3000 grams of garlic, 4000 ml of vinegar and 2000 grams of sugar.

Accessories:

Appropriate amount of white wine, dried peppers and ginger.

Formula:

1. Garlic was too dirty when I bought it, so I didn't shoot it. Peel off the thick skin of garlic layer by layer, and then cut into minced garlic. Don't wash it, wipe it with a dry cloth (basically clean) and let it dry overnight.

The second step is to prepare vinegar. White sugar and high-alcohol liquor. (I used 65)

3. Slice the ginger and wipe the dried pepper with a dry cloth.

4. Wash the pickle jar with boiling water in advance and dry it. Pour in sugar.

5. Pour in vinegar. (The ratio of sugar to vinegar is 1:2)

6. Then mix the refined sugar and vinegar evenly until they are mixed together.

7. Add garlic, ginger slices and dried peppers. Pour a proper amount of high-alcohol liquor on it.

8. Cover the jar and bowl. Put it in the shade. At least four weeks.

9. This is the candied garlic preserved last year. No additives, very delicious.

Warm reminder

The ratio of vinegar to sugar is: vinegar 2: sugar 1.

Don't wash garlic with water. You can eat it in four weeks and you can eat it until the Spring Festival.

The practice of sweet and sour garlic (1)

Raw materials: 50 kg of fresh garlic, 3 kg of fine salt, 22.5 kg of sugar, 0/5 kg of vinegar/kloc and 5 kg of clear water.

Making:

1, selecting garlic after bolting 10- 13 days, and removing fibrous roots and stems (leaving 1.5 cm stems);

2. Put garlic in a jar, soak it in clear water for 4 days, change the water once a day, take it out of the clear water after 3-4 days, add fine salt, stir it twice a day, take it out and peel it after 4 days of pickling, and then put it in the jar;

3. Pour vinegar, sugar and water into the pot to boil, take it out and cool it thoroughly, then add it into the garlic pot. The sweet and sour solution should not exceed 1 cm of garlic, and the cylinder should be emptied every 20 days and every 30 days, and the finished product will be obtained after 5 months.

Features: yellow-red, shiny, sweet and sour, crisp and tender.

The practice of sweet and sour garlic (2)

Raw materials: 5 kg of fresh garlic, 2. 15 kg of sugar, 350 g of salt and about 50 g of vinegar.

Making:

1, pickled garlic:

Selecting fresh garlic, cutting off the tail, leaving only a few, soaking in cold water for 3-7 days (the soaking time can be reduced or increased according to the temperature), changing the water once a day to soak the fresh and tender taste of garlic, and then taking it out;

2. Pickled garlic:

Put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out after 3-4 days, spread it on a curtain, sun it for one day, remove the floating skin, put it in a jar, and then pickle it with sugar water (the sugar water is boiled with 5 kg of water, vinegar and 2 kg of white sugar, and then poured into the garlic jar after cooling it to be not hot). Note that sugar water is about 2 inches higher than garlic. Sprinkle 0 0. 15 kg of broken sugar on the surface of sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months. It will become white, tender, jade-like, crystal clear and delicious white garlic.

3. Seasoning:

Some osmanthus fragrans can be added 6-7 days before ripening to enhance the flavor.

The practice of sweet and sour garlic (3)

Ingredients: 500g of garlic, 50g of salt, 300g of brown sugar, 30g of rice vinegar or 20g of white vinegar.

Making:

1. Peel the garlic, leave a 2 cm stem, and dig the root of the garlic into a cone (the purpose is to make the garlic taste good, don't dig the garlic);

2. Soak garlic in clear water for 5-7 days, changing water every day;

3. Put the garlic in the jar, add salt layer by layer, without adding water, pour the garlic once a day, pour the bottom on the top to make the garlic marinate evenly, take it out in the sun after 5-7 days, and put it into the jar evenly after the skin is dried (if there are old skins);

4. Boil 600 grams of water, add brown sugar, remove from the fire, add vinegar at a water temperature of about 80 degrees, cool thoroughly, then rush into the garlic can and seal the can. After 7 days, the brown sugar can be eaten after being converted into fructose.

Features: strong sugar taste and slightly sour salt taste.

Note: Sugar-garlic juice can be used when making garlic. When it is used as sweet and sour juice, garlic is rich in flavor and has a unique flavor, but it cannot be used for pickling garlic.

The practice of sweet and sour garlic (4)

Raw materials: fresh garlic 100 kg, salt 100 kg, vinegar 0.7 kg, brown sugar and five-spice powder can be added according to your own preferences.

Making:

1, select neat, fat, white and fresh garlic, remove fibrous roots, peel off old garlic, wash and drain;

2, according to the ratio of salt for fresh garlic per 100 kg 100 kg, put it into the cylinder layer by layer, put it into more than half of the cylinders, and then prepare a cylinder with the same size for standby;

3. Change the jar once every morning and evening, so that the garlic can be marinated evenly for about 15 days, and then it becomes salted garlic;

4. Take the garlic out, put it on the table to dry, turn it once a day, and dry it to 70% of the original weight. It was found that the garlic skin was loose and fell off;

5. Put the pickled garlic into the jar, gently press it, and when it reaches 3/4 of the jar, inject the prepared sweet and sour liquid into the jar. When it is full, put a few pieces of bamboo horizontally in the jar to prevent garlic from floating. Finally, tie the jar mouth tightly with oil paper or plastic cloth, seal it with concrete, and eat it after two months. If sealed, it can be kept for a long time.

Features: Vinegar garlic is reddish brown with beautiful color and local characteristics. Sugar and garlic are white and sweet. They are the favorite of people who eat hot pot.

Sweet and sour solution: first heat the vinegar to 80℃, then add brown sugar to dissolve it, and add a little spiced powder as appropriate.

The practice of sweet and sour garlic (5)

Raw materials: peeled garlic 100 kg, salt 10 kg, seasoning liquid 46 kg.

Making:

1. Rinse peeled garlic with clear water and soak for 4-6 hours to remove sediment impurities, and then drain.

2. First spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on garlic, package and compact it until the cylinder is 80% full, sprinkle a layer of salt on the top and cover the cylinder head.

3. 12 hours, 1 time, so that the upper and lower layers of garlic can be marinated evenly until the salted garlic in the tank reaches 3/4 of the height of garlic, and there is no need to pour the tank again, which generally takes 4 6 times. 4. After each pouring, pour the salted salt water on the surface of garlic in the jar, and the total pickling time is 10 15 days.

5. Take out the pickled garlic, spread it on the mat to dry, and turn it 1 time every day until the weight of garlic reaches 70%. After drying, the loose garlic skin should be peeled off and the garlic should be seasoned according to three grades: large, medium and small.

6. Put the pickled garlic into the jar and press it gently. When it reaches 3/4 of the height of the jar, add seasoning liquid, which is suitable for soaking garlic. Generally, the ratio of salted garlic to seasoning liquid is 1 1. Press garlic on the surface of seasoning liquid with a small bamboo raft to prevent garlic from floating. Then seal the jar mouth with plastic film, and then coat it with yellow mud to seal it tightly. Put the altar in a cool and dry place and make it after 4 months.

Seasoning liquid: 35 kg of vinegar and brown sugar 1 1 kg for making red skin sweet and sour garlic; Add 35 kg of white vinegar and 1 1 kg of white sugar to white sweet and sour garlic. When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolve.

The practice of sweet and sour garlic (6)

Raw materials: garlic100kg, salt10kg, brown sugar18kg, 70kg of grain vinegar and 25g of saccharin.

Making:

1, cut off the garlic stalk, leave a stalk about 6 cm long, wash the garlic and drain the water.

2. Put garlic in a jar, sprinkle a layer of salt on it, put it in half a jar, and then add water. Pour garlic, salt and brine into another jar every morning and evening, and spray garlic with the brine in the jar to make it all wet and completely pickled.

3. Take out the pickled garlic and dry it once a day.

4. Put the semi-dried salted garlic into an empty jar, only half of it, and the remaining half into the sugar solution (boil the vinegar, then add brown sugar, dissolve saccharin with a little boiling water, and then add it into the sweet and sour solution).

5. Pour the prepared sugar solution into the garlic pot for brewing, and put the cross-shaped bamboo strips in the pot to prevent the garlic from expanding and rushing out of the pot.

6. Paste the cylinder mouth with leather paper, and then coat it with pig blood and lime to make the cylinder mouth tightly closed.

The practice of sweet and sour garlic (7)

Ingredients: 800g of garlic (white skin), 50g of sugar, 400g of vinegar and soy sauce, 5g of pepper.

Making:

1. Remove part of the stalk and peel off two layers of epidermis of white garlic, soak it in clean water for 7 days, change the water once a day, and then take it out and dry it until the epidermis wrinkles into a fashion look.

2, sugar, vinegar, soy sauce, pepper into juice, pour into the garlic jar, cover tightly, about 30 days.

Features: sweet and sour.

There are several pickling methods of vinegar garlic, and the choice of garlic is different with different tastes and colors. Vinegar garlic is an appetizer, a leader on the table, suitable for all ages, refreshing, sterilizing, relieving boredom and preventing colds. It is a popular side dish.

Next, several pickling methods of "vinegar garlic" are introduced.

"Laba garlic", also known as vinegar garlic, is made of fully mature old garlic seeds, peeled and made into garlic cloves, and then directly soaked in old vinegar. Most families soak "Laba garlic" in glassware, then put garlic cloves in glassware filled with aged vinegar, then seal them and put them in sunny places to taste naturally. Under the action of sunlight, the aged vinegar will ferment again for about 8 10 days.

The mature garlic clove vinegar of Laba garlic is about 10 day.

"Sugar garlic" is the name of the north, with sweet and sour taste and sweet and sour taste.

Every year in July and August, when new garlic comes into the market, northerners start pickling and can eat it ten days later. My daughter likes it very much. Our family came to Shenzhen from their hometown years ago and specially brought some sugar and garlic to our daughter. She can eat 4 5 heads of sugar and garlic in one meal.

How to make sugar and garlic (our family always uses this formula)

Raw materials: fresh garlic 1 0kg, 2 bottles of white rice vinegar, aged vinegar 1 bottle, brewed soy sauce1kg, 50g of monosodium glutamate, 0g of salt100g and 3kg of sugar.

Sugar and garlic juice: Boil 2 bottles of white rice vinegar, 1 bottle of aged vinegar, 1 kg of brewed soy sauce, 50g of monosodium glutamate,100g of salt and 3kg of sugar in a pot, then pour into the pot and completely cool for later use. (Sweet and sour can be increased or decreased according to your own taste)

Method:

The vinegar garlic in the north is bright in color, sweet and sour, delicious, and refreshing to eat. Everyone likes mud and wine.

Marinate and soak sugar garlic and fresh garlic to control water, and put them into the sweet and sour juice in the tank.

There is also a kind of white pickled garlic, which is also made of fresh garlic, salty and sweet, but without soy sauce. The pickling method is similar.

Sweet and sour garlic is a side dish of home cooking. It tastes sweet, crisp and tender. It can not only remove fishy smell and help digestion, but also effectively prevent cardiovascular diseases and enhance immunity.

Sweet and sour garlic

(1) Peel off the skin of freshly harvested garlic, expose garlic cloves, cut off the roots, wash off impurities and dirt, soak in clean water for 12 hours, soak the spicy taste of garlic, take it out, and naturally dry the water;

(2) Inject a proper amount of water into the pot to boil, add rice vinegar, brown sugar (use brown sugar to make the color brighter, use white sugar to keep the original color) and salt, boil for 2 minutes, then turn off the fire and let the soup cool naturally;

(3) Put garlic in a jar or a sealed jar without raw water and oil stains, add garlic into the soup, seal the mouth of the jar, and put it in the shade for one month before opening the jar.

Buy some fresh garlic, peel off the old skin, and don't stick with raw water and oil. Wash and dry garlic cans, and don't stick with raw water and oil. Put the garlic in the jar. I made a sweet and sour soup and put a little salt in it. I can eat it after three days of sealing.

Pickled garlic in vinegar is peeled, washed, dried and then salted. Then, 500 grams of vinegar garlic, 60 grams of salt and vinegar can be eaten without garlic for half a month. The other is to clean and dry the sugar garlic and the almost new garlic on it. Put salt and sugar in a certain proportion, 500g sugar, 60g salt,100g white vinegar and 30g white vinegar can be eaten for half a month.

Sweet and sour garlic is a very healthy snack, which has the functions of enhancing human physiological function, promoting metabolism and delaying aging, but many people don't want to eat it because it will smell bad in their mouths. But pickled garlic tastes much better, and the taste left in the mouth after eating is not so great. Let's share with you the practice of sweet and sour garlic.

Preparation materials: 3 kg of fresh and tender white garlic, white vinegar 1 l, 80 g of salt, sugar 100, and 60 ml of white wine.

Be sure to choose fresh white garlic. Old garlic is too spicy and tastes bad. It is best to choose fresh and tender garlic that has just been pulled out of the ground. Garlic should be intact and cannot be broken.

Practice steps:

1, peel off the old skin of garlic, leaving fresh skin, cut off the roots, cut off garlic, and wash the precipitate with clear water.

2. Dry the water slightly, sprinkle with salt, stir well, and marinate for 1 2 days (the purpose of this step is to remove the spicy taste, and garlic can be marinated without too much salt).

3. Boil the water, let it cool, pour in garlic, soak it for 1 2 days, and then take it out to dry.

4. Choose a sealed container made of ceramic or glass, clean it and disinfect it with boiling water (the bottle must not contain oil or raw water).

5, garlic neatly discharged into the bottle.

6. Pour vinegar into the pot, add sugar, boil a proper amount of water, let it cool, pour it into the bottle, and then pour high-alcohol liquor before sealing.

7. In a cool and dark place, you can eat it for about a month.

The choice of garlic is the key. Fresh and tender garlic will be brittle, garlic can't be broken, and the whole process can't be raw or it will go bad easily, so the sweet and sour juice also needs to be boiled. Adding high-alcohol liquor can further sterilize and make garlic taste fuller.

Unconsciously, another year passed, and spring seemed particularly short. Thin long-sleeved clothes will wear short sleeves in a few days. In spring, wild vegetables and seasonal vegetables are also on the market in large quantities. This new garlic has been on sale for a long time.

Sweet and sour garlic is mainly made of garlic, sugar, vinegar and soy sauce. Garlic can be eaten raw in the north, but southerners prefer pickled garlic. In daily life, many people prefer pickled garlic. Sugar garlic is very simple to pickle, without the spicy taste of garlic, crisp and sweet to eat, appetizing, and of course rich in nutritional value.

In fact, there is no formula for making sugar garlic, which is nothing more than sugar and vinegar. If you like sweet, put more sugar, if you like sour, put less. It doesn't matter, but you should also pay attention to handling the new garlic in advance.

skill

Firstly, peel garlic and leave a layer of skin, and then marinate it with cold boiled salt, so that the garlic after treatment is not so spicy and the finished product is particularly brittle.

2 Boil water. Boil the rock sugar and add some salt. If you like sour food, you can add some white vinegar. When the boiling water gets cold, put the garlic in a jar and then use it to drown the garlic.

(3) Remember to seal it tightly and keep it away from raw water.

| Pickled sugar and garlic |

Huayan

material

Ingredients: 40 heads of garlic, soy sauce1000g, vinegar 500g, water1000g and sugar 50g.

Accessories: 2 grams of pepper and 6 grams of star anise.

working methods

1. Peel off the outer layer of fresh garlic and cut the root with a knife.

2. Processed garlic must have two skins. I used 40 heads, about 6 kg.

3. Put the garlic in the pot and soak it in water. This will remove the spicy taste of garlic. It takes about a day to soak. I soak in the morning, take it out and drain it at night, and change the water twice.

4. Take out the soaked garlic, put it on the grate, and control the moisture, just one night.

5. Prepare soy sauce, vinegar and pepper.

6. Pour the soy sauce, vinegar, pepper, star anise, sugar and water into the pot, and turn off the fire after boiling.

7. Put garlic with controlled moisture in a container.

8. Pour in the cooked garlic soup, cover with garlic, and wait for about 10 days to eat.

9. At this time, the color of garlic has turned red and it has a taste. Salty five tastes crisp but not spicy, which is especially delicious with porridge or steamed bread.

Cooking tips

1, 40 heads of garlic are about 6 kg, the ratio of soy sauce to water is 1: 1, and the ratio of soy sauce to vinegar is 2: 1. If the amount of garlic increases, adjust the dosage according to the proportion.

2. Why do you want to add some water to cook garlic soup? If you use soy sauce and vinegar completely, the pickled garlic will be particularly heavy in color and salty in taste. Every place has its own cooking and cooking traditions. In our hometown, sugar and garlic are preserved in this way, so that the preserved sugar and garlic will not go bad for a year. If the amount of pickled garlic is small, it can be pickled directly with soy sauce and vinegar.

The benefits of eating sweet and sour garlic

Sweet and sour garlic has the effects of strengthening the spleen and stomach, helping digestion, clearing the intestines and detoxifying, lowering blood sugar and blood pressure, and preventing cardiovascular and cerebrovascular diseases, which is very suitable for some middle-aged and elderly people.

The pungent taste of garlic is reduced, and its pungent nature is also alleviated. Therefore, even people with yin deficiency and excessive fire can eat some. Especially when eating fatty meat, eating sweet and sour garlic can not only remove greasy food, but also promote human digestion and absorption.