Raw materials: fresh garlic head 100 kg, vinegar about 10 kg, sugar 20 kg, salt 20 kg. Fresh garlic is suitable when it is close to maturity.

Method:

1, cut off the hairy roots of fresh garlic, leave garlic stalks 1 inch, and peel them dry. Clean it and put it into the cylinder. 100 kg of garlic, salt 5 kg for a day and a half, and turn the jar three times.

2. Remove the salt water, soak it in clear water for 3 days, change the water 1 time every day, take it out of the tank and drain it for the second pickling.

3. Put the first pickled garlic into a new jar, (meaning no raw material jar) 100 kg garlic with salt 15 kg, 20 kg sugar (or saccharin 5 money) and 20 kg cold boiled water, and put the jar in a cool place for about 20 days.

4. According to local eating habits, add about 10 kg of rice vinegar 3 days before eating.

Product features: crisp, sweet and sour.

Second, sweet-scented osmanthus sweet and sour garlic

1, raw materials: garlic head 100 kg sugar 3 1 kg, vinegar 23 kg, salt 6 kg, osmanthus fragrans as appropriate.

2. Preparation method: (1) Cut off the roots of garlic heads, peel off the old skins (about 2-3 layers) and leave 2-3 layers of tender skins, soak them in clean water, change the water the next day, and take them out to dry on the third day. (2) Put the dried garlic into the jar, pour the boiled sweet and sour brine into the garlic jar and sprinkle with osmanthus. (3) Turn the cylinder every 3-4 days 1 time, and seal the cylinder for two months after turning the cylinder for 3-4 times to obtain the finished product.

Product features: sweet, sour, crisp, with osmanthus fragrance.