Pickling vegetables with garlic is best to choose fresh and tender garlic, and it is best to choose purple garlic, so this variety of garlic is more delicious. I am in the north, surrounded by many farmers in kind of garlic. Every time garlic is harvested, they are very busy, and there are many farmers selling new garlic in the surrounding countryside. The price is not expensive, a few dollars 1 kg. Whenever garlic season comes, buy some and pickle them into garlic pickles. You can take it out when you want to eat. It is also good to eat them with steamed bread or jiaozi at breakfast. Tell me how to make pickled garlic.

The ingredients to be prepared are:

2000 grams of garlic, 20 grams of salt, 500 grams of sugar, 700 grams of white vinegar and 300 grams of balsamic vinegar.

Production steps:

After buying garlic, peel it off first, leaving only garlic cloves. Then put it into cold boiled water, clean it, take it out and put it in a sieve to dry.

Sprinkle 2 tablespoons of salt, the amount of salt depends on the amount of garlic, as long as each garlic is stained with salt and marinated for more than 12 hours. The purpose of this step is to remove the pungent smell of garlic itself and pickle the excess water in garlic to make the final taste of garlic more crisp.

After pickling, a lot of water will be forced out, the water will be poured out, and then the garlic will be taken out one by one and put on the internet. Pay attention to putting garlic head down and roots up, which is beneficial to water control. Put it in a cool and ventilated place, dry the garlic, and don't have water on the surface, otherwise it will easily rot when pickling.

Prepare a pot of mixed sweet and sour juice, pour the prepared white sugar, balsamic vinegar, white vinegar and salt into the same pot, and stir in one direction with a spoon to melt all the white sugar.

After the garlic is dried, put it in a glass bottle with a lid. After putting it all in, pour the sweet and sour juice into the garlic. The amount of sweet and sour juice must overflow garlic, so that every garlic is soaked in the juice.

Then cover the bread on the bottle mouth with a layer of plastic wrap, then cover it and seal it, and marinate it in a cool and ventilated place for more than 20 days, then you can take it out and eat it.

The pickled garlic made in this way is sour and sweet, and it is very delicious. The sugar and garlic juice made from new garlic is crispy. You can try it if you like.

Cooking skills:

Pickles have a very important point, which is to force the water out before drying. The drying process should not be sloppy, but must be completely dry and completely dry. Otherwise, raw water will cause pickled vegetables to rot halfway, so be sure to pay attention.