condiments

Garlic right amount

condiment

salt

Proper amount

rice vinegar

Proper amount

refined sugar

Proper amount

The practice of pickling sugar and garlic

1. After buying new garlic, peel off some of the old skin outside, leaving one or two layers of endothelium.

2. Cut off the root of garlic and shorten the stem, leaving it about 1-2 cm long.

3. 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.

4. Take out the soaked garlic and control the moisture.

5. Mix rice vinegar and white sugar according to the ratio of 3: 1 and stir for several times to completely dissolve the sugar. The ratio of sugar to vinegar is arbitrary. If you like sweet, put more sugar.

6. 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.

Cooking tips

1, pay attention to the choice when buying new garlic, because new garlic has a lot of water and is easy to rot. Some sellers will cut the rotten place and mix it with other garlic, and the soil is not obvious. Look carefully when selecting, and choose new garlic with intact stem, no damage and fake.

2, generally marinated for half a month, tastes good and can be eaten. Of course, the longer the curing time, the stronger the taste. If you have a big jar, marinate more. You can eat the new garlic until next year.

3, so the whole garlic takes up a lot of space, and you can peel off the garlic cloves (don't peel the tender skin), so pickling one by one can save a lot of space.

4. Old vinegar and balsamic vinegar are also acceptable. If the pickled garlic is white, it can also be pickled with white vinegar, but it should be brewed with white vinegar.