The most authentic way of preserved garlic

Materials: 10 pounds of fresh garlic, 4 pounds of sugar, 3 pounds of water, 10 pounds of water, 7 pounds of salt, vinegar, more than 1 pounds of vinegar

Methods:

1, soak the garlic: choose the tender, large garlic, cut off the tail, leaving only a little to put into the cool water to soak for 3-7 days, according to the temperature of the cold and warm can be appropriately reduced or increase the time of the water soak. Change the water once a day to soak out the tender flavor of the garlic, then fish it out and put it into a clean altar.

2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic sprinkled layer of salt, stirring once the next day, and then stirring once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of the tank, and then pickled in sugar water. Sugar water with 10 pounds of water plus sugar 4 pounds vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white as jade crystal bright flavor beautiful white sugar garlic.

3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor.

Method 2:

Materials: 250 grams of purple-skinned garlic, 300 milliliters of rice vinegar, a small spoon of sugar.

Detailed steps:

1, purple garlic peeled off the skin;

2, the garlic broken into small cloves;

3, wash your hands, and then peeled the skin on each garlic clove (do not wash);

4, peeled garlic cloves into a container that can be sealed, add a small spoon of sugar (can be added or not, add the flavor is more delicious);

5, the garlic cloves into a sealable container, adding a small spoon of sugar (can be added or not, added flavor is more delicious);< /p>

5, pour rice vinegar;

6, the amount of rice vinegar and garlic cloves about the same level;

7, cover the sealing lid. Put into the refrigerator or a colder place at home, soak enough for more than two weeks all the garlic will turn green, then you can eat.

Tips for pickling garlic

1, choose the best vinegar is rice vinegar, garlic is also used smaller purple head garlic, so the color and taste will be better;

2, if you do not want to garlic green look, you can add a little salt;

3, salt garlic containers to be able to seal, and to be free of oil and water to do.