Sugar garlic pickling method Select a larger head of fresh garlic, cut off the garlic stalks and roots, peel off the outer layer of coarse skin. Put it into the water to soak for about 5 days, (change the water once a day). Then marinate the garlic in the ratio of 500g garlic, 100g salt for 3 days, then take out and dry. Then marinate with 300g brown sugar, 50ml vinegar, 600ml water for one week. Beijing Sugar Garlic Raw materials and formulas 10kg of purple garlic, salt 690g, sugar 5kg production process: (1) raw material selection: choose high-quality purple garlic, commonly known as "big six cloves", choose the best garlic 4~5 days before the summer solstice. (2) peeling garlic: peel off the outer skin of garlic 2~3 layers, then use a knife to peel off the garlic root, to be cut flat, and then peel off the long part of the garlic stem, the garlic base to stay 1.5cm long is appropriate. (3) pickling: salt 5kg per 100kg, a layer of garlic layer of salt into the tank, sprinkle some water to promote salt dissolution, turn the tank every day for 2~3 days, salt dissolved to start soaking garlic. (4) soak garlic: soak garlic into the water, 3 days after the start of the water change to the Ministry of Logistics to change the water once a day, generally 6 times the water can be changed, time 8 ~ 9 days. (5) garlic control: the soaked garlic out, placed on the indoor mat, the garlic stems face down stacking, the highest can not exceed 3 layers, garlic control time is 24 ~ 30h, can be installed altar. (6) Altar: a layer of garlic and a layer of sugar loaded into the brush altar, and finally add water according to the ratio of 750g of boiled water, 190g of salt, and seal the mouth of the altar tightly with a plastic sheet and a white cloth. (7) Rolling altar: after sealing the mouth of the altar, you can roll the altar, roll the altar 4 times a day in the first month, roll the altar 3 times a day in the second month, roll the altar 2 times a day in the third month, and the finished product will be in 3 months. After two days of deflating, and then open the mouth of the altar every night to deflate, and roll the altar in the morning. Pickled sugar garlic is one of the favorite foods of the public. It is rich in vitamins and other nutrients. Medical doctors believe that regular consumption of garlic can play a role in driving cold and warming the stomach, tonifying the lungs and brightening the eyes, detoxifying and nourishing the skin. Now its processing methods are introduced as follows: 1, peeling. First use a knife to remove the roots of garlic cloves, and then peeled, retaining three layers. During this period of garlic can not see the sun, the pile can not be overnight, in order to prevent the skin red. 2, soak. Put the peeled garlic into the container in time, add 2/3 of the water for soaking, change the water twice a day, continuous soaking for 3-4 days, all the garlic sinks to the bottom, the water keeps bubbling white until. 3, pickling. Soaked garlic into the container without water, a layer of garlic layer of fine salt, under the ratio of salt is about 8%. After 8 hours of pickling, put a tiny amount of water, just enough to soak the garlic can be, pickling time for 24 hours, can inhibit the decomposition of garlic enzymes, to prevent the garlic root changes in the candied. 4, drying. Choose a good sunny weather, lay the mat, put the garlic on the mat, the thickness of the garlic for the thickness of the two heads of garlic as well, 6:00 a.m. to 5:00 p.m. in the sun, when the garlic skin white. 5, sugar water. Make sugar water and the acquisition of garlic synchronization, each hundred kilograms of garlic to add 56 kilograms of sugar, 70 kilograms of water, 3 kilograms of white vinegar. Sugar water is heated to boiling, put into the tank to cool, add white vinegar, and then put into the garlic according to the ratio 6, raking. Rake 4-5 times a day to distribute garlic spicy flavor. When raking, the rake head should be hit along the side of the tank, and the force should be light when hitting the middle. 7, seal the cylinder. Sugar 18-25 days later, the garlic gradually absorbed sugar water sinking, cylinder with a lid closed cylinder, filling sugar water, so that the sugar water over the garlic 2-3 centimeters until. 8, storage. Storage should pay attention to ventilation, the workshop should have fly screens, daily observation of the degree of foaming sugar water in the cylinder, such as very few serious foaming, and produce a pungent sour taste, should be removed in a timely manner, in order to prevent the impact on the quality of other garlic. Storage for 3 months is the finished product, transparent skin, garlic cloves white, shiny, better flavor.