The ratio of sweet and sour garlic is 5:3:1, and the pickling method is as follows:

Required ingredients: garlic moderate amount, balsamic vinegar moderate amount, sugar moderate amount, salt moderate amount, and boiling water moderate amount.

1, buy back the garlic by hand peel off the skin, break into a clove, with scissors to cut off the roots of garlic into the pot spare. Garlic broken into a clove can reduce the pickling time, and at the same time apply to the home pickled sweet and sour garlic jar is not much. Get the garlic into the basin pour the right amount of water to clean, into a clean container without oil and water spare.

2, in advance of the pot pour into the appropriate amount of water boil open cool and pour into the clean garlic, pour the appropriate amount of water soak 1 night. Soak with white cool water one is to prevent the process of pickling garlic garlic easily deteriorate, but water with salt soak garlic can remove some of the pungent flavor and effective sterilization, but it is best to change the water every 4 to 5 hours.

3, find a net rack or a perforated steam castor, soaked garlic evenly spread on the steam castor or net rack, placed in the shade to dry the garlic surface water. The soaked garlic must be sun-dried surface water, otherwise it is easy to pickle the process of garlic is easy to rot and spoilage. Find a clean pot without oil and water, pour the appropriate amount of balsamic vinegar, sugar, salt, high heat boiling sugar sauce, and sugar completely melted and cooled.

4, if you want to pickle the sweet and sour garlic color is not dark you can change the balsamic vinegar into white vinegar, and cook the sauce pan must be clean and oil-free and water-free, so that you can pickle the sweet and sour garlic over the rushing of garlic is not easy to rot and deteriorate. Boil the jar of pickled garlic in hot water and wipe it with white wine, then put it in the sun to dry the surface water. The jar for pickling sweet and sour garlic must be clean and free of oil and water, and before pickling sweet and sour garlic, boil it in hot water and wipe it with white wine to dry it in the sun.

5, put the sun-dried garlic into the sun-dried containers, pour in the cooled sauce and pour a small amount of white wine to cover the lid and put it in a cool and airy place to marinate for half a month can be eaten.