1. Cut off garlic stalks (don't throw them yet, just pick the tender ones and keep them for frying) and garlic whiskers, and peel off the old skin.

2. After washing, soak in clean water (tap water is enough) for 24 hours (change water in the middle).

3. Take out the purified water, sprinkle with salt and marinate for 2 to 3 days, and mix it twice a day.

4. Take it out and put it in a prepared container (dry, oil-free and water-free). Don't put the pickled soup in the container when pickling garlic, just throw it away.

5. Take a clean and waterless basin, pour vinegar and white sugar, and stir until the sugar is completely dissolved in the vinegar (no need to cook with fire).

6. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly.

7. If you like spicy food, you can eat it in 3 days, and if you like pickled food, it will take about 20 days (according to the size of garlic).