Method 1 for pickling sweet and sour garlic. Ingredients: 10 jins of fresh garlic, 4 jins and 3 taels of white sugar, 10 jins of water, 7 taels of salt, and 1 tael of vinegar. Preparation method: 1. Pickle garlic: select fresh and large garlic and cut it into pieces.
Remove the tail, leaving only a few handfuls, and soak it in cold water for 3-7 days. The soaking time can be appropriately reduced or increased depending on the temperature.
Change the water once a day to soak out the tender flavor of the garlic, then take it out and put it into a clean jar.
2. Pickled garlic: Put the soaked garlic into a jar, put a layer of garlic and sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out in 3-4 days, spread it on the curtain, and dry it for a day
, take out the floating skin, put it into the tank, and then marinate it with sugar water.
Add 10 kilograms of water to sugar water, add 4 kilograms of white sugar and 1 tael of vinegar, and bring to a boil.
When the sugar water is cool enough that it is no longer hot to the touch, pour it into the garlic jar.
Note that the sugar water is about 2 inches higher than the garlic. Sprinkle 3 taels of crushed sugar on the surface of the sugar water. Then seal the jar tightly and put it in a cool place. Marinate for 2-3 months. It will become as white and tender as jade and crystal clear.
Delicious white sugar garlic.
3. Seasoning: 6 to 7 days before maturity, add some osmanthus to enhance the flavor.
Pickling method of sweet and sour garlic 2: 500 grams of garlic, 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, star anise can be added or not, 600 grams of water Preparation method: 1. Remove the old skin from the garlic, leaving 2 cm
Pseudostem, dig the root of the garlic into a cone shape but do not dig out the garlic (the purpose is to let the garlic taste) 2. Soak the garlic in water for 5-7 days, change the water every day 3. Put the garlic into the jar, layer it with a layer of garlic and a layer of salt.
Add water; pour the garlic once a day, pour the lower part on top, so that the garlic is evenly submerged; take it out in the sun after 5-7 days, and after the skin is dry, remove the old skin if there is any... put it evenly into the jar 4. Boil the water
Open, add brown sugar, remove from heat; add vinegar when the water temperature is about 80 degrees; wait for it to cool down, pour into the garlic jar, seal the jar, and eat after 7 days when the brown sugar turns to fructose 5. The aftertaste is strong sugary, slightly salty and sour.
, if you like it sour, add more vinegar.
6. Sweet and sour garlic juice can be used as sweet and sour sauce. The garlic has a strong aroma and unique flavor, but it can no longer be used to drown garlic. The simple recipe of sweet and sour garlic ingredients: 100 kilograms of fresh garlic, 10 kilograms of salt, and 0.7 vinegar.
Kilogram, appropriate amount of brown sugar, a little five-spice powder Production method: 1. Choose neat, plump, white-skinned, fresh garlic.
Remove the fibrous roots, peel off the old garlic skin, wash and drain.
2. According to the ratio of 10 kilograms of salt for every 100 kilograms of fresh garlic, pack it layer by layer in the tank until more than half of the tank is filled. Use another tank of the same size for later use.
3. Change the jar once every morning and evening. In this way, the garlic will be marinated evenly. After 15 days of marinating, the garlic will be salted.
4. Take out the garlic, dry it on the mat, turn it once a day, and dry it until it reaches 70% of its original weight.
If you find that the garlic skin is loose, peel it off.
5. Put the salted garlic into the jar and press it gently. When the jar is 3/4 full, pour the prepared sweet and sour liquid into the jar.
After filling, place a few bamboo slices horizontally in the jar to prevent the garlic from floating.
Finally, tie the mouth of the altar tightly with oil paper or plastic cloth, seal it with Sanhe soil, and it can be eaten after 2 months.
If sealed and stored, it can be stored for a long time.
6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, add brown sugar to dissolve it, and add a little allspice powder.