1. First of all, we can prepare a sealing jar, the first carefully brushed with water, do not leave a stain, and then dry the raw water or dry, it is best to use the boiling water again, disinfecting, sterilization, the whole jar can not stick to raw water or The whole jar should not stick to raw water or raw oil, otherwise the pickled garlic will be easily spoiled.
2. Garlic is best used with purple garlic, moisture, crisp taste, peel off the skin, the root of the garlic underneath the cut off, convenient vinegar quickly into the garlic cloves inside, accelerate the green. We must pay attention when peeling garlic, try not to scratch the surface of the garlic flesh, or bubble out of the unattractive.
3. Wash the frying pan a few times, do not leave grease, and then hot, pour 100 grams of pure water, 500 grams of rice vinegar, never use raw water, too many impurities, pickling time is easy to deteriorate, and then put 250 grams of rock sugar, 150 grams of salt, open the fire simmering, the rock sugar simmering, simmering, and then put aside to cool.
4. Put the garlic into the just washed jar inside, pour the cooled material juice, material juice just missed the garlic cloves on the line. This time also add a small spoon of lye, which is often referred to as baking soda, to promote the reaction, accelerate the green, and then dripping into the white wine to seal the lid in a cool place to marinate, usually two or three days on the beginning of the green. If you want to pickle faster, you can put it in a warm place during the day, and put it in the refrigerator at night to increase the temperature difference and help the Lapacho garlic turn green quickly.