Main ingredients? unknown

Garlic (new)1500g

condiment

1 tbsp salt, 500g sugar, 750g aged vinegar and 250g balsamic vinegar.

Today's dinner is a bird from snacks to big traditional snacks-sugar and garlic. The bird hasn't tasted this memory for many years since her grandparents left. When I came to Wuhan, the pickled peppers, garlic and white Kaka sold outside were tasteless and tasteless.

Finally, I tasted this long-lost taste in the Spring Festival this year and asked my eldest brother for advice. I didn't start practicing until the new garlic came out in May.

Garlic will take at least a month to marinate thoroughly. Today's birds have been preserved for more than 20 days, the taste is almost bad, and the color is not bright enough, but they are basically edible. When I was a child, I always heard my father say that I didn't need to take medicine for diarrhea. Eat soaked garlic and drink soaked garlic water, and it will be all right soon. It seems that traditional wisdom cannot be lost at all.

Material assembly drawing:

Steps of pickling sugar and garlic 1

Peel several layers of fresh garlic until there is only one layer of tender skin left, so you can't peel it any more.

Second step

After washing, sprinkle with salt and mix well. Leave it in the shade for a day to kill the moisture in garlic.

Third step

Pour out the water and put it in a basket to dry.

Fourth step

Wash the glass jar for curing and put it in the shade to dry.

Step five

Pour in aged vinegar and balsamic vinegar, then add sugar, and stir with clean oil-free chopsticks until saccharified.

Step 6

Put the dried garlic into the jar, cover it, and fill the jar with water at the bottle mouth to isolate the air and prevent bacteria from entering. Replenish water in the sink about every few days to avoid water evaporation.

Finished map of salted sugar and garlic

Cooking tips

The first secret must be to use new garlic, not old garlic. Peel off a few layers of garlic skin and it will taste better.

The second secret: Marinate garlic with salt to kill the water. First, it can make garlic tasty, and second, it can make garlic taste more crisp and refreshing.

The third secret is the pickling method of mature vinegar. Many people only use one kind of vinegar. My family used two kinds of vinegar in the formula, which tastes better! The basic formula is 3 kg of aged vinegar 1 kg of fragrant vinegar and 2 kg of sugar, and it will be preserved for at least 20 days.

The fourth secret is that the container for pickled garlic should be water-free and oil-free, kept clean, made of glass or pottery, not plastic.

Sugar garlic can be stored in a jar for the second year, and vinegar and sugar can be added when pickling new garlic in the second year. The sugar in the taste can be increased according to your own taste. Don't adjust the juice of pickled garlic too much at a time, and the amount is basically just over garlic.