1. It is better to choose a new garlic forest with full grains and no bumps.

2. Cut off the roots of garlic with a knife.

3. cut off the garlic at the root as shown in the figure, and be careful not to cut it too much.

4. cut off the excessively long part of the garlic.

5. peel off the garlic, and pay attention to keeping one or two layers of tender skin inside, which can wrap the garlic cloves inside.

6. The peeled garlic looks like the picture.

7. wash all the cleaned garlic with water.

8. Wash the garlic and put it into the water control basin to dry the water.

9. find a clean container for dried garlic and put a layer of garlic.

1. Sprinkle a layer of salt on the garlic evenly, then put a layer of garlic after sprinkling, and continue to sprinkle salt.

11. and so on, until all the yards are finished, marinate for 5-7 days, and turn it twice a day (once in the morning and once in the evening).

12. Prepare the garlic soaking container. Pay attention to being clean, oil-free and water-free. Put the pickled garlic in (put a layer of garlic and sprinkle a layer of salt).

13. Pour the vinegar, and be careful not to touch all the garlic.

14. Don't pour the vinegar too full, and keep a certain distance from the bottle mouth.

13. Pour the vinegar, and be careful not to touch all the garlic.

14. Don't pour the vinegar too full, and keep a certain distance from the bottle mouth.

pickling method of white sugar garlic

raw materials: 5 kg of garlic, 25 kg of white sugar, 9 kg of boiled water, .9 kg of salt and .6 kg of vinegar.

making method:

(1) peeling garlic. Peel off 2-3 layers of garlic skin first, generally two layers are more suitable, and then cut off the garlic roots with a knife and flatten them. Then cut off the long part of the garlic stem, and leave the garlic stem 1.5 cm long. The process of peeling garlic is also the process of selecting garlic, and all the unqualified garlic should be picked out.

(2) soak garlic. Put the peeled garlic into the jar and soak it in clear water. Generally, the ratio of garlic to water is .1: 3. After soaking for 3 days, the water soaked in garlic is bubbled, and then change the water once every two days, and then change the water once every other day. Hit it gently with a rake every day. After changing the water for 6-7 times, it is better to wait until all the garlic sinks and bubbles come out.

(3) Take out the soaked garlic, wash it with clear water and put it in a jar for pickling, and use 1.75 kilograms of fine salt for every 5 kilograms of garlic, and sprinkle it evenly with one layer of garlic and one layer of salt. After 8 hours, turn the cylinder once, and after turning it for 2-3 times, all the salt will be dissolved < P >, ready to put garlic in the air. When drying, put the garlic on the table, put it in order with the garlic stems facing down, and turn it over again after 3-4 hours. The degree of sunburn is just that the outer skin has toughness, not too old or too tender. After drying and harvesting

, get together and prepare to install the altar.

(4) make soup. According to the amount of water, put the water, salt and vinegar into the pot to boil, and then use it after cooling. The function of boiling soup is to kill microorganisms, salt is to ensure quality, and vinegar is to preserve color.

(5) altar installation. First, wash the jars, control the water to dry, put garlic into the jars, each jar usually contains 1-12.5 kilograms, mix the sugar and water according to the ingredients, then cover the jar with plastic sheets and tie it tightly with ropes, and then roll the jars. Roll it 2-3 times a day. After two days, let out the gas produced by garlic in the jar, and then check it every day. When the sealing skin is found bulging, you should deflate it once. Generally, you should open the mouth that night and seal the jar in the morning. After rolling, you can roll the altar twice a day, and once every other day in another month, and you can get the finished product in the summer. Some sweet-scented osmanthus can be properly added 6-7 days before the sugar garlic matures to enhance the taste.

pickling method of brown sugar garlic

raw materials: 5 kg of fresh red garlic with big petals, 1.5 kg of brown sugar, 5 g of salt and 1 kg of soy sauce.

Method of making:

Remove the roots and dry skins of garlic, cut the stems and leave them for 1 ~ 2 cm, soak them in clear water for 2 ~ 4 days, change the water every day to remove the spicy taste, take them out and drain them until the surface layer is dry, and then put them into jars. In addition, brown sugar, soy sauce, salt and water are boiled together, cooled < P > but filtered, put into the jar, soak all garlic and seal. Roll the altar once or twice a day for 4 days. Authentic is brownish red, garlic cloves are full, full, crisp and tender, delicious and sweet.

pickling method of sweet and sour garlic

raw materials: 5 kg of fresh purple garlic (or white garlic), 1.5 kg of brown sugar (or white sugar) and 3.5 kg of vinegar.

preparation method: remove the roots and dried skins of garlic, fry the stems for 1-2 cm, soak them in clear water for 8-12 hours, then take them out, marinate them with salt water for 3 days, take them out, wash them with clear water, control them to dry, blanch them in boiling water for 1 minute, take them out, cool them and dry them, move them into a container, and soak them all for 3-4 days. Authentic products: the products pickled with brown sugar are reddish brown, and the products pickled with white sugar are milky white or yellow, with luster, crisp, sweet and sour, and beautiful color.