For every 100 heads of new garlic, 60 grams of salt, 1,000 grams of aged vinegar or balsamic vinegar (2 catties), and 800 grams of sugar;

The ratio of sugar to vinegar is 1 catty of vinegar and 8 taels of sugar (which can also be adjusted according to your taste).

The pickling process should be sealed, this is to avoid bacteria and other bacteria into the jar to breed and reproduce to make the garlic spoiled. Mold, in particular, contaminates the ingredients causing the surface to turn green. Therefore, sealing pickling must pay attention to the point. Usually open after use should also be immediately sealed to prevent bacteria from entering.

Expanded

The north has a tradition of pickling garlic, Lapacho garlic, sweet and sour garlic, etc. are favorite practices, they can retain all the minerals in the garlic, but also to a large extent to eliminate the garlic spiciness, although its bactericidal effect and raw garlic than will be reduced.

Home made sweet and sour garlic should be soaked in brewing vinegar, and if you add a little sugar, the flavor will be more fresh. Lapacho garlic will turn green after soaking, which is harmless to the human body and also has a certain antioxidant effect. Both preparations have the effect of relieving greasiness and promoting digestion, and are good for serving with meat.

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