Tip 1: Choose fresh garlic bolts.
The key to the preservation of young garlic shoots is to choose fresh young garlic shoots. The following standards are for your reference: garlic shoots have straight stems, smooth surfaces, no spots and no pests; Garlic moss buds are tight and full, and do not come loose. Fresh garlic seedlings are full of water and taste better after pickling.
* * Secret 2: Correct pickling
Cleaning and air-drying: Carefully clean garlic shoots with clear water to remove dirt and impurities. After cleaning, drain the water or wipe it with a clean cloth to ensure that there are no water drops on the surface of garlic shoots.
Cut: Cut the garlic bolt into 3-5cm segments, which is convenient for pickling and can ensure the uniform taste.
Preparation of pickling solution: Prepare pickling solution, which is generally made of salt, sugar, vinegar and pepper in a certain proportion. The specific proportion can be adjusted according to personal preference.
Pickling in the jar: put the chopped garlic shoots into a clean and waterless jar or container, and pour the pickling solution to ensure that the garlic shoots are completely immersed in the liquid.
Secret 3: Sealed Storage
Sealing the jar mouth: seal the jar mouth with plastic wrap or gauze to prevent dust and foreign matter from entering.
Storage in a cool place: Keep the pickled garlic shoots in a cool and ventilated place, avoiding direct sunlight, and keep the room temperature at about 10- 15 degrees.
Regular inspection: at the initial stage of curing, check the situation in the jar every few days to prevent deterioration. If any abnormality is found, handle it in time.
Cold storage: after curing 1-2 months, the young garlic shoots can be eaten. If you want to keep it for a long time, you can keep the pickled garlic shoots in the refrigerator for nearly half a year.
Remember these three tips, and your pickled garlic shoots will be crisp and delicious, and will not go bad after half a year.