Ingredients: 3 kilograms of garlic, 3 kilograms of vinegar, 1 kilogram of soft white sugar, and appropriate amount of salt

How to pickle sugar garlic:

1. In the farmer’s field Directly harvested new garlic

2. Peel off the skin, remove the head and tail, and leave about two or three layers of white skin. This can extend the flavor time of the garlic when pickling and prevent the garlic from being eaten later. Too salty.

3. The processed garlic

4. First wash it with running water, because there will still be some floating soil in some places, and then put it in a large oil-free pot. Add water, put about five tablespoons of salt in the water, stir it into light salt water, put the clean garlic in and soak it for 24 hours, change the water halfway, that is, one day and one night. I did it at night, and changed the water when I got up the next morning. It is also light salt water, continue soaking

5. Take the time to clean the sealed jar, and dry the water for later use

6. The garlic soaked for 24 hours will change color slightly, take it out Place it in a draining tray and dry it in a cool place. If it is really not dry, shake off the water inside. A little water is not a big problem, because the high concentration of sweet and sour can play a preservative role, but not too much water

7. When the garlic is dried, put it into a sealed jar. Don’t overdo it. If you squeeze it, it will easily break the garlic skin, and it will not look good when pickled.

8. To make sweet and sour, take a clean large basin without oil and water. Put the vinegar in it, then pour the soft white sugar into the vinegar, stir continuously with a spoon, and the sugar will melt in a while. If it is rock sugar, it needs to be soaked for about a day before it melts.

9. Pour the melted sweet and sour into a sealed jar and fill it up. The garlic on the top may not be completely soaked in the vinegar. It doesn’t matter. When it’s time to eat, eat the bottom first and then the top. Just fine.

10. Cover the lid and place it in a cool place. You can enjoy it in 20-30 days