Garlic is a perennial herbaceous plant of the Liliaceae family. So, what is the pickling method of dried garlic? Here is how I bring you delicious pickled dried garlic. I hope you like it.

1. Sweet and sour garlic

Materials: 500g garlic

Ingredients and seasonings: 80g sugar, 100nl vinegar, 50g salt, 100ml dark soy sauce

Method:

1. Wash the garlic cloves, leaving a layer of clothing when peeling, and then add salt.

2. Marinate with salt for 12 hours and pour away the brine.

3. Boil dark soy sauce, sugar, and vinegar and then cool.

4. Add the pickled garlic cloves to a clean container.

5. Pour in the cooled sweet and sour water and soak for more than half a month.

2. Salted garlic

Materials: 10 pounds of fresh garlic

Ingredients and seasonings: 4 bottles of white vinegar (2000ml), 500g of citrine rock sugar, 400ml of honey

Method:

1. Peel off the outer dry skin of fresh garlic one by one, cut off the roots, and trim the stems.

2. Wash the processed garlic with running water first, then soak it in a larger pool or basin for 1 hour, and then continue to rinse it thoroughly with running water again. Leave for 8-10 hours to drain.

3. Add all the white vinegar and citrine rock sugar to the pot, boil over medium heat until the rock sugar melts, and make the sweet and sour soup of pickled sugar garlic. Turn off the heat and let it cool to room temperature.

4. Take a clean and dry kimchi jar, first put the drained garlic into the jar, then slowly pour in the cooled sweet and sour soup (the amount of water is appropriate to cover all the garlic), Finally, pour the honey evenly over the surface.

5. Cover and seal the kimchi jar. It can be eaten after marinating for 2 months and can be marinated for up to 12 months.

Simple storage of garlic

Method 1 In production, simple storage methods are often used to store garlic. After the garlic is harvested, it can be dried on the spot or in an open field. When drying, cover the garlic heads with garlic leaves and focus on the garlic stalks and leaves. After the garlic stalks are basically dry, tie them up and place them vertically to continue drying. After the garlic stalks and garlic heads are dried in the sun, they are then stacked and covered with mats and straw thatch to prevent rain, and surrounded by foil to facilitate the breathing and heat release of the garlic heads and prevent the garlic heads from getting damp. Pour the garlic pile once every 15 days or so, let it dry for a while and then stack it again. After it is in ambush, move it into the house to store the seeds.

Method 2: Put the garlic into a plastic bag and seal the bag. The carbon dioxide gas exhaled by the garlic sealed in the bag cannot be emitted, which increases the concentration of carbon dioxide in the bag and relatively reduces the oxygen content. At the same time, it lacks water absorption, and the garlic will be in a dormant state.

Garlic to be stored should be harvested on a sunny day when the leaves begin to turn yellow. When harvesting, loosen the soil beneath the garlic so that the plants can be easily pulled out of the soil. After harvesting, pile the garlic into piles, cover the garlic with garlic leaves and dry it in the sun for 2-3 days. When the garlic stalks begin to wilt, trim the root cloves, cut off the leaf stems, and then put the garlic into a basket. It is best to expose the garlic or dry it artificially. Artificial drying is suitable for a temperature of 30°C and a relative air humidity of about 50%, which is conducive to accelerating drying of garlic, promoting dormancy, and extending the storage period.

① Low temperature storage: The garlic should be dried before storage. If not dried, the garlic will rot due to excessive humidity. Garlic should generally be stored in a vegetable cellar or house with a temperature of 0.6-0°C and a relative air humidity of 65%-70% that is ventilated, dry, and smoke-free. This method can be stored for 6-7 months.

② High-temperature storage: After garlic undergoes a low-temperature dormancy stage, it will germinate rapidly at 5--18℃. If the harvested garlic is stored in a high temperature environment of 30-34℃, it can stay fresh for more than one year. In addition, under the condition of relative humidity of 40%--50%, the respiratory metabolism of garlic can also be inhibited and germination will be delayed. Low oxygen and high carbon dioxide can also inhibit garlic respiration and germination.

Seed-saving garlic should be stored at high temperature, preferably at a temperature of about 15°C and a relative humidity of no more than 70%, which will help improve seed quality.

If the temperature can be ensured to be stable at -1-3℃ in winter, and the high temperature treatment is changed to 18-20℃ about 40 days before sowing, the same preservation effect can be achieved.

③ Hanging storage: When harvesting, uproot the garlic plants, remove garlic heads that are too large, too small, rotten or mechanically damaged, and rainy and damp, and then use a knife to remove the roots and entrainment along the base of the bulb. Cut off part of the stem disc, leaving only 10--15cm of false stems. Pay attention to trimming the stem disc. After exposure or artificial drying, the pseudo-stems of the garlic are strung together with galvanized iron wire and hung under the eaves at the front and rear of the house. Alternatively, 8-10 pieces of garlic can be tied into handfuls first, and then hung in rows on the wire under the eaves. Or air dry naturally on nylon rope. In summer and autumn, it can be hung in a temporary pergola, a cool room or a ventilated storage; in winter, it is best to move it into a ventilated storage to avoid moisture and freezing.

④ Burial of rice bran: First lay a layer of rice bran about 2cm thick at the bottom of the box, basket or burial pit, then a layer of garlic (2--3 garlic heads high) and a layer of rice bran. Stack the garlic in layers until it is about 5cm away from the mouth of the container, and cover it with rice bran to prevent the garlic from being exposed to the air.

⑤Chemical storage: Within 7 days before garlic harvest, spray with 0.1%--0.15% aqueous solution of cyanidin (MH). The liquid must be sprayed evenly, and the upper and lower leaves must be covered with mist beads. If it rains within 24 hours after spraying, spray again after it clears up. Generally, after spraying, the garlic can be stored until new garlic is released. Garlic can be hung and stacked in a ventilated and cool place. Seed garlic cannot be sprayed with cinnamon.

⑥ Film preservation: First melt paraffin into paraffin liquid, and then dip the dried garlic in the paraffin liquid. The temperature of the paraffin liquid should not be too high, and the soaking time should not be too long, as long as it is soaked evenly and thoroughly. This method can store garlic until May of the following year.

Extension:

Steps to make fried garlic hairtail

1. Choose relatively fresh hairtail, remove the gills and belly, wipe off the water, and cut into three pieces. Cut into long pieces, sprinkle with a little salt and marinate for ten minutes.

2. Heat a little oil in the pan. When green smoke comes out of the pan, turn to low heat and arrange the fish segments in the pan. Do not flip the fish segments at this time. After arranging the fish segments, turn to Chinese , slowly turn the pan to allow the fish segments to be heated evenly without being burned. At the same time, sprinkle a little salt on the fish segments.

3. When the fish eyes are no longer transparent and turn a little white, and there is a little yellow on the edge of the fish segments, turn off the heat and let the pot cool for about a minute. Carefully use a spatula to turn the fish segments over and rearrange them. Then turn to medium heat, the same as step 2.

4. From the cut surface of the fish segment, when the fish meat that comes into contact with the pot noodles for the second time has turned white and a little gravy overflows (9 matures), sprinkle minced garlic on the fish segment.

5. After half a minute, you can smell the aroma of garlic, and the garlic stuck to the pot surface will also change color. At this time, sprinkle the chopped green onion on top. Turn off the heat, let the pot cool for about half a minute, then carefully scoop it up and arrange it on a plate.

Tips:

Choose hairtail with intact belly and white ash on the body, so it is fresh.

Basically all fried fish needs to cool down for a while before turning it over. If you turn it over while it is still hot, the fish will be easily broken.