Pickled garlic is crispy and delicious. It is a kind of garlic that many people like to eat. It can be used as a condiment and as an independent cold dish. It is served in every household in rural areas. If you have the habit of pickling garlic, here are some common methods.

Seasoning:

10 heads of garlic (whole), 1/2 teaspoon of salt, 1 and a half cups of brown sugar, 3 cups of white rice vinegar, 1 cup of water, 1 teaspoon of salt , 1 teaspoon of light soy sauce.

Method:

(1) Peel off a layer of skin from 10 whole garlic heads and set aside (2) Boil a pot of water, add a small amount of salt to dissolve, then turn off the heat. Then add the garlic and pre-soak for 20 minutes, remove and drain, let cool and set aside.

(3) Place all the condiment raw materials in a pot, mix and heat, bring to a boil and then cool over a dark fire to make sweet and sour sauce.

(4) Put the garlic and the refrigerated sweet and sour sauce into a container to marinate. The sweet and sour sauce needs to cover the garlic. After covering, place it in the refrigerator to soak for more than 2 weeks. It can be stored for about 1 month. ~February.

Method 2:

Select purple-skinned garlic, remove the hairy roots, leave 1.5 cm of garlic stems, peel off 1-2 layers of skin, and wash. Prepare 3Kg of salt and 3Kg of cold water for every 100Kg of garlic. When putting it into the jar, add a layer of garlic and salt, and sprinkle with a small amount of cold water. In order to facilitate the pouring of the vat, pour tea into the main vat the night after the garlic is put into the vat, and the water should be equal to the garlic. Turn it once with your hand when refilling water, and turn it again the next morning. Starting from the 3rd day after entering the tank and continuing for 3 days, the water in the fish tank should be changed once a day to remove the sweetness. Pick it up, drain it overnight, and put it into the altar on the second day. Add 25 grams of salt and a small amount of water to 1 kilogram of garlic. Seal the altar and place it in a cool place. After every 1 day, you can take it after 2 months.

The pickled garlic you make yourself is indeed delicious, so you don’t have to worry about environmental hygiene. The above introduces two methods of pickling garlic. You can choose the first method of pickling garlic at home and make it ready to eat. Pickled garlic is a traditional pickled food. It is milky white in color and transparent in color. It has a tender taste and is a good choice among sauce products. Garlic belongs to the Liliaceae family, and eating garlic regularly has many benefits.