Raw materials: 100 pounds of fresh garlic, vinegar about 10 pounds, 20 pounds of sugar, 20 pounds of salt. Fresh garlic near maturity is suitable.

Methods:

1, cut off the hairy roots of fresh garlic, garlic stalks to stay 1 inch, peeled off the dried skin. Cleaned into the tank. 100 pounds of garlic first 5 pounds of salt curing day and a half, during which the tank three times.

2, remove the brine, soak in water for 3 days, change the water once a day, fish out of the tank drained, to be used for the second pickle.

3, the first pickled garlic into the new tank, (that is, without the intention of the raw material tank) 100 pounds of garlic put salt 15 pounds, 20 pounds of sugar (or saccharin 5 money) plus 20 pounds of cool water, put the tank in the shade, 20 days or so made.

4, according to local eating habits, add about 10 pounds of rice vinegar 3 days before eating.

Product characteristics: crisp, sweet, sour.

Two, cinnamon sweet and sour garlic

1, raw materials: garlic 100 pounds of sugar 31 pounds, vinegar 23 pounds, salt 6 pounds, cinnamon discretion.

2, method: (1) the root of the head of garlic to cut off, peel off the old skin (about 2-3 layers) to leave 2-3 layers of young skin, put into the water to soak, the next day to change the water, the third day to fish out to dry. (2) Put the dried garlic into a jar, pour the boiled sugar, vinegar and salt brine into the garlic jar and sprinkle with cinnamon. (3) Pour the jar every 3-4 days, and seal the jar for two months after pouring for 3-4 times.

Product characteristics: sweet, sour, crisp, with osmanthus flavor.