Ingredients: 100 fresh garlic with long green stalks.

Salt 60 grams

Mature vinegar or balsamic vinegar1000g (2kg)

800g sugar

The ratio of sweet and sour is 1 kg vinegar 8 sugar (it can also be adjusted according to your own taste).

The practice of pickling sugar and garlic

1. Cut garlic stalks (don't throw them away for later use) and garlic whiskers, and peel off the old skin.

2. After washing, soak in clean water (tap water is enough) for 24 hours (change water in the middle).

3. Take out the purified water, sprinkle with salt and marinate for 2 to 3 days, and mix it twice a day.

4. Take it out and put it in a prepared container (dry, oil-free and water-free). Don't marinate the soup when marinating garlic.

Put it in a container and throw it away.

6. Take a clean and waterless basin, pour vinegar and white sugar, and stir until the sugar is completely dissolved in the vinegar (no need to cook with high fire).

7. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly.

You can eat spicy food in 8.3 days and marinate it for about 20 days (according to the size of garlic).

skill

Special emphasis: sweet and sour juice does not need to be cooked with strong fire, and can be directly mixed; Do not use plastic containers for pickled garlic; When preparing sweet and sour juice, because the size of garlic is different every year, you can make a catty. As long as the sweet and sour juice is not garlic, don't make too much, so as not to waste money; When stored, it can be stored in a place that is not exposed to direct sunlight at room temperature;