The garlic pickling method is as follows:

1. Prepare an appropriate amount of garlic, peel off the skin of the garlic, and then cut off some of the roots and heads of the garlic. After the garlic is processed Wash the garlic in clean water and place it in a basin for later use.

2. Take a basin, add a small amount of salt in the basin, stir evenly, stir the salt until it melts, put the washed garlic in and soak it for a period of time, which can not only sterilize but also remove the garlic. The spicy flavor in the garlic should be soaked for about 3-5 hours.

3. After the time is up, take out the garlic and put it in a basin, clean it, and then dry the water on the surface of the garlic. This step is very important. You must dry the water on the surface of the garlic so that the garlic can Keep it longer.

4. Next, make a sauce. Pour an appropriate amount of white vinegar, an appropriate amount of light soy sauce, a tablespoon of sugar, a handful of peppercorns, a handful of star anise, and an appropriate amount of salt into the pot. Stir evenly with a spoon, bring to the boil and let cool.

5. Take a water-free and oil-free glass jar, put the dried garlic in the jar, then pour in the prepared sauce, cover it, seal it and store it in a cool place. It can be eaten after marinating for about 20 days. The longer the marinating time, the more flavorful the garlic will be.