2. Clean up the impurities in garlic, wash it, dry it, put it in a clean pot, sprinkle a third bag of salt on the garlic in the pot, grab it evenly while sprinkling, and then marinate it for one night. Pickling purpose: in order to remove the spicy taste, the taste is better.
3. Boil the sweet and sour juice from the pot. After the pan is cleaned, add 2 kg of water, add 1 kg of sugar, and start heating and boiling. Stir while heating until the sugar melts. When the water in the pot boils, add 2 bottles of vinegar and continue to cook until the water boils again. At this time, the sweet and sour juice is ripe. Put the sweet and sour juice into a clean basin without water and cool it.
4. Take a container that can pickle garlic, and put the garlic marinated overnight into the container without washing with water.
5. Slowly pour the cooled sweet and sour juice into the garlic container, then cover it tightly and seal it in the shade. /kloc-you can eat it in 0/5 days.
6. Precautions: Do not touch raw water, and the sweet and sour juice must be thoroughly cooled before pouring into the container.