Method 1: Materials: 10 pounds of fresh garlic, sugar 4 pounds 3 two, 10 pounds of water, salt 7 two, vinegar more than 1 two Method: 1, soak garlic: select tender, large garlic, cut off the tail, leaving only a little put into the cool water to soak for 3-7 days, according to the temperature of the temperature can be appropriately reduce or increase the time of soaking. Change the water once a day, the tender flavor of the garlic soak out, and then fish out, into a clean altar. 2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic and a layer of salt, stir once the next day, and then once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out, into the tank, and then pickled in sugar water. Sugar water 10 pounds of water plus sugar 4 pounds of vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white tender as jade crystal bright flavor beautiful white sugar garlic. 3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor. Method 2: 500 grams of garlic with 50 grams of salt 300 grams of brown sugar 30 grams of rice vinegar or 20 grams of white vinegar star anise can be added or not 600 grams of water Method: 1, garlic to remove the old skin, leaving 2 centimeters of pseudo-stems, garlic root dug into a cone, but not to dig the garlic scattered (the purpose is to let the garlic into the flavor) 2, garlic soak in water for 5-7 days, change the water every day 3, garlic into the altar, a layer of garlic a layer of salt, do not add water; pour garlic once a day, the following Pour garlic once a day, the following to the top, so that the garlic flooded evenly; 5-7 days after taking out the sun, dry skin, if there is an old skin and then remove ...... evenly yards into the altar 4, water boiling, add brown sugar, away from the fire; water temperature of 80 degrees or so, add vinegar; to be cooled rushed into the garlic altar, altar, 7 days later to be the brown sugar to fructose can be eaten 5, aftertaste of sugar taste, salty, slightly acidic If you like acid, you can add more vinegar. 6、Garlic juice can be used as sweet and sour sauce, garlic aroma is strong, unique flavor, just can not be used to drown garlic. Method 3: Ratio: 5 pounds of garlic, 1.5 pounds of vinegar, half a pound of water, 1.2 pounds of brown sugar, three to four salt. Process: first use cool water to soak the washed garlic for three days, changing the water twice a day. Then fish out a little dry, remove the raw water, first with the sugar to mix the garlic, and then into the salt and vinegar water.