Peel off the garlic skin, leaving a thin layer of skin, clean it, put the garlic in salt water, drain the water, put the garlic in a jar, add auxiliary materials and boiling water, stir it evenly with chopsticks, seal it and store it in a cool place for about one month.

At first, sugar and garlic were transparent. As time goes on, soup and sugar and garlic will turn brown and red. The longer the time, the softer the taste of sugar garlic and the more fragrant the sweet and sour juice will be. Pickled other vegetables are also delicious.

The cooked juice must be completely cooled before it can be pickled. The proportion of sweet and sour should not be entangled, and it can also be increased or decreased according to personal taste. You can also soak it in all the vinegar and sugar. It is recommended not to soak all the vinegar, because it will be very sour after soaking for a long time, and brown sugar and rice vinegar can also be used. But juice can't pass through garlic.

Matters needing attention in pickling sugar and garlic

Fresh garlic must be used for soaking sugar garlic, and purple garlic is better. Just slide into the skin and don't leave too much. After washing garlic, be sure to dry it. Garlic is easy to pickle if there is water.

Pickled cans and bottles should be sterilized at high temperature to avoid water and oil. Finally, put some white wine, which can sterilize and prevent pickling. Finally, be sure to seal your mouth to prevent air leakage. Don't keep the lid open when curing, so as not to affect the taste.

Pickled sugar and garlic should be taken with water-free and oil-free chopsticks, and the lid must be covered. It is hot in summer and finally stored in the refrigerator.

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