1. Sweet and sour garlic. Sweet and sour garlic tastes sweet and sour, slightly salty. It has the inherent spiciness and aroma of garlic, and its texture is crisp, tender and refreshing, making it very popular among people.

To make sweet and sour garlic, use fresh garlic. Choose garlic that is not damaged or rotten, remove the stems and roots, peel off the old skin, soak it in cold water, change the water every 6 hours, take it out after 24 hours, and put it in the tank in layers. Wrap a layer of garlic, sprinkle a little crushed salt and brown sugar, and sprinkle all over the surface. Once the layers are filled, cover and let it become soup for a day or two. The soup is prepared from 100 garlic, 1kg soy sauce, 0.5kg sugar water (300g boiling water, 20g brown sugar, stir evenly and cool), 150g vinegar, and pour it into the vat. Sprinkle a small amount of crushed salt, cover tightly and store in a cool place. After half a month, it can be eaten or sold.

Taboo: Do ??not use raw water to cook pickled sweet and sour garlic. Furthermore, when it is opened for consumption in summer, it must be closed in time to avoid the invasion of miscellaneous bacteria.

2. Pickled salty garlic. How to pickle raw garlic: Cut off the roots and stems of the selected new garlic (leaf 2cm), peel it, leaving 3-4 layers of tender skin, wash it and put it in a jar, add one layer of garlic and one layer of salt, every 7.5 Kilograms of salt are added to 50 kilograms of vinegar and 50 kilograms of water in proportion. On the second day after pickling, press the garlic on the side of the jar with your hands to turn up the garlic under the jar. Press it once a day, and in about 15 days, the garlic will automatically sink to the bottom and stop rotating. The garlic jar should be opened to relieve the spiciness and covered with gauze to prevent flying insects from invading. The salt will be ready in about 20 days.

3. Honey garlic. (1) Formula: 25 kg of garlic, 10 kg of sugar, 7.5 kg of vinegar, 0.17 kg of salt, and 0.5 kg of osmanthus. (2) Processing method: Peel and scrape the garlic, pour it into a jar and soak it in water. Change the water the next day, and take it out to dry on the third day. Then cool the cooked ingredient soup, pour it into a garlic jar and soak it. It will be sealed after 3-4 days and can be eaten after 2 months.