The ratio of sweet and sour garlic is garlic 100g salt, 300g brown sugar, 50g balsamic vinegar and 800g water per catty.

Preparation materials: garlic 500g, salt 100g, brown sugar 300g, balsamic vinegar 50g and water 800g.

First, prepare the garlic that needs to be treated.

Second, peel off the garlic.

Third, pour cold boiled water into the pot, add salt and stir to melt.

4. Soak peeled garlic in salt water for three days;

5. Then boil water in the pot and add brown sugar and balsamic vinegar;

6. Cook until all the sugar melts;

7, putting garlic into a glass jar;

Eight, pour the pickled sugar water and cover it;

Nine, after pickling for two months, the sweet and sour garlic is ready.