1, first of all, the old roots of the new garlic cut off points, and then cut off points of garlic, peel off the surface of a layer of skin, so that both clean and pickling is easier to taste, and then placed in cool water inside the soak for two or three hours, not only can remove sediment, but also remove the pungency of the garlic, and then into the 50 grams of salt, soak well after it will be out of the draining water, draining water after the inside of the sieve, the sieve inside the breathable and easy to dry the water. It is easy to dry the water.

2, placed in the sun for three hours to dry the water. Pot dry pour 1500 grams of soy sauce, 400 grams of white vinegar, 200 grams of sugar, and then do not have to cover the lid, high heat boil on it. When it comes to a boil, stir to melt the sugar, then turn off the heat and set aside to cool. Dry garlic in a container without water or oil, and then put the cooled and boiled sauce into a glass container.

3, be sure to ensure that the whole process without water and oil, this material juice do not pour away in the next year can be pickled or eaten again can be pickled, the amount of material juice must be diffused over the head of garlic, and finally add a little high white wine, you can enhance the shelf life can also play the role of aroma, and then cover the lid, the outside of the bread on the plastic wrap, sealing marinade more than a month can be eaten, marinating for a longer time the more flavor, and the more the flavor of the marinade, the longer the longer the more flavor. Be sure to place in a cool place.