First, it is best to use fresh garlic, peel the garlic separately, remove the skin, leaving two layers of skin close to the garlic cloves, and treat the garlic separately according to this method and soak it in salt water;

Step 2, soak for almost 3 hours, take out the soaked garlic, put it on the drying net, dry the garlic, completely control the moisture on the garlic skin, prepare a pot, and add a proper amount of water to the pot;

Step 3, add 2 tablespoons of salt, 6 tablespoons of rock sugar, 1 bottle of rice vinegar and 1 spoon of aged vinegar for coloring, put the pot on fire, boil the sweet and sour juice, turn off the fire when boiling, and wait until the sweet and sour water is completely cooled;

Step 4, prepare a large jar without water and oil, scald it with boiling water in advance to kill the virus and control the drying of water, put the garlic processed in advance into a container, and then pour in the cooled sweet and sour water;

Fifth, the sweet and sour water can be preserved without garlic. Cover the container and put it in a cool place. You can put the refrigerator in summer. In almost 20 days, the sweet and sour garlic is marinated and ready to eat.