? Garlic is a common condiment at home. In the north, many people like to eat garlic raw, which tastes delicious. However, in the south, most people prefer to pickle garlic before eating. Pickled sugar and garlic has a unique taste and is deeply loved by southerners. But in different places, sugar garlic also has different pickling methods. The main components of sugar garlic are generally sugar and vinegar, and the ratio of vinegar to sugar is two to one. Ordinary garlic can choose white crystal garlic, and if you pursue appearance and color, you can choose purple garlic. The sugar and garlic soaked in purple garlic will turn slightly red, just like the color of radish and purple cabbage soaked in Sichuan pickles. The choice of vinegar is generally rice vinegar. Because the color of white vinegar is not good. If the aged vinegar is stored for a long time, there will be sediment in it, which will make the color of pickled garlic heavier, and its vinegar taste will be rich, so will the vinegar taste of pickled garlic. Rice vinegar is chosen mainly because of its pure aroma, mellow sour taste and slightly sweet taste. Compared with other white vinegar and mature vinegar, rice vinegar is most suitable for pickling sweet and sour garlic. Sugar and brown sugar are used more here. Because of the color of brown sugar itself, garlic can be colored in the pickling process. Secondly, the nutritional value of brown sugar is higher than that of white sugar. Rock sugar rock sugar is generally refined from white sugar, which is not easy to melt compared with white sugar and brown sugar. So the main ingredients are purple garlic, rice vinegar and brown sugar. Peel off the garlic before you buy it home, and be careful to leave a layer of skin. Then clean it and put it in a ventilated place to control the moisture in the garlic skin. When controlling moisture, you can prepare a large pot of cold water. After the water is completely cooled, put an appropriate amount of salt in the water. Put the garlic in the salt water basin, and be careful not to let the water pass through the garlic. Soak in salt water for 24 hours. After soaking, control the water to dry again. Although the blisters are boiled in cold water, the water must be controlled to dry, because if it is not controlled to dry, it may rot in the later pickling process. Then prepare an oil-free and waterless pot and cook it with rice vinegar and brown sugar. When cooking, it needs to be stirred, so that brown sugar and rice vinegar are mixed together, boiled and cooled. Prepare oil-free, waterless and sealable containers. Pour in garlic, cool brown sugar and rice vinegar, and finally put a layer of white wine on it to seal it. You can eat it in 30 days