The garlic pickling method is as follows: 1. Prepare an appropriate amount of garlic, peel off the skin of the garlic, and cut off some of the roots and heads of the garlic. After the garlic is processed, wash the garlic in clean water, and put the washed garlic

Place in a basin and set aside.

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. This will not only disinfect and sterilize, but also remove the spiciness in the garlic and soak it.

About 3-5 hours.

3. After the time is up, take the garlic out 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 be stored 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 Sichuan peppercorns, a handful of star anise, and an appropriate amount of salt into the pot. Stir evenly with a spoon and let it cool down.

spare.

5. Take a water-free and oil-free glass jar, put the dried garlic into the jar, then pour in the prepared sauce, cover it with a lid, seal it and marinate it in a cool place for about 20 days.

After eating it, the longer it is marinated, the more flavorful the garlic becomes.