Miscellaneous grains: 5 kg of garlic, 50 g of salt, 0/000 g of balsamic vinegar/kloc-,700 g of rock sugar and 500 g of soy sauce.

Accessories: 50g high-alcohol liquor, soy sauce and water.

1, 5 kg of garlic peeled off two layers of skin, cut off the fibrous roots with scissors, cut off the garlic stems about 2 cm, and washed with clear water to remove the sediment on the surface.

2. Prepare a proper amount of water in the basin and add 50 grams of salt. After stirring and dissolving, put the cleaned garlic in it and soak it for about 24 hours, and change the salt water once in the middle to remove some spicy taste of garlic.

3. Take out the soaked garlic with a colander and control the moisture, otherwise it will go bad easily.

4. Prepare 1 0,000g of clean water in the pot, then add 1 0,000g of balsamic vinegar, then add 700g of rock sugar and 500g of soy sauce (i.e. the ratio of sweet and sour juice is vinegar: sugar: soy sauce = 10:7:5), bring to a boil with high fire, and stir while cooking.

5. Prepare a pickling container and put the dried garlic layer by layer.

6. Add 50g of high-alcohol liquor to the cooled sweet and sour juice, and then pour the prepared sweet and sour juice into the curing container. Sweet and sour juice can be stored in the shade for one month.

Matters needing attention in pickling garlic

1. Choose fresh garlic: choose fresh and complete garlic, and avoid choosing garlic that has sprouted or been damaged.

2. Peeling and cleaning: peel off the garlic, and then thoroughly clean the garlic with clear water to remove dirt and impurities.

3. Cut garlic: cut garlic into appropriate sizes, and you can choose to cut garlic into slices or whole petals.

4. Use clean containers: Choose clean and odorless containers for garlic and pickling solution to ensure the quality of garlic.

5. Prepare pickling solution: The formula of pickling solution can be adjusted according to personal taste, generally including salt, sugar, vinegar and water. The proportion and taste of pickling solution can be adjusted according to requirements.