Ingredients: purple garlic.

Accessories: water, sugar, vinegar, salt.

Methods/steps:

1. Prepare 5kg of purple garlic, peel it, leaving only the innermost skin, then cut off the garlic root and a little of the garlic stalk.

2. Prepare a larger basin, pour water into it, then add two spoonfuls of salt, pour garlic and soak for 24 hours. Garlic soaked in salt water will not fade after pickling.

After 3.24 hours, garlic was soaked. Clean garlic, spread it evenly on the shelf, and drain.

4. Mix a bowl of sweet and sour water: prepare a large bowl without water and oil, and add white vinegar or rice vinegar. The amount of vinegar depends on the amount of garlic, then add sugar and stir well. The ratio of sugar to vinegar is 2: 3. You can add a little brown sugar if you want something darker.

5. Drain the garlic, put it into a sealed pot without water and oil, and pour the prepared sweet and sour water. Sweet and sour water must cover garlic.

6. Cover and seal for one month, just put it in a normal temperature place, and try not to put it in a sunny place.

7. Take it out after one month, and the pickled sweet and sour garlic is sweet, sour and crisp, not spicy.