Ingredients: 5 kg garlic, 2 kg sugar, 0/00 g salt/kloc, 50 g balsamic vinegar.

Accessories: 4 kg of water.

Steps:

1, fresh garlic, peel off the old skin outside and dig out the hard part of the root. The fresh garlic here refers to the kind of garlic that has just been dug out of the soil and the garlic skin outside is still tender. If it is dry, it can't be made into sugar and garlic, only peeled.

2. Soak all the processed garlic in water. This step can remove the spicy taste of some garlic, and the soaked sugar garlic will be more crisp and tender. Usually soak for two days, and change the water twice in the middle.

3. After soaking, put the garlic pedicle down on the shelf and completely control the moisture inside. I used clean water for fear of deterioration, so I used two grills to control it for a day or so, and it was completely dry. Because sugar and garlic need to be eaten for one year, we must pay attention to the cleanliness and sterility of containers and garlic during the production process.

When the garlic is dry, you can cook the juice. Put sugar and salt into the pot, add enough water, about 4 kg of water. In this step, attention should be paid to stirring in time to prevent sugar from coking at the bottom. After boiling, cook for another 3 minutes to fully kill the mixed bacteria in the soup.

5. After the juice is boiled, add vinegar, stir well and turn off the fire. Don't put vinegar in too early, lest it evaporate completely after cooking for a long time.

6. Cool the cooked sweet and sour juice, put it in a sealable container, and add sugar and garlic to control moisture. This step should ensure that the sweet and sour juice can cover all the sugar and garlic.

7. Close the lid of the sealed box, and the rest is waiting. Always open the lid at the beginning to let the spicy taste of garlic evaporate. You can open it once every four or five days for about half an hour at a time. In about 2 months, the sugar and garlic can be pickled, crispy and delicious.

8. The finished products are as follows.