Step 2: soak in cold water. Pay attention to soaking garlic in cold water after garlic processing, but it must not be soaked in raw water, but in cold water. If we add raw water, we can't make sweet and sour garlic. Even if it is successful, not only the taste, but also the storage time will be very problematic. Garlic should be soaked in cold boiled water for about 24 hours, and some edible salt can be added during the soaking process. You may not quite understand why garlic is soaked in water. This is mainly to remove some bacteria from garlic, some dirt and the spicy taste of garlic. Garlic will have a spicy taste. If pickled directly without soaking, it will make garlic taste particularly bad.
Step three, add sweet and sour sauce. When making sweet and sour garlic, everyone must pay attention to the deployment of sauce, which can be said to be quite critical. You should pour a proper amount of cold water, aged vinegar, soy sauce, sugar and salt into the pot and boil it. After cooling, put the cleaned garlic into a clean glass container. Make sure there is no water on the surface of garlic. After all the garlic is put into the container, the prepared sweet and sour sauce is put into the container, so that the garlic is completely soaked in the sweet and sour sauce, and then an appropriate amount of white wine is added into the container, which can sterilize and disinfect, make the pickled sweet and sour garlic cleaner and safer to eat, and prolong the shelf life of the sweet and sour garlic.