The proportion of sweet and sour garlic is salt100g, 300g of brown sugar, 50g of balsamic vinegar and 800g of water per catty of garlic.

Preparation materials: 500g of garlic, 0/00g of salt/kloc-,300g of brown sugar, 50g of balsamic vinegar and 800g of water.

First, prepare the garlic that needs to be treated.

Second, tear off the skin of garlic.

Third, pour cold boiled water into the pot, add salt and stir to melt.

4. Soak peeled garlic in salt water for three days;

5. Then boil water in the pot and add brown sugar and balsamic vinegar;

6. Boil until all the sugar melts;

Seven, put garlic in the glass jar;

Eight, pour the pickled sugar water and cover it;

Nine, after pickling for two months, the sweet and sour garlic is ready.