Here are a few home pickling methods for sugar garlic.

Method 1

Main ingredients: 800g of garlic (white skin). Seasoning: 50g of sugar, 400g of white vinegar. Features: Sweet and sour.

Production steps: 1, white garlic (processing) of the whiskers and stalks appropriate to remove a part of the skin, and then peel off the two layers of epidermis, put into the water to soak for 7 days, once a day to change the water, and then fished out to dry until the epidermis presents wrinkles in the fashion altar; 2, sugar, white vinegar into a juice, poured into the garlic altar, cover the cover tightly, 30 days or so that is.

Method two

Preparation: peeled garlic 100 grams, 10 grams of salt, 53.3 grams of vinegar, sugar 16.7 grams.

Rinsing: Rinse and soak peeled garlic in water for 4-6 hours to remove sediment and impurities, then drain.

Curing: 10% of the total amount of garlic with salt, first in the bottom of the tank to spread a layer of salt, then a layer of garlic sprinkle a layer of salt, loaded and compacted, loaded to the tank eighty percent full until the top layer and then sprinkle a layer of salt, cover the lid of the tank. Inverted jar marinade, 12 hours to invert the jar once, so that the upper and lower layers of garlic marinade evenly, until the cylinder garlic brine to reach the height of the garlic 3/4, can no longer be inverted jar. Generally need to pour the cylinder 4 to 6 times.

Drinking brine: At the end of each pouring process, the brine is drizzled onto the surface of the garlic in the tank. The total time for pickling and brining is 10 to 15 days.

Sun garlic: salted garlic out, spread on the mat to dry, during which time to turn 1 time a day, sunshine to the garlic for 70% of the original weight can be. After drying, the loose garlic skin should be peeled off, and the garlic is divided into three levels according to large, medium and small, respectively, seasoned.

Formulation of seasoning liquid: 35 grams of vinegar and 11 grams of brown sugar for red-skinned garlic, and 35 grams of white vinegar and 11 grams of white sugar for white-skinned garlic. When preparing, first heat the vinegar to 80℃, then add the sugar and stir to make it fully dissolved, standby.

Fill the altar: Put the salted garlic into the altar, gently pressed, loaded to the altar of 3/4 height, add the seasoning liquid, in order to submerge the garlic is appropriate, generally the ratio of salted garlic and seasoning liquid is 1:1. in the seasoning liquid surface with a small row of bamboo pressed garlic, to prevent the garlic from floating. Then use plastic film to seal the mouth of the altar, and then coated with yellow mud tightly closed. Place the altar in a cool and dry place, 4 months later it will be ready.

Method three

Materials: 100 grams of garlic, 10 grams of salt, 18 grams of brown sugar, 70 grams of grain vinegar, 25 grams of saccharin.

Steps: 1, cut off the garlic stems, leaving about 6 centimeters of pseudostem; 2, wash the garlic, drain off the water; 3, put the garlic into the jar, put a layer of sprinkle a layer of salt, loaded to half a jar, and then add water. Every morning and evening will be garlic, salt, salt water poured into the other cylinder, and with the cylinder salt water poured cylinder garlic, so that all wet pickled; 4, the pickled garlic fished out to dry, turning once a day; 5, the half-dry salted garlic into the empty cylinder, only half, leaving half ready to pour sugar solution; 6, the vinegar will be boiled, and then mixed with brown sugar, and another small amount of boiling water to dissolve the saccharin, and then mixed with the sugar and vinegar solution; 7, the Prepared solution poured into the garlic cylinder for soaking, the cylinder put a cross-shaped gabions, to prevent the volume of garlic expansion, rushed out of the cylinder mouth; 8, with leather paper will be the mouth of the cylinder paste, and then the top with pig's blood mixed with lime coated, so that the mouth of the cylinder is closed tightly.