1. Material preparation: peeled garlic100g, salt10g, vinegar 53.3g, sugar16.7g. ..

2. Rinsing: Rinse peeled garlic with clear water, then soak it for 4-6 hours to remove sediment impurities, and then drain the water.

3. Pickling: according to 10% of the total garlic, spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on the garlic, pack and compact until the cylinder is 80% full, and sprinkle a layer of salt on the top layer to cover the cylinder head. When pouring garlic into the jar, pour the jar 1 time within 12 hours to make the upper and lower layers of garlic marinate evenly, and then pour the jar when the garlic brine in the jar reaches 3/4 of the height of garlic. Generally, the cylinder needs to be reversed 4 ~ 6 times.

4. Salt water pouring: After each pouring, pour the salted salt water on the surface of garlic in the jar. The total curing time is 10 ~ 15 days.

5. Sun garlic: Take out the pickled garlic and spread it on the mat to dry. During this period, it should be turned 1 time every day until the garlic is 70% of the original weight. After drying, peel off the loose garlic skin and season the garlic in three grades: large, medium and small.

6. Prepare seasoning liquid: red garlic 35g vinegar, 1 1g brown sugar, white garlic 35g white vinegar, 1 1g white sugar. When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolved for later use.

7. Filling the jar: put the pickled garlic into the jar and gently press it. When it is filled to the height of 3/4 of the jar, add seasoning liquid, which is suitable for soaking garlic. Generally, the ratio of salted garlic to seasoning liquid is 1: 1. Press garlic on the surface of seasoning liquid with a small bamboo raft to prevent garlic from floating. Then seal the jar mouth with plastic film, and then coat it with yellow mud to seal it tightly. Put the altar in a cool and dry place and make it after 4 months.