It is also feasible to use dried garlic as sweet and sour garlic, but the moisture content of dried garlic should not be too small, which has a great influence on the taste. The reason why dried garlic is used is that it will absorb some juice when pickled, so that the taste and taste will be stronger, and the garlic flavor will not cover up the sweet and sour taste.

Method one,

Ingredients: fresh garlic 10 Jin, sugar 4 Jin 3 Liang, water 10 Jin, salt 7 Liang, vinegar 1 2.

Method:

1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.

2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic.

3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste.

Method two,

500g garlic

Use 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, with or without star anise, and 600 grams of water.

Methods: 1. Peel the garlic, leaving a 2 cm pseudostem. Dig garlic roots into a cone, but don't dig garlic (to make garlic taste).

2. Soak garlic in water for 5-7 days and change the water every day.

3, garlic into the altar, a layer of garlic and a layer of salt, no water; Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take it out to dry. When the skin is dry, if there is old skin, remove it ... and put it evenly in the altar.

4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After completely cooling, pour into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.

5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.

6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic.