2. Choose medium-sized fresh garlic, wash it, remove the roots and stems, leave the stems 2 cm long, peel them, and leave one or two layers of tender skin inside. Soak in clear water for 2 days first, and change the water once or twice a day, mainly to remove the spicy taste of garlic.
3. After two days, take out and drain the water, remove the floating skin, sprinkle salt evenly, sprinkle a layer of garlic with salt, dry-pickle without adding water, turn it over once or twice a day to make the salt marinate evenly, and marinate for 4 days.
4. After the garlic core is marinated (translucent by hand), take it out, put it in a basin to dry, remove the floating skin, pour out the salt water, and then put the garlic evenly in a clean jar.
5. Melt the white sugar with pure water and hot water, add enough white sugar and pure water in proportion, melt the white sugar and stir it evenly, and then add it into the garlic jar when it is cool enough to not burn your hands.
6. Cover the jar, seal the jar mouth with water, and marinate for 15-20 days. Add white vinegar or rice vinegar to the jar three days before eating, and add appropriate amount of osmanthus according to personal taste. Finally, the pickled sugar and garlic are crystal clear and refreshing.