Fresh Garlic (3500g), White Vinegar (2000g), Brown Sugar (1500g)

Seasoning Salt (100g)

Steps

1, just listed fresh garlic, choose the appearance of the complete, unbroken, and the garlic braid longer, so that the peeled out of the garlic is clean;

2, first of all, the outer coat peel off a layer;

3, and then cut off the garlic braid;

4, and finally the root part of the cut off, there is still a layer of coat, in order to be more clean, it is also peeled off. This layer can also be left peeled. I like to peel off;

5, completely peeled clean garlic, put in a ventilated place to dry for about 2 hours;

6, with a slightly yellow brown sugar and white vinegar, vinegar try to choose a better, so that the flavor is also good. Of course, the general brewing white vinegar is also possible;

7, the vinegar and brown sugar together on the fire boil, so that the sugar dissolved, and then cool;

8, peeled garlic into the pickling altar;

9, pour sugar and vinegar liquid;

10, cover the lid pickling. About 20 days you can eat it, but it will be slightly spicy. If you marinate for a while longer, it won't be spicy.

Tips

1, just listed fresh garlic, dry can not, so to do when the new garlic listed.

2, the pickling altar should be clean and free of oil and water.

3, if the sweet and sour liquid can not submerge the garlic, you can add a little cold boiled water in moderation, but the premise is that the acetic acid of vinegar should be greater than 4%, otherwise try to add sweet and sour liquid.