Materials need to be prepared in advance: 5 kg of fresh garlic, 2 kg of sugar, 6 liang, half a bottle of aged vinegar, about 3 liang of salt, 5 kg of clear water and half a bowl of soy sauce.

First, remove the outer skin of garlic head, then put it in cold boiled water and soak it for a day, which can reduce the spicy taste of garlic head.

Second, remove the spicy taste, fish it out and drain it.

Third, evenly sprinkle half of the salt and sugar on the garlic and marinate it for about a day, so that the garlic can be marinated quickly. Remember to turn it several times during the salting process.

Fourth, the surface of the pickled garlic head is slightly wrinkled, indicating that sugar and salt have infiltrated into it.

5. Put water in the pot, boil it, then pour vinegar, soy sauce and the remaining sugar and salt to cool.

6. After the pickle jar is scrubbed clean, disinfect it and then put it in the sun to dry. There must be no water. Then add the pickled garlic head and stir it.

7. Pour in the prepared sweet and sour sauce. The sweet and sour sauce must not be too big for garlic. Remember to press it with sterilized stones to prevent garlic from popping out, so that the upper layer will not be broken.

Eight, sealed curing 10 days or so, you can eat it one after another.