When choosing garlic, you must choose fresh garlic instead of old garlic. This is because the new garlic is crisp and tender, and it tastes better after pickling, while the old garlic has less water, which will affect the taste after pickling.
Pickling sweet and sour garlic requires peeling the garlic skin into garlic cloves, putting appropriate amount of water in the pot, adding sugar and vinegar, and decocting for later use.
Put the prepared garlic in a container, pour it in, add the cool sweet and sour juice, submerge the garlic, seal it and store it in the shade.
Sweet and sour garlic is a traditional snack in the south of the Yangtze River and northern China. This kind of food is brown, crisp and sweet, and it is the favorite of people who eat hot pot.
Pickling sweet and sour garlic won't take too long. Generally speaking, you can eat it after three days of pickling. Of course, it depends on the specific pickling situation. If you like a stronger flavor, you can choose to pickle it for half a month to about a month, so that the pickled sweet and sour garlic is more delicious.