The method of pickling sweet and sour garlic is as follows:

Remove the outer skin of fresh garlic, leaving only two layers, and trim off the roots to keep it intact.

Wash the garlic with clean water.

Pour cold water into a large basin, sprinkle with 50 grams of salt, put the garlic in and marinate it for 24 hours to remove the spicy taste, changing the water once in the middle.

Put the soaked garlic head down on the iron net to control the water. After the top is dry, turn it over and dry it until it is dry.

Put the vinegar into a pot, pour in the sugar, and simmer over low heat until the pot bubbles. Turn off the heat and let it cool down. Wipe the glass bottle dry, put the dried garlic in, pour in the cold sweet and sour water, seal the bottle mouth, and marinate in a cool place for 1 month before eating.