Steps:
1. Prepare tender garlic with green stalks!
2. Prepare 3 Jin of Zhenjiang balsamic vinegar.
3. Pour vinegar into a glass container with good sealing performance.
4. Pour in sugar.
5. Stir well with chopsticks.
6. Cut the garlic to the roots.
7. Peel off the outermost old skin and keep the tender skin inside.
8. Cut off the garlic stalks.
9. That will do.
10. Soak the cleaned garlic in clear water for one day and one night (change the water twice).
1 1. Take it out and drain it, sprinkle with Shanghai salt and marinate it for 2 days, and stir it twice a day (just turn the container upside down and shake it a few times).
12. This is pickled garlic. It became bright and strong, and some water was released. Control the salted garlic water and throw it away.
13. Put the dehydrated garlic into the white sweet and sour juice with chopsticks.
14. Make sure garlic is completely submerged in sweet and sour juice!
15. Put the lid on! Store in a cool and ventilated place, and you can enjoy it in about 25 days!