Sugar garlic pickling process is, cut off the garlic seedlings, peel off several layers of skin, soak in cold water for 7 days to remove the garlic flavor (pay attention to change the water), and then according to the "garlic 30: Salt 1" weight ratio pickling for 24 hours (salt should be mixed uniformly), fish out of the sun under the sun during the day, and then the next day to fill the altar. Altar shall be filled with soup, this soup from the water, salt, vinegar and five spices (including pepper, fennel) boiled into the ratio of: 1 catty of water plus salt 1 two and a half vinegar 1 two five spices discretionary (heated to boiling and cooled).

Garlic in the soup wet (in order to make stick to the sugar), a layer of garlic layer of sugar into the altar, each catty garlic with sugar 7 two. After filling the altar, pour the soup into the altar. Each catty of garlic with soup 3, 4, 5 two, depending on the size of the moisture contained in the garlic after drying, the moisture is small with more soup, and vice versa is less. Finally, the altar mouth seal.

In order to make the sugar dissolve, so that the garlic with soup evenly, every day to shake the altar once every two days in the evening to open the mouth of the altar to release the garlic gas (continue to be sealed in the morning).

20 days after the sugar garlic is ready, which is six Biju system, 15 days after each altar add cinnamon 4 two, can be slightly.

Usually three days before the summer solstice pickled garlic is the best, when the garlic is not old and not tender.