10 kg of fresh garlic (5000g), 4 bottles of white vinegar (2000ml), 500g of topaz crystal sugar, 400ml of honey.

working methods

1. Peel off the outer layers of fresh garlic one by one, cut off the roots and trim the stems.

2. Wash the garlic with running water first, then soak it in a larger pool or basin for 1 hour, and then rinse it thoroughly with running water. Let stand for 8- 10 hour to drain water.

3. Put all the white vinegar and topaz rock sugar into a boiling pot, and cook over medium heat until the rock sugar melts, so as to make a sweet and sour garlic paste sweet and sour soup. After turning off the fire, let it stand and cool it to room temperature.

4. Take a clean and dry pickle jar, first put the drained garlic into the jar, then slowly pour in the cool sweet and sour soup (the amount of water should not exceed all the garlic), and finally pour the honey evenly on the surface.

5. Cover and seal the pickle jar. It can be eaten after 2 months of pickling, and the maximum pickling time is 12 months.