Ingredients: garlic, salt, white vinegar, sugar, liquor.

1, prepare a braid of new garlic, because the new garlic is tender, and purple garlic is the best, so that the pickled garlic cloves can be crisp and refreshing. Peel off the skin, leave a thin layer of skin, then remove the roots and put them in a big bowl after processing.

2. Prepare clean water to wash the processed garlic, then prepare a pot of pure water, add salt to the water at the ratio of 1 kg of water and10g of salt, and soak the garlic for 24 hours.

3. After 24 hours, the water in the basin becomes turbid, and the spicy taste of garlic is also soaked out. At this time, the garlic can be fished out and placed in a container that can control the moisture, and the garlic is placed upside down.

4. Prepare the juice below. The ratio of water to white vinegar is 1: 1. Add 500 grams of white vinegar, 350 grams of sugar and 30 grams of salt to 500 grams of water, and boil and dry for later use.

5, prepare a jar below, after cleaning, scald it with boiling water, and sterilize it at high temperature, so that garlic is easier to preserve. Then put the garlic which is controlled to dry, pour the juice which has just been cooled, then pour a little white wine and seal it.

6. The sealed garlic jar must be placed in a cool and dry place, then don't touch it for a month, and it will be marinated after one month.

7, pickled sweet and sour garlic, sour and sweet, each garlic petal is as crystal clear as suet white jade, and it is crispy and especially delicious.