Tools/raw materials
Garlic (2 kg)
Sugar 60g
White vinegar1.5kg.
Methods/steps
1/6 Step by step reading
Pour sugar and vinegar into the pot, add appropriate amount of water and cook together, boil away and cook for 2 minutes, and let it cool for later use.
2/6
Garlic is peeled off, leaving only one or two layers of tender skin. Then cut off the fibrous roots and false stems of garlic, leaving 3 ~ 4 cm of the false stems, and dig the roots of garlic into a concave shape to facilitate the taste. If you want to save trouble, you don't have to dig it, just soak it for a long time. You can also cut off a little root with a knife to expose a little garlic, which is also easy to taste. Next, wash the garlic for later use.
3/6
Boil a pot of light salt water, let it cool, pour in peeled and washed tender garlic, and soak for half a day to a day. Soaking garlic with boiled light salt can remove the spicy taste of garlic without hurting the stomach, and also has the functions of removing pesticide residues and disinfection.
4/6
After soaking, take out garlic, put it in a cool and ventilated place, control the net moisture with the false stem down, and dry the excess moisture. The drying time varies, so it is advisable that garlic has no excess moisture all over.
5/6
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.
6/6
Put the processed garlic into a container and pour in the sweet and sour juice. It should be noted here that sweet and sour juice is about 2 inches higher than garlic. Then seal it tightly and put it in a cool place. After one month, you can open the lid and eat it. 6 ~ 7 days before ripening, some sweet-scented osmanthus can be added to enhance the flavor.