Ingredients: fresh garlic, sugar, rice vinegar

Practice:

1, 11 heads of fresh garlic, I bought fresh purple-skinned garlic just listed this year. The fruit is full and the garlic is hard. Especially suitable for pickling sugar garlic.

2, the fresh garlic outside of the skin off, only to retain the last two layers, clean, will be rooted with scissors to cut clean, garlic neck also cut off a section.

3, take a larger pot, add half a pot of water in the pot, put three tablespoons of salt and well, put the garlic, soak for 24 hours, halfway through the change of salt water, the purpose of soaking is to remove the pungent flavor of garlic.

4, the soaked garlic, rinsed again, placed in a breathable place to dry, be sure to fully dry the water.

5, prepare a clean glass jar, use boiling water to sterilize, also dry, put the garlic in.

6, pour two bottles of 500 ml of rice vinegar, and then add 500 grams of sugar, cover the lid, sealed storage, placed in a cool place, put a month, you can eat fresh sugar garlic.

Tips

1, choose fresh purple-skinned garlic, used to make the best sugar garlic.

2, vinegar and sugar for example 2:1, directly into the bottle can be poured, do not need to boil on the pot, so that the vinegar flavor will evaporate. Pickled out of the garlic is not good.

3, must be placed in a cool place, can not see the sun, the sun will become a Laha garlic.

4, the bottle of garlic, must be no water and no oil. Ensure that dry.