First, the pickling method of garlic-sweet and sour garlic
Material: 500g of garlic.
Ingredients and seasonings: 80g of sugar, 0/00ml of vinegar/kloc, 50g of salt and 0/00ml of soy sauce/kloc.
Exercise:
What are the pickling methods of garlic, and how to pickle it to taste better?
1. Wash garlic petals, leave a layer of clothes when peeling, and then add salt.
2. Marinate with salt 12 hours, and pour off the salt water.
3. Boil the soy sauce, sugar and vinegar and cool.
4. Add the pickled garlic cloves into a clean container.
5. Pour in the cooled sweet and sour water and soak for more than half a month.
Second, the pickling method of garlic-salted garlic
Material: fresh garlic 10 kg.
Ingredients and seasonings: 4 bottles of white vinegar (2000ml), 500g topaz crystal sugar, 400ml honey.
Exercise:
1, peel off the outer layer of fresh garlic one by one, cut off the roots and cut off the stems.
2. Wash garlic with running water first, then soak it in a larger pool or basin 1 hour, and then rinse it thoroughly with running water again. Leave it for 8- 10 hour to drain water.
3. Add all the white vinegar and topaz rock sugar into the boiling pot, and cook over medium heat until the rock sugar melts, so that the sweet and sour garlic sweet and sour soup can be made. Turn off the fire and let it cool to room temperature.
What are the pickling methods of garlic, and how to pickle it to taste better?
4. Take a clean and dry pickle jar, first put the drained garlic into the jar, then slowly pour the cold sweet and sour soup (the amount of water should not exceed all the garlic), and finally pour the honey evenly on the surface.
5. Cover and seal the pickle jar. It can be eaten after pickling for 2 months, and can be pickled for 12 months at the longest.
Third, the pickling method of garlic-pickled sweet and sour garlic is also divided into seasons.
Spring garlic is suitable for raw food and seasoning, and autumn garlic is most suitable for pickling.
Sweet and sour garlic is loved by many people because of its sweetness and crispness, especially when eating instant-boiled mutton, which is an essential appetizer. However, it should be noted that the season should be chosen for pickling sweet and sour garlic.
According to the different planting seasons, garlic can be divided into spring garlic and autumn garlic. When pickling garlic, autumn garlic is generally chosen instead of spring garlic. Because the skin of spring garlic is purple, also known as purple garlic, garlic cloves are few and large, with strong spicy taste. Garlic has a large stem and high yield, but its cold tolerance is poor, so it is mostly cultivated in early spring, so it is called spring garlic, which is most suitable for raw food or seasoning.