At certain times of the year, in many areas, when winter comes, people will start to pickle garlic heads, mainly to welcome the coming New Year. Picking garlic is the most important thing, and there can be no bad garlic. If they are bad garlic, they will taste bad when pickled. Next, let's talk about the practice of pickling garlic.
Method 1: Ingredients: fresh garlic 10 kg, sugar 4 kg 3 kg, water 10 kg, salt 7 kg, vinegar 1 2.
Method:
1. Soak garlic: choose fresh garlic, cut off the tail, leave only a few, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day to soak the fresh and tender taste of garlic, then take it out and put it in a clean jar.
2. Pickling garlic: put the soaked garlic in a jar, sprinkle a layer of garlic and a layer of salt, stir it once the next day, then stir it once a day, take it out after 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and then pickle it with sugar water. Sugar water 10 kg with 4 kg of vinegar.
1 two, boil. When the sugar water is cold enough not to burn your hands, pour it into the garlic jar. Note that the sugar water should be about 2 inches higher than garlic, sprinkle 3 pieces of broken sugar on the surface of the sugar water, then cover the jar tightly and marinate it in the shade for 2-3 months, which will become white, delicate, jade-like, crystal-clear and delicious white sugar garlic.
3, seasoning: 6 to 7 days before maturity, you can add some osmanthus to enhance the flavor.
Method 2: Add 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar star anise to 500 grams of garlic, with or without addition.
prepare
: 1. Peel garlic, leaving a 2 cm pseudostem. Dig the garlic roots into a cone, but don't dig the garlic loose (to make the garlic taste).
2. Soak garlic in clear water for 5-7 days and change the water every day.
3. Put garlic into the jar, with a layer of garlic and a layer of salt, without water; Pour garlic once a day, from the bottom to the top, so that garlic is evenly submerged; After 5-7 days, take out the sun and dry the skin. If there is old skin, please take it out and put it evenly in the altar.
4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After cooling thoroughly, pour into garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.
5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.
6. Sugar and garlic juice can be used as sweet and sour juice in the future. This kind of garlic has a strong flavor and a unique taste, but it can't be used to drown garlic.
Method 3: Proportion: 5 kg of garlic, 1.5 kg of vinegar, half a kg of water, 1.2 kg of brown sugar and three to four grains of salt.
Process: Soak the washed garlic in cold water for three days and change the water twice a day. Then take it out to dry for a while, remove the raw water, first mix garlic and sugar evenly, then add salt and vinegar.
Through the different interpretations of the above three different methods of pickling garlic, I believe many people do not understand the practice of pickling garlic.