3 kg of fresh garlic, 400 g of sugar, 400 ml of 4 packs of white vinegar and a little salt.
1; Fresh garlic is clean and intact.
2; Cut off the roots, don't remove the stems on them, add salt to clean the water and dry it.
3; Cut off the stem and leave a short piece.
4; Put the sweet and sour salt into a pot, boil it and cool it thoroughly.
5; Put the washed garlic into a glass bottle without water or oil.
6; Pour in the cold marinade, without sealing the garlic, and you can eat it in about a month.
1, prepare garlic first. Cut garlic into 20kg (65,438+00,000g), peel off the old skin and leave one or two layers. Soak all of them in clean water without garlic for one day, and change the water once or twice in the middle. The purpose is to remove mud and impurities, and the other is to remove some spicy taste. Then take out the garlic and drain it for half a day, then put it down, spread a layer of salt, the amount of salt is about100g, and then put it in the shade to dry for one day.
2. Use marinade. 12000g aged vinegar is poured into a pot, 400g white sugar and 120g spices are boiled with high fire, and then boiled with low fire for half an hour, and then naturally cooled after turning off the fire, thus obtaining the marinade.
3. Take a container that can hold garlic and can be sealed. Pour the salted garlic into the container. Add less than 3 cm of marinade and keep it sealed in the shade for more than a week.
The formula in the north is salt, and the south doesn't need salt. The seasoning is prepared from 8 grams of Rhizoma Kaempferiae, 8 grams of Cinnamomum cassia, 4 grams of nutmeg, 4 grams of Amomum villosum, 4 grams of clove, 6 grams of fennel, 2 grams of Alpinia officinarum, 0/3 grams of dried ginger/kloc-,0/6 grams of star anise/kloc-,20 grams of pepper and 0/0 grams of angelica dahurica/kloc-.
There is new garlic on the market now. Pickling some sugar and garlic is delicious and appetizing, and it can also prevent diseases. Share with you a simple formula for pickling 20 Jin of sugar garlic.
Ingredients: 20kg fresh garlic, 700g sugar, white vinegar 13kg salt 150g. (You can add more sugar if you like something sweeter.)
Practice: 1, cut off the stem of the new garlic, peel off one or two layers of skin, clean it and put it in a clean oil-free container.
2. Put the pot in clean water, add 50g salt and mix it with light salt water, boil it, cool it, pour it into a container filled with garlic and soak it for two days. Change the fresh water salt twice in the middle so that it won't be spicy after soaking.
3. Rinse the soaked garlic with clear water and sweep it thoroughly.
4. Add white vinegar and sugar to the pot, cook until the sugar melts, then close the pot and sweep until it is completely cool.
5. First, put the dried garlic into a container disinfected with boiling water in advance, pour in the cold sweet and sour garlic, and cover and seal it.
6. Put it in a cool place and eat it for about 20 days.
I like to eat sugar and garlic pickled by my grandmother since I was a child. My grandmother's family grows several acres of garlic every year, and it's time to harvest garlic in a blink of an eye. Below, Lao Han will briefly share with you grandma's pickled sugar and garlic, which tastes as good as the hotel's.
Pickling method of sugar garlic (large batch)
20 Jin of fresh garlic, 5 Jin of aged vinegar, half a Jin of honey, 2.5 Jin of sugar, 2.5 Jin of brown sugar, in a big container 150 g of salt.
Peel off a layer of fresh garlic and wash it (control water)
Pour in aged vinegar, honey, white sugar, brown sugar and salt, and stir well until the sugar and salt melt.
Then add 12kg hot water and stir well.
Then put the fresh garlic into a container, seal it with a lid, and leave it for about 20 days to eat.
skill
Mature vinegar has a bright color, and salt is added to highlight the sweetness and refresh the mind. Honey makes garlic more brittle. Hot water is used for better fermentation and storage.
For more exciting content, please pay attention to Lao Han.
Pickled 20 Jin of sugar and garlic, so much, families generally don't pickle so much at a time, and I can't say the specific figures.
However, there is a way for you to know clearly that in the pickling process, vinegar and sugar juice should not exceed garlic, and the ratio of vinegar and sugar is generally 3: 1, but some people like sweets and can add more. So, how much can you know from these known conditions?
Practice steps:
(1) When choosing garlic, it is best to choose new garlic with some purple roots, and peel off all the skins, leaving only tender skins. Cut off roots and stems, with the length of 1 cm.
(2) Use cold boiled water and salt to make light salt water, put garlic in it, soak for 24 hours without garlic, and change water in the middle. (change water, also light salt water)
③ Dried garlic, then mixed with sweet and sour juice, rice vinegar and white vinegar, and the ratio of vinegar to sugar was 3: 1. Then put the dried garlic and vinegar soup together in the jar, and the sweet and sour juice should not exceed the garlic. Finally, cover it, tighten it, put it in a cool place 15-20 days, and you can eat it.
It hasn't been pickled that much, but it is usually pickled in a small jar, about 2 kg. We don't like anything too sweet and sour. We used about 2 ounces of sugar and 1 kg vinegar, but we need to add 1 kg water to cook (put these three things together). Pickled garlic cloves are moderately sweet and sour, very delicious!