Method:

1, garlic soaking: Choose fresh and big garlic, cut off the tail, leave only a few, and soak in cold water for 3-7 days. The soaking time can be reduced or increased according to the temperature. Change the water once a day to soak the tender taste of garlic, then take it out and put it in a clean jar.

2. Pickling garlic: put the soaked garlic in the jar, sprinkle a layer of garlic with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and then pickle it with sugar water. Add water 10 kg of sugar and 4 kg of vinegar 1 2 to the sugar water and boil. When the sugar water is cool enough not to burn your hands, pour it into the garlic jar. Note that the sugar water is about 2 inches higher than garlic, sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly, put it in the shade and marinate it for 2-3 months, and it will become white, tender, jade-like, crystal clear and delicious white sugar garlic.

3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to enhance the flavor.