Pickling method:

1, after buying new garlic, peel off part of the old skin outside, leaving one or two layers of endothelium; Cut off the root of garlic and shorten the stem, leaving it about 1-2 cm long;

2. Prepare some cold boiled water, add some salt to make light salt water, soak chopped garlic in water for one day and one night, and change the water in the middle; Take out the soaked garlic and control the water to dry;

3. According to the ratio of rice vinegar to sugar of 3: 1, mix well into sweet and sour water, and stir for several times to completely dissolve the sugar. The ratio of sweet and sour is arbitrary, and add more sugar if you like sweet;

4. Put the dried garlic into a jar or glass jar, and pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover it and put it in a cool place.

The secret of pickling sweet and sour garlic;

First, white vinegar is the best vinegar, because the sodium content of aged vinegar is higher than that of white vinegar, which is not good for patients with hypertension and cardiovascular diseases. The best choice of sugar is brown sugar. However, if you don't like the dark sweet and sour taste of garlic, you can choose the combination of white sugar and white vinegar. If you like dark colors, you can choose brown sugar or mature vinegar, or you can add some soy sauce to color.

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

Third, the proportion of various seasonings can be increased or decreased according to personal taste.

Four, generally marinated for half a month, it tastes good and can be eaten. Of course, the longer the curing time, the stronger the taste.