Tools/materials: garlic, sugar, salt, vinegar.

1, fresh garlic, peeled outside.

2. Soak in clear water. This step can remove some of the spicy taste of garlic, and the pickled sugar and garlic will be more crisp and tender. It takes two days to soak, and the water needs to be changed twice in the middle.

3. After soaking, put the garlic pedicle down on the shelf and completely control the moisture inside.

When the garlic is dry, you can cook the juice. Put sugar and salt into the pot, add enough water, about 4 kg of water. In this step, attention should be paid to stirring in time to prevent sugar from coking at the bottom. After boiling, cook for another 3 minutes to fully kill the mixed bacteria in the soup.

5. After the juice is boiled, add vinegar, stir well and turn off the fire. Don't put vinegar in too early, lest it evaporate completely after cooking for a long time.

6. Cool the cooked sweet and sour juice, put it in a sealable container, and add sugar and garlic to control moisture. This step should ensure that the sweet and sour juice can cover all the sugar and garlic.

7. Close the lid of the sealed box. At first, always open the lid to let the spicy taste of garlic evaporate. Just open it every four or five days, about half an hour at a time. In about 2 months, the sugar and garlic can be pickled, crispy and delicious.

8. finished products.