Ratio of pickled garlic recipe: 5000g fresh garlic, 2500g white rice vinegar, 1000g white sugar, 1000g brown sugar, 125g salt.

Steps:

1, choose fresh garlic, purple skin is the best.

2, first peel off the outermost layer of dirty skin. Peel off the head with a knife and cut off the tail.

3, continue to peel until the garlic cloves can appear. This peeled out of the garlic is very clean, no need to wash can be directly pickled.

4, ready for all the materials.

5, with a small bowl of brown sugar, crushed a little can shorten the cooking time, with a serrated knife cut easier.

6, the marinade ingredients all poured into the pot to boil, sugar melting can be. You don't need to cook it for a long time, just let it cool after cooking.

7. Prepare a clean glass sealing jar, make sure there is no oil or water. Put the garlic yards in the inside, the larger garlic can be wrenched into two pieces to facilitate the arrangement.

8, finally pour in the cooled sweet and sour sauce.

9, cover with a lid and labeled with a production label, put in a cool dry place to store.

10, two weeks later you can eat.