Ingredients: fresh garlic with long green stalks 100 head salt 60g old vinegar or fragrant vinegar (rice vinegar can be used if you don't like the color) 1 000g white sugar (2 kg) 800g sweet and sour ratio is1kg vinegar 8 two sugars (which can also be adjusted according to your own taste).

Making:

1. Cut garlic stalks (don't throw them away for later use, you can peel them tender before frying) and garlic whiskers, and peel off the old skin.

2. After washing, soak in clean water for 24 hours (tap water is enough) (change water once in the middle).

3. Take out purified water, sprinkle with salt and marinate for 2 to 3 days. Stir twice a day, and you can turn the basin over with your hand, so that it is evenly stirred.

4. Take it out and put it in a prepared container (dry, oil-free and water-free). Don't put the pickled soup in the container when pickling garlic, just throw it away.

5. Take a clean and waterless basin, pour vinegar and white sugar, and stir until the sugar is completely dissolved in the vinegar (no need to cook with high fire).

6. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly.

7. If you like spicy food, you can finish it in 3 days. If you like pickled food, it will take about 15 days (according to the size of garlic).