How to pickle delicious sweet and sour garlic

1. The authentic way to make sweet and sour garlic

Method: Prepare fresh garlic; tear off the skin and remove Take two pieces, be careful when peeling them and keep them clean; prepare an appropriate amount of cold boiled water, add salt, stir to dissolve; put the peeled garlic into salt water and soak it for three days. , boil water in a pot, add brown sugar and balsamic vinegar. Cook until all the sugar has dissolved. Sterilize and clean the glass jar, dry it and add garlic. Pour in the cooked sweet and sour water after it cools down, cover the lid, and pour pure water into the rim of the jar to seal it. Two months later, the sweet and sour garlic is ready.

Tips: Keep away from oil and raw water during the entire process. The garlic has not been washed when I make it, so you must carefully select the garlic when buying it, and keep it clean when peeling. If you want to wash it, you must wash it with cold boiled water to avoid being stained with raw water. The skin should be peeled off until you can see the garlic cloves. Place the jar in a cool, dry place. When the water in the edge of the jar is low, add more water. Open the lid regularly to let the air release and then close it again.

2. How to make homemade sweet and sour garlic

Materials: garlic (garlic), salt, rice vinegar, sugar.

Method: Peel off the dry outer skin of the garlic, cut off the roots, wash and put into jars 2 to 3 times, sprinkle with salt each time, cover and marinate for 10 days, shaking the jar every day. Marinate the garlic evenly; pour rice vinegar to half of the garlic, cover and marinate for 10 days. Shake the jar every day to marinate the garlic evenly; add sugar, stir evenly, cover and marinate for 4-5 days before eating.

Tips

You can also soak the garlic in light salt water for a day and drain it before pickling. This can remove the spiciness. After pickling for 9 days, the nitrous acid in the pickles will disappear. The salt begins to decrease, and after 15 days, the nitrite drops to a safe dose range. To avoid nitrite poisoning, please marinate for more than 20 days before eating. After opening the lid, you can almost eat it if you can’t smell the pungent smell. The marinating time for consumption Sweet and sour garlic that is too short can cause symptoms such as abdominal pain, nausea, chest stew, etc. People with eye diseases are not likely to eat more garlic.

3. Sweet and sour garlic with soy sauce

Ingredients: 150g vinegar, 150g sugar, 150g soy sauce, 500g garlic.

Method: 1. Fry vinegar, sugar, and soy sauce until boiling, place in a large mouth bottle, and wait until cold; put the peeled, washed and dried garlic cloves into the bottle and soak them in vinegar for 10 days before eating. .

Tips: 2-3 times a day, or every other day.

Benefits of eating sweet and sour garlic

1. Sterilization and anti-inflammatory: Allicin contained in garlic has a broad-spectrum antibacterial effect and has a killing effect on a variety of pathogenic microorganisms.

2. Prevent cancer: Garlic can block the synthesis of carcinogens-nitrosamines, inhibit the growth of cancer cells, and has a killing effect on cancer cells.

3. Prevent heart and cerebrovascular diseases: Another nickname given by scientists to garlic is "blood vessel scavenger". Researchers have found that people who eat garlic for a long time have more deposits in the inner walls of blood vessels than people who don't eat it. Much lighter.

4. Promote hair growth: The volatile oil contained in garlic can accelerate the blood flow to sebaceous glands and hair follicles, thereby promoting hair growth and also has a therapeutic effect on baldness. Applying garlic paste to the scalp can improve hair growth and eliminate dandruff. If you add the same amount of vegetable oil to your hair, it can also relieve the dryness of your hair.

5. Anti-aging: Garlic contains protein, fat, sugar, vitamins and minerals, which can prevent vascular aging and immune decline.

Can you still eat sweet and sour garlic after it turns green?

The green color is a biochemical reaction produced by garlic and vinegar at low temperatures, that is, green change, and the public can eat it. There are some active substances hidden in garlic. Under the action of enzymes, these substances will turn into a kind of allicin. Allicin is a good thing. It has strong antioxidant and anti-aging effects. Therefore, eating sweet and sour garlic has certain health effects on the human body. However, allicin likes low temperatures, and around Laba Festival is the lowest temperature of the year, so it is easier for sweet and sour garlic to turn green at this time.

Research has found that the green pigment of "sweet and sour garlic" is actually composed of a blue pigment produced first and a yellow pigment produced later. The transformation process of producing pigment is to first produce allicyanin, and then convert it into allicin. The allicin is produced in a very short time, that is, it is converted into allicin. During the processing of garlic, there are reports at home and abroad that garlic paste turns green, and the green pigment produced is not the common chlorophyll, but has the same green pigment composition as the traditional Chinese food sweet and sour garlic.