1, sweet and sour garlic. Sweet and sour garlic tastes sweet and sour and slightly salty. And it has the inherent spicy taste and fragrance of garlic, and its texture is crisp, tender and refreshing.

To make sweet and sour garlic, use fresh garlic, choose garlic that does not hurt or rot, remove stalks and roots, peel off old skins, soak them in cold water, change the water every 6 hours, take them out after 24 hours, and put them into the jar in layers. Pack a layer of garlic, sprinkle a little broken salt and brown sugar, and sprinkle it all over the surface. After filling one layer at a time, cover it and wait for one or two days for soup. Ren Tang was made into soup according to the ratio of 100 garlic 1 kg soy sauce 0.5 kg sugar water (300 g boiled water and 200 g brown sugar were stirred evenly and cooled), and 150 g vinegar was poured into the jar. Sprinkle a small amount of broken salt, cover tightly, put it in a cool place, and eat or sell it after half a month.

Taboo: pickled sweet and sour garlic should not be used as soup with raw water. Moreover, when it is eaten in summer, it should be closed in time to avoid the invasion of miscellaneous bacteria.

2. Pickled salted garlic. Pickling method of raw garlic: cut the roots and stems of the selected new garlic (leaving 2 cm), peel off the skin, leave 3-4 layers of tender skin, wash and put in a jar, with one layer of garlic and one layer of salt, and add 50 kg of vinegar and 50 kg of water for every 7.5 kg of salt in proportion. On the second day after pickling, press the garlic with your hand against the edge of the jar and let the garlic under the jar turn up. Press it once a day, and after about 15 days, the garlic will automatically sink and stop turning. The garlic jar should be open to disperse the spicy taste, and it should be covered with gauze to prevent the invasion of flying insects. It will be marinated in about 20 days.

3, honey juice garlic. (1) Formula: garlic 25 kg, sugar 10 kg, vinegar 7.5 kg, salt 0. 17 kg and osmanthus 0.5 kg. (2) Processing method: after peeling garlic and removing whiskers, pour it into a jar and soak it in clear water, change the water the next day, and take it out on the third day to control drying. Then cool the cooked ingredient soup, pour it into the garlic jar for soaking, seal the jar after 3-4 days, and get the finished product after 2 months.

How to pickle garlic correctly How to pickle garlic requires several main ingredients?

Garlic customization

Pickling method

Peel off several layers of new garlic until only one layer of tender skin is left, so that it can't be peeled any more.

After washing, sprinkle with salt and mix well. Let it stand in the shade for a day to kill the moisture of garlic.

Pour out the water, and then put it in a basket to dry the water.

Wash the glass jar for pickling, and let it stand upside down until it is dry in the shade.

Pour in aged vinegar and balsamic vinegar, then add sugar, and stir with clean and oil-free chopsticks until saccharified.

Put the dried garlic into the jar, cover it, and pour water into the tank at the mouth of the bottle to isolate the air and prevent bacteria from entering. Make up water in the sink about every few days to avoid evaporation.

The pickling method of crisp green peppers in Hunan, how to pickle green peppers, pickled green peppers should be dark green in color, fragrant and salty, crisp and tender in texture, so that the pickled green peppers will be delicious and tasty.

Ingredients needed: green pepper 10 kg, salt 2 kg, aniseed, pepper and dried ginger.

Practice: 1, remove the handle of the green pepper, wash it, dry it, prick 5 eyes on the surface with a toothpick, so that the green pepper can taste, and then put it into the prepared altar.

2. Drain water in the pot, pour in salt, boil, put aniseed, pepper and dried ginger into gauze bags, tie the mouth and put it into boiled salt water, take it out after 4-5 minutes, and cool the salt water.

3. Pour the cool salt water into the jar, the water should cover the green pepper, and then stir the green pepper once a day. After continuous stirring for 5 days, it can be eaten after 30 days. (Stir gently when stirring, don't break the green pepper, which will affect the appearance.)

How to pickle garlic? Pickled what? Vinegar garlic? Wash the garlic skin and put it in a white vinegar bottle, then change color.

The practice of pickled garlic introduces the cuisine and its function in detail: private dish pickles taste: salty technology: pickled garlic production materials: main ingredients: garlic (white skin) 2500 grams seasoning: salt 400 grams pickled garlic features: milky white and bright, crisp and tender, delicious. Teach you how to make pickled garlic, how to make pickled garlic is delicious 1. Peel off two or three layers of garlic (new garlic in spring), put it in a small jar, put one layer of garlic and one layer of salt (* * *180g of salt) in the jar, compact it, take it out after seven to eight days of pickling, and pour out the waste water. 2. Garlic is put into a jar again, with a layer of garlic and a layer of salt (the rest), compacted and edible after one month. The key to making pickled garlic: prevent raw water from soaking when eating.

Pickled Laba garlic: peeled and washed garlic, drained, filled in a sealed bottle with a lid, then filled with vinegar, sealed and held for a while until the garlic turns green.

Satisfied, please adopt

How to pickle dried garlic? You can pickle sweet and sour garlic, but it is generally better to use new garlic.

Pickling method of sweet and sour garlic

Ingredients: garlic brown sugar balsamic vinegar

Accessories: salt

step

Prepare garlic.

Peel the garlic one by one, leaving a thin coat on each one.

Wash and drain the garlic, put it in a bowl, add salt, and marinate it in the refrigerator for 3-4 days, doubling it every day.

After the garlic is softened, pour in cold boiled water to rinse and drain.

In an oil-free and water-free container, add garlic and brown sugar until all of them are put into the container.

Finally, compact the garlic and pour in the balsamic vinegar.

Add plastic wrap, cover it and put it in the refrigerator. After 3-4 days, you will see that garlic gradually begins to turn emerald green. After 20 days, you can eat it when you open the cover, and usually put it in the refrigerator for storage.

Garlic is a good condiment in the kitchen, a good nutrient, and a good natural green medicine. A study shows that the nutritional value of garlic exceeds that of ginseng. Garlic is a natural broad-spectrum antibiotic of plants. Garlic contains about 2% allicin, and its bactericidal ability is110 of that of penicillin. It is effective against many pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria. It can also kill more pathogenic fungi and hookworms, pinworms and trichomonads. Eating garlic raw is an effective way to prevent influenza and intestinal infections.

How to pickle garlic to taste good? The pickling of sugar garlic is very simple: take the new garlic in spring, remove the skin, leaving only a layer of tender skin inside, and soak it in light salt water for half a day to a day after washing, which can play a role in disinfection and make garlic easier to store; Take out the garlic soaked in salt water, drain the water, put it in a jar or enamel jar or glass bottle, and add white sugar and white vinegar. Generally speaking, 500 grams of garlic needs about 750 grams of white sugar, and the amount of vinegar is added according to your own taste; Finally, add an appropriate amount of cold boiled water to submerge the garlic cloves, let the sugar melt slowly without stirring, cover the container and seal it, and you can eat it in about 2 weeks to a month.

How to pickle dried garlic? Try it, I hope it will help you.

Pickled sugar garlic

Ingredients: fresh garlic with long green stalks 100 head salt 60g old vinegar or fragrant vinegar1000g (2kg) sugar 800g.

The ratio of sweet and sour is 1 kg vinegar 8 (it can also be adjusted according to your own taste).

Production: 1. Cut garlic stalks (don't throw them yet, just choose tender ones and keep them for frying) and garlic whiskers, and peel off the old skin.

2. Wash and soak in clean water (tap water is enough) for 24 hours (change water once in the middle).

3. Take out the purified water, sprinkle with salt and marinate for 2 to 3 days, and stir it twice a day.

4. Take it out and put it in a prepared container (it should be dry, oil-free and water-free). Don't put the soup marinated when pickling garlic in the container, just throw it away.

5. Take a clean and waterless basin, pour vinegar and white sugar, and stir until the sugar is completely dissolved in the vinegar (no need to cook with fire).

6. Pour the stirred sweet and sour liquid into the pickled garlic and cover it tightly.

7. You can eat spicy food in 3 days, and it takes about 20 days to marinate it (according to the size of garlic)

Special emphasis: sweet and sour juice does not need to be boiled on fire, but can be directly mixed; Do not use plastic containers for pickled garlic; When preparing sweet and sour juice, because the size of garlic varies from year to year, it can be prepared by a catty, as long as the sweet and sour juice does not exceed the garlic, so as not to be wasted; When stored, it can be stored in a place out of direct sunlight at room temperature;