2. Pour vinegar into a glass container with good sealing performance.
3. Pour in sugar.
4. Stir well with chopsticks and let it stand for use.
5. Then start to treat garlic and cut the roots of garlic.
6. Peel off the outermost old skin and keep the tender skin inside.
7. Cut off the garlic stalks.
8. Soak the cleaned garlic in clear water for one day and one night (change the water twice during the period).
9. Remove and drain the water, sprinkle with Shanghai salt, mix well and marinate for 2 days, and stir twice a day (even shake the container upside down several times).
10. The garlic obtained after pickling has become bright and compact, and some moisture has been released. Control the salted garlic water and throw it away.
1 1. Use chopsticks to clip dehydrated garlic into white sweet and sour juice.
12 to ensure that garlic is completely submerged by sweet and sour juice.
13 This glass container is just full.
14. Cover and store in a cool and ventilated place. You can enjoy it in about 25 days.