Choose garlic with big head and full fruit, and then pickle the whole garlic. If it is more tasty, it can be made into pieces. It is also best to choose fresh garlic, so that the pickled garlic tastes better.
Let's clean the container with good sealing with clear water first, then disinfect it with hot water, and then put it aside to control the moisture.
Finally, put the cleaned fresh garlic into a well-sealed container, fill it with aged vinegar, then add appropriate amount of white sugar according to your own taste, and leave it for a while. It is best to put it in a warmer place in order to increase the speed of pickling.
The benefits of eating sugar and garlic often
Sugar garlic is a common pickled food in northern China. Many people like it. Its taste is mainly sour, salty and sweet, and it is not only fragrant, but also spicy, which helps digestion. According to research, sugar garlic is a good health care product. Eating sugar garlic often is beneficial, which can reduce blood lipid, cholesterol and triglyceride, and reduce the incidence of heart disease.
In addition, according to the research of China Agricultural University, garlic contains trace element selenium, which can improve immunity and prevent colds and cancer. The extract of sweet and sour garlic has certain antioxidant activity, and has obvious inhibitory effect on HL-60 human leukemia cells, MDA-MB human breast cancer cells and BGC-823 human gastric cancer cells, so the sugar garlic has antioxidant activity and has certain inhibitory effect on the occurrence of gastric cancer and breast cancer.
Because the juice of sugar garlic is hypertonic, and with the action of allicin and acetic acid, no bacteria, including mold, can survive. At present, it has been proved that sugar garlic can kill pathogenic microorganisms in the mouth and gastrointestinal tract. Such as killing anaerobic bacteria in the mouth to treat halitosis; Kill helicobacter pylori in the stomach and prevent gastric cancer.
Chinese medicine believes that sweet and sour garlic has the effect of avoiding poison, which can eliminate skin sores and redness. Garlic was originally pungent and hot, but the sugar garlic pickled with white vinegar and white sugar not only reduced its spicy taste, but also eased its pungent and hot nature. Therefore, even people with yin deficiency and fire flourishing can eat some sugar garlic appropriately. Especially when eating meat with more fat, eating sugar and garlic can not only remove greasy, but also promote digestion and absorption of the human body. However, people with enteritis and liver disease suggest eating less sugar and garlic, while diabetics or pregnant women with gestational diabetes should not eat sugar and garlic.