1. Pickle directly with salt

Garlic can be pickled directly: when fresh garlic is on the market, you can buy some relatively tender garlic, remove the skin of the garlic, and leave The innermost two layers are enough. In addition, cut off all the garlic sprouts and garlic roots, soak them directly in water for two days, then take them out, add water and salt to marinate them directly. After fifteen days, the garlic will be marinated and can be taken out directly. Eaten.

2. Pickle directly with rice vinegar

Peel off the outer skin of purple-skinned garlic. Break the garlic into small cloves. Wash your hands and peel the skin off each garlic clove (do not wash it). Put the peeled garlic cloves into a sealable container and add a small spoonful of sugar (you can add it or not, it tastes better if it is added). Pour in the rice vinegar. The amount of rice vinegar is about the same as the garlic clove. Cover with airtight lid. Place in the refrigerator or a colder place at home. All garlic will turn green and taste better if soaked for more than two weeks. 3. Pickle directly with vinegar

In winter, garlic can also be pickled directly with vinegar. The pickling method is also very simple. You only need to remove the outside of the garlic, peel it all into garlic cloves, and put it in a clean place. In the container, add rice vinegar to the container to cover all the garlic cloves and seal the container. After more than ten days, the garlic will turn green and you can take it out when you want to eat it. The vinegar for pickling garlic can also be used. Use as a condiment in many dishes.