2. Fresh garlic peels off the dry skin of the outer layer one by one, cuts off the roots and prunes the stems.
3. Wash the garlic with running water first, then soak it in a larger pool or basin for 1 hour, and then rinse it thoroughly with running water. Let stand for 8- 10 hour to drain water.
4. Put all the white vinegar and topaz rock sugar into a boiling pot, and cook over medium heat until the rock sugar melts, so as to make sweet and sour garlic paste sweet and sour soup. After turning off the fire, let it stand and cool it to room temperature.
5. Take a clean and dry pickle jar, first put the drained garlic into the jar, then slowly pour in the cool sweet and sour soup (the amount of water should not exceed all the garlic), and finally pour the honey evenly on the surface.
6. Cover and seal the pickle jar. It can be eaten after 2 months of pickling, and the maximum pickling time is 12 months.