Purple garlic or white garlic with tender skin can be used to pickle sweet and sour garlic, but purple garlic is the most suitable for pickling sweet and sour garlic. Because purple garlic is more fragrant than white garlic and its health care effect is better than white garlic. Therefore, pickling sweet and sour garlic with purple garlic is the best choice.
Pickling sweet and sour garlic with purple garlic has another obvious advantage, that is, the made sweet and sour garlic porcelain is difficult to collapse and tastes crisp and refreshing.
Purple garlic pictures
In addition, the pickled sweet and sour garlic must be fresh enough, with at least two or three layers of tender skin, and the fresh and tender garlic with large size and uniformity is better.
What's the use of pickled sweet and sour garlic juice? Many people may choose to dump it, which is actually a waste. Because it is a very good seasoning, it can be used to make all kinds of sweet and sour dishes with quite good taste.
Moreover, when pickling garlic, some nutrients in garlic will also be dissolved in sweet and sour juice, so it is more nutritious than the sweet and sour juice we usually mix.
Do you need to cook the sweet and sour juice with sugar and garlic? People who often make kimchi know that the juice of pickled kimchi should be boiled before it can be used, otherwise it will easily deteriorate or grow white hair. But in fact, the juice of pickled sugar garlic does not need to be boiled, because garlic itself has excellent sterilization effect, and vinegar is also a good helper for sterilization.
My family preserves a jar of sugar and garlic every year. The method of making sweet and sour juice is very simple. Find a clean container without oil and raw water, pour vinegar and sugar in proportion, and then stir with clean chopsticks without oil and raw water until the sugar melts. In fact, it is ok not to stir the sugar until it melts, just stir it a few times. Because in the pickling process of sugar garlic, sugar will slowly melt automatically and spread evenly into the solution, which is the molecular motion theory.
In short, as long as the whole production process does not contain oil and water, the sweet and sour juice soaked with sugar and garlic does not need to be cooked at all. My mother has preserved sugar and garlic in this way for more than 40 years, and she has never missed it. Of course, if you have to cook it very well, there is no harm. It's just an extra step of cooking and cooling, which is a bit troublesome.