Materials

Main ingredients: 5000g new garlic;

Accessories: 4000g water, 2000g sugar, 200g salt, 100g white vinegar

Sugar Garlic

1

Prepare relatively tender new garlic, remove the old skin and whiskers

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2

Soak for 1 to 2 days to remove the spicy smell of garlic. Change the water at least twice during this period. It is best to choose cold water

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Put the soaked garlic face down to control the water for one day

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4

Put the garlic in after the water has been controlled Pickling container. Sterilize the container with boiling water. I use a 7-liter sealed box. Because I have salted sugar garlic before, I can only use salted sugar garlic in the future.

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5

Cook the marinade. After boiling, add vinegar, stir evenly, turn off the heat, let it cool and then pour it into a container. Don't add the vinegar too early or it will evaporate. The marinade can be reused, but it must be boiled before use every time

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6

Seal and marinate. After waiting for 2 months, you can eat it slowly. In the first month, you need to open the lid every few days to let the spicy flavor of garlic evaporate, about once every 4 or 5 days, for about 30 minutes each time. In the second month, you don’t need to do that. Be diligent and just open it once in a while

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Tips

The production process must be hygienic, otherwise it will be broken.