2. Soak the processed garlic in a bowl and add some salt.
3. It is suggested to put a bowl on the garlic to prevent the garlic from floating and the upper part cannot be pickled.
4. Soak for 1~2 days, then take it out, face down, and control the water.
5. Boil brown sugar in water and cool it, then put garlic in a glass jar, add brown sugar water and appropriate amount of balsamic vinegar.
6. Soak the garlic completely below the water surface and cover it for storage. Leave it for about a week and you can open it and eat it.
Pickled garlic, nice and delicious!