2, 8 heads of purple-skinned garlic peeled off the skin, break the garlic into small cloves, hand wash and dry, peel the skin on each garlic clove, and then remove the bad and injured garlic cloves.
3, the peeled garlic cloves with a knife to cut off the root, revealing the inner core, with a toothpick through the hole, so that the vinaigrette can penetrate faster and shorten the marinating time.
4, the jar disinfection is very important, wash first, use boiling water 2 times, drain the water in the jar, and then pour white wine rinse clean. Put the processed garlic cloves into a sealed jar, garlic to two-thirds of the container, do not exceed, and then add 5g rock sugar.
5, pour and the mouth of the jar almost flush with the aged vinegar (vinegar acidity in 6-6.5 is appropriate), and finally add a spoonful of white wine, seal tight.
6, placed at room temperature in winter, pickling for about 3 weeks. Can bask in the sun, increase the temperature difference between day and night can also shorten the pickling time (do not always put in the refrigerator), green faster, low temperature is the key to pickling Lapacho garlic, generally 0-10 degrees is appropriate.