1, 100 garlic, 2 tbsp salt, 1 ? cups brown sugar, 3 cups white vinegar, 2 cups water, 1 tsp salt, 1 tbsp soy sauce. 10 whole garlic slightly peeled off a layer of the skin. Bring 1 pot of water to a boil and add a pinch of salt to dissolve, then remove from the heat and let the garlic macerate for 20 minutes, drain and set aside. Combine all ingredients for the dressing in a saucepan and heat through. Bring to the boil, then remove from the heat and allow to cool. Put the garlic and the cooled sweet and sour sauce together in a container to marinate, the sweet and sour sauce needs to cover the garlic, cover and put it in the refrigerator to soak for more than 2 weeks, and then can be served.

2, purple skin garlic 2 pounds, 1 pound of sugar, salt 300 g. Remove the hairy roots, leaving the garlic stalk 1.5 cm, peel 1-2 layers of outer skin, wash. Into the tank a layer of garlic a layer of salt, dusting a little water. In order to facilitate the pouring tank, garlic into the tank the night of the tank to renew water, water and garlic flat. After renewing the water, turn it over once by hand, and then turn it over once in the morning of the 2nd day. Starting from the 3rd day in the tank, 3 consecutive days, change the water once a day to remove the spicy flavor. Fish out, drain for 1 night, and put into the altar on the 2nd day. Add sugar and salt, seal the altar, and place in a cool place. Every other day, from 8 p.m. to 5 p.m. the next day to open and deflate 1 time, ***5-6 times, pay attention to fly prevention when deflating. From sealing the altar, every morning and evening roll altar 1 time, 2 months later, you can eat.

3, 10 pounds of garlic, 10 pounds of vinegar, salt 1 pound. Garlic to the roots, peel off 2 layers of skin, leaving about 2 cm of garlic stalks, soak in water for 7 days, change the water 3 times to exclude the astringency of garlic and spicy flavor. The first soak 3 days to change the water, the second soak 2 days to change the water, the third soak, you can put a piece of ice to reduce the water temperature, to accelerate the exclusion of garlic residual pungent flavor. After soaking, fish out, drain, add salt and white vinegar, marinate for 1 day, turning the tank 1 time in the middle. Then out of the tank to dry for 6 hours, to hold the garlic does not drip, move to a cool ventilated place, pouring diligently and turn over, cooled altar sugar, a month after you can eat.