The self-made pickling steps of sugar garlic are as follows:

Material preparation: peeled garlic 100g, salt 10g, vinegar 53.3g, sugar 16.7g, etc.

1. Wash peeled garlic with clear water and soak it for 4-6 hours to remove silt impurities, and then drain the water.

2. Use salt according to 10% of the total garlic, first spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on the garlic, bag and compact until the cylinder is 80% full, then sprinkle a layer of salt on the top layer and 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.

3. After each pouring, pour the salted water on the surface of garlic in the jar. The total curing time is 10- 15 days.

4. 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.

5. Red garlic vinegar 35g, brown sugar 1 1g, white garlic vinegar 35g, white sugar11g.. When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolved for later use.

6. Put the pickled garlic into the jar, gently press it, and add seasoning liquid when the height of the jar is 3/4, 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.