Ingredients: 8 heads of garlic, a few grains of rock sugar, rice vinegar, a little baking soda.

Practice:

1, garlic is best to use the purple skin garlic, purple skin garlic is sufficient moisture, the taste is more crispy, buy garlic cloves should be uniform in size, full of particles.

2, garlic skin is not easy to peel, to teach you a simple method, will be broken into garlic cloves, loaded into the basin to add the right amount of warm water to soak for 10 minutes, soak until the skin is soft, gently rub the garlic skin can be easily removed, but also save time.

3, garlic cloves all peeled and put together, pick out the sprouted, scratched garlic cloves, to use the surface integrity of the garlic cloves without bumping, and then add water to wash again.

4, cleaned well be sure to dry, sun off the surface of no moisture, or with a paper towel to dry the water, if the surface of the garlic cloves have water, pickling is very easy to deteriorate.

5, and then use a knife to cut off the root of each garlic clove, you can let the vinegar faster into the interior of the garlic, accelerating the garlic cloves turn green.

6, prepare 2 glass bottles, put into boiling water to cook a little, sterilization, natural drying, the garlic cloves into it, put a few grains of rock sugar, pour white rice vinegar, just enough to be able to not over the garlic cloves, and then add a little bit of baking soda, (add a little bit of baking soda garlic cloves will be more green in color).

7, the best way to do Lapacho garlic with rice vinegar, rice vinegar color light, acidity is appropriate, pickled out of the Lapacho garlic color turquoise, hot and sour degree of mouth, cover the lid shaking well, began to pickle, garlic cloves a day after the garlic cloves will begin to slowly turn green, just wait to eat.

8, if you are in a hurry to eat can be put on the heater during the day, the night in the refrigerator, so that the garlic cloves can quickly become green, a day can become green, not in a hurry, it is best to put on the balcony or in the refrigerator, after a week it will become greener than emerald, the higher the temperature, the faster the green change, once the green change is required to be stored at a low temperature of 0 ~ 4 ℃, the temperature is too high, the texture will be soft, there is no sense of crispness.