Many people love to eat sugar and garlic in life. Sugar and garlic are sweet, sour and crisp. Whether it is instant-boiled mutton, jiaozi, steamed stuffed bun or noodles, it is a very happy thing to have some sugar and garlic. Garlic can sterilize, prevent cancer, reduce fat and relieve boredom. Buy fresh garlic, peel off the outermost dirty skin, leave a thin layer to wrap garlic, and you can start pickling.

The containers for pickling sweet and sour garlic can be sealed containers such as clay jars and glass bottles. Before use, they should be washed to ensure that there is no oil in the jar, then scalded with boiling water, disinfected, and inverted to control the moisture for later use, so as to ensure that there is no oil and no raw water in the container. Boiling sweet and sour juice: The boiling of sweet and sour juice can be said to be the most critical, because it determines the flavor of sweet and sour garlic.

Take 10 kg tender garlic as an example: Method 1: 350 g white sugar and 7 kg white vinegar.

Method 2: 350g of brown sugar and 7kg of mature vinegar. Method 3: 2.5 kg of sugar, 6 kg of vinegar and soy sauce 1 kg. Method 4: 4 kg of sugar is 3 Liang, salt is 7 Liang, and vinegar 1 Liang is more. This formula is sweeter and the vinegar taste is lighter. Method 5: salt 1 kg, 6 kg of brown sugar, 300 g of rice vinegar or 200 g of white vinegar. This formula is sweet and the vinegar taste is light.

Regardless of the proportion, the cooking method is the same. Pour sugar and vinegar into the pot, add appropriate amount of water and cook together, boil for another 2 minutes after boiling, and let it cool for later use.