Method 1: Ingredients: fresh garlic 10 kg, sugar 4 kg 3 kg, water 10 kg, salt 7 kg, vinegar 1 2.

Method:

1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.

2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic.

3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste.

Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar star anise may or may not be added.

Method:

1. Peel garlic, leaving a 2 cm pseudostem. Dig the garlic root into a cone, but don't dig the garlic loosely (to make it delicious).

2. Soak garlic in water for 5-7 days and change the water every day.

3, garlic into the altar, a layer of garlic and a layer of salt, no water; Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take it out to dry. When the skin is dry, if there is old skin, remove it ... and put it evenly in the altar.

4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After completely cooling, pour into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.

5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.

6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic.