1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar. Pickling garlic: put the soaked garlic in a jar, sprinkle a layer of garlic with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, and put it in a jar and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of sugar water, then seal the jar cover tightly, put it in a cool place, and marinate for 2-3 months, and it will become white and tender as jade, crystal clear and delicious white garlic. Seasoning: 6-7 days before ripening, you can add some osmanthus to enhance the taste.

2. Peel the garlic and leave a 2 cm fake stem. Dig garlic roots into a cone, but don't dig garlic (the purpose is to make garlic taste). Soak garlic in water for 5-7 days, change the water every day, put garlic in a jar, add salt layer by layer, without adding water; Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take out the sun to bask in the skin, and remove the old skin if there is any. Evenly put into the tank, boil the water, add brown sugar, and remove from the fire; Add vinegar when the water temperature is about 80 degrees; After thoroughly cooling, rush into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose. The aftertaste is rich in sugar and slightly sour in salt. If you like acid, you can add more vinegar.

3. Peel the garlic, gouge out the hard handle of the tail with scissors, soak it in water for about ten minutes, blanch the raw garlic and cut it off, put it in boiling water for no more than 30 seconds, drain the water, let it cool for later use, 2 parts of vinegar, 0 part of soy sauce 1 part, and add sugar according to personal taste. The total amount of sauce should not exceed garlic. After boiling, boil for about 5 minutes. During this period, skim off the large floating foam, code the garlic in the sterilized stall, pour in the sauce, seal and marinate for about three weeks.