Generally in the second half of June in the solar calendar, before the harvest of new garlic, garlic is more tender and close to maturity when pickling sweet and sour garlic.

Selection of garlic:

Pickling sweet and sour garlic to white garlic is better, this garlic skin is white, spicy flavor light, it is the most suitable for pickling these characteristics. In addition, it is also necessary to choose the newly listed tender garlic, the garlic head is required to be fat, even, white skin, tender texture, no pests or rotting garlic.

Garlic treatment:

Garlic peel off the outer skin, leaving only one or two layers of tender skin. Then cut off the bearded roots and pseudostem of the garlic, leaving 3 to 4 centimeters of the pseudostem part, and dig the roots of the garlic into a concave shape for easy flavor.

Container preparation:

Containers for pickling sweet and sour garlic can be clay jars, glass jars and other containers that can be sealed, all of which should be washed before use to ensure that there is no oil in the jars, and then take boiling water to scald it, sterilize it, and invert it to control and dry it and reserve it for later use, and make sure that there is no oil or raw water in the containers.

Boiling sweet and sour sauce:

Boiling sweet and sour sauce can be said to be the most critical, because it determines the flavor of sweet and sour garlic. Taking 10 pounds of tender garlic as an example, some common methods are introduced as follows for friends as a reference.

Method 1: 350 grams of sugar, 7 pounds of white vinegar. Pour the sugar and vinegar into a pot, add the right amount of water to simmer together, boiling and then simmer for 2 minutes, let cool and spare.

Method 2: 350 grams of brown sugar, 7 pounds of old vinegar. Boil the same method as above.

Method 3: 2.5 pounds of sugar, 6 pounds of vinegar, 1 pound of soy sauce. Boiling method is the same as above.

Method 4: sugar 4 pounds 3 two, salt 7 two, vinegar 1 two more. Simmering method as above. This recipe is sweeter and the vinegar flavor is lighter.

Method 5: 1 catty of salt, 6 catty of brown sugar, 300 grams of rice vinegar or 200 grams of white vinegar. Simmering method as above. This recipe is sweeter and has a lighter vinegar flavor.

Pickling method:

Put the processed garlic into a container and pour the sweet and sour sauce. It is important to note here that the sweet and sour sauce should be about 2 inches higher than the garlic. Then seal the lid tightly and put it in a cool place, you can open the lid and eat it after one month. Six to seven days before ripening, you can add some cinnamon to enhance the flavor.

Share tips for pickling sweet and sour garlic:

I. Vinegar is best used with white vinegar because aged vinegar contains more sodium than white vinegar, which is not good for high blood pressure and patients with cardiovascular disease. The best choice of sugar is brown sugar. But if you don't like the dark color of sweet and sour garlic, you can choose the combination of white sugar and white vinegar, and if you like the dark color, you can choose the combination of brown sugar or aged vinegar, and you can add some soy sauce for color.

Two, it is better to cook the sweet and sour sauce and let it cool before using it, so that it is not easy to deteriorate. In addition, the sweet and sour sauce can also be put into some honey after cooling, so that the pickled sweet and sour garlic can become crystal clear.

Three, the more tender the garlic, the more delicious the pickled sweet and sour garlic.

Four, the proportion of various seasonings can be increased or decreased according to the different tastes of individuals.

Fifth, sugar and salt are mainly to enhance the flavor, not too sweet and not too salty, you can taste it when you cook the juice, if it is too thick you can add some plain water. Remember must be white water, because to store for a long time, so the work of disinfection to do enough, and this sweet and sour sauce is well preserved, can be used repeatedly

Hope to help you, please adopt.