms of water. Into the tank a layer of garlic a layer of salt, dust a little water. In order to facilitate the pouring of the tank, garlic into the tank the night of the tank to renew the water, water and garlic flat. After renewing the water, turn it over once by hand, and then turn it over once in the morning of the 2nd day. Starting from the 3rd day in the tank, 3 consecutive days, change the water once a day to remove the spicy flavor. Fish out, drain 1 night, the 2nd day into the altar. Put 500 grams of sugar per kilogram of garlic, 25 grams of salt, a little water. Altar sealed, placed in a cool place. Every other day, from 8 p.m. to 5 p.m. the next day to open and deflate 1 time, ***5-6 times, deflate, pay attention to fly prevention. From sealing the altar, every morning and evening roll altar 1 time, 2 months later, can be eaten.