1. Pickled sugar garlic: 15g of garlic (new), 1 tbsp of salt, 5g of sugar, 75g of aged vinegar and 25g of balsamic vinegar. Peel off several new layers of garlic skin, always leaving only one layer of tender skin, and you can't stop peeling.

2. After cleaning, sprinkle salt, mix well, and leave it in the shade for one day to remove the water that kills garlic.

3. Pour out the spilled water and put it in a basket to dry it.

4. Wash the pickled glass bottle, let it stand until it is dry in the shade, pour in old vinegar and sweet vinegar, then add sugar, and stir with clean oil-free chopsticks until it is saccharified.

5. Put the dried garlic into the jar, cover it, and pour the water into the water tank at the bottle mouth to block the air and prevent bacteria from entering. Fill the sink with water about every few days to avoid water evaporation.

Pickled vegetables, which are loved by families in China and pickled with salt and other seasonings for a certain period of time, have strong salty taste and can be preserved for a long time. The main raw materials are cucumber, pepper, soy sauce, various vegetables, salt and so on.

pickles in different places have their own characteristics, but they are not the same. Beijing's water bumps, Tianjin's winter vegetables, and Baoding's spring are not old. "Baoding has three treasures: iron ball, flour paste and youth". The spring in Suzhou is not old, but it is pickled with tiny radish with tassels. After pickled, the long tassels are still green, extremely tender, slightly sweet, delicious and well named.