1, pickling vinegar garlic should be prepared fresh purple skin garlic one kilogram, 800 grams of vinegar, 500 grams of sugar, and prepare a larger glass bottle.

2, the prepared garlic, with scissors to cut off its roots and then cut off its upper stem, but in the cut to leave a centimeter or so. Then the old skin on the surface of the garlic all peeled off, leaving only the inner layer of the tender skin, the tender skin is not too much, two to three layers can be.

3, put the treated garlic in lightly salted water to soak for 1 to 2 days, in the middle of the water should be changed 3 to 4 times. Put the prepared aged vinegar and sugar together and boil, and wait for the sugar to melt all the way to get the sweet and sour sauce.

4, put the soaked garlic in a clean glass bottle, and then pour the boiled sweet and sour sauce into the bottle, add a small amount of water, to let all the garlic submerged in the water, seal the mouth of the bottle, after a month of their own vinegar garlic can be pickled.