Ingredients: garlic, sugar, rice vinegar (for pickling sauce color) or white vinegar (for pickling white color)

1, choose a tender purple garlic, white garlic is ok, and purple garlic is the best;

2. Peel off the old skin of the outer layer, cut off a piece of garlic handle, cut off the dirty part of the base and clean it;

3. Soak in light salt water for more than 24 hours, and change water two or three times in the middle;

4. After the garlic is soaked, control the moisture from head to bottom;

5, put the whole yard into a glass-sealed bottle or crock, there will be a lot of space in the bottle, filled with chopped garlic cloves, and the chopped garlic cloves should be peeled;

6, sugar, I use brown sugar, the dosage is about a teaspoon of sugar in garlic;

7, pour rice vinegar, without garlic (you can also add a little salt, no difference);

8, if you want to eat white, use white vinegar (of course, brewing white vinegar);

9, sealed, don't shake, let the sugar melt slowly. You can eat it in three or four weeks!