Sugar Garlic 4000g

Salt 30g

Sugar 800g

Metal Vinegar 2800g

Steps

1

Buy fresh garlic with a big head and feel better about maturing it.

Step

2

Peel off two or three layers of dirty skin on the outside, trim off the whiskers and roots, and cut off some of the stems, so it looks clean.

Step

3

Wash your hands and peel off two more layers of garlic skin, making sure there is no dirt on the garlic. If you want more in a fixed sized jar, you can break a garlic into two or three parts to really save a lot of space. Then it's time to put it under a fan for ten minutes to blow off the surface moisture.

Step

4

Can be canned, a layer of garlic sprinkled with a layer of sugar, a layer of garlic sprinkled with a layer of sugar. After the garlic is loaded put salt, the last thing is to pour in the vinegar.

Step

5

Stir with clean chopsticks without water or oil, and the sugar will melt. The last thing you need to do is to put the lid on and put it in a cool, ventilated place. 20 days later, it's almost ready to eat. The longer you soak it, the less spicy it will be.

Tips

It's easy, roll up your sleeves and do it. The ratio of sugar to vinegar is about 1:3.5. it's not very sweet and feels just right. You can increase the sugar if you like a heavy sweet flavor. If you want white, use white vinegar, if you want black you can use brown sugar or black vinegar, it's very random.