Ingredients: 2500 grams of garlic

Seasoning: 400 grams of salt and appropriate amounts

How to pickle garlic:

1. Garlic ( Peel off two or three layers of the outer skin of new spring garlic) and put it in a small jar. When filling the jar, put one layer of garlic and one layer of salt (maximum 180 grams of salt), press it tightly, marinate for seven to eight days, take it out, and pour out the waste water.

2. Put the garlic into the jar again, with a layer of garlic and a layer of salt (the rest), press it tightly, and it can be eaten after one month.

For more information on pickled garlic, see Mint.com Food Library/shiwu/asuan