Sugar garlic is a traditional pickled food. Made from garlic, it is white in color, translucent, sweet and sour, tender and refreshing, and is the best in pickles. Directions 1 : 10 whole garlic cloves (1) 1/2 tbsp salt (2) 1 1/2 cups brown sugar 3 cups white vinegar 1 cup water 1 cup salt 1 tsp soy sauce 1 tbsp (1) Peel the skin off 10 whole garlic cloves.　(2) Bring 1 pot of water to a boil, add a pinch of salt to dissolve, remove from heat, add garlic and macerate for 20 minutes, drain and set aside.　(3)Combine all ingredients of seasoning (2) in a saucepan and heat, bring to a boil, remove from heat and cool, i.e. sweet and sour sauce.　(4)Put garlic and cooled sweet and sour sauce together in a container to marinate, sweet and sour sauce should be covered with garlic, cover and put it in the refrigerator to soak for more than 2 weeks, it can be preserved for about 1~2 months. Practice 2: Choose purple skin garlic, remove the hairy roots, leave the garlic stalk 1.5 cm, peel off 1-2 layers of outer skin, wash. Every 100 kilograms of garlic prepared salt 3 kilograms, 3 kilograms of water. Into the tank a layer of garlic a layer of salt, dust a little water. In order to facilitate the pouring of the tank, garlic into the tank the night of the tank to renew the water, water and garlic flat. After renewing the water, turn it over once by hand, and then turn it over once in the morning of the 2nd day. Starting from the 3rd day in the tank, 3 consecutive days, change the water once a day to remove the spicy flavor. Fish out, drain 1 night, the 2nd day into the altar. Put 500 grams of sugar per kilogram of garlic, 25 grams of salt, a little water. Altar sealed, placed in a cool place. Every other day, from 8 p.m. to 5 p.m. the next day to open and deflate 1 time, ***5-6 times, pay attention to fly prevention when deflating. From sealing the altar, every morning and evening roll altar 1 time, 2 months later, can be eaten. Practice 3: garlic to the roots, peel off 2 layers of skin, leaving about 2 cm garlic stalks, soak in water for 7 days, change the water 3 times to exclude the astringency of garlic and spicy flavor. The first soak 3 days to change the water, the second soak 2 days to change the water, the third soak, you can put a piece of ice (the size of any), in order to reduce the water temperature, to accelerate the exclusion of garlic residual pungent flavor. Soak well after fishing, draining water, and then every 100 kilograms of garlic plus salt 1.9 kilograms, pickling 1 day, the middle of the cylinder 1 time. Then out of the tank to dry for 6 hours, to hold the garlic does not drip, moved to a cool ventilated place, pouring diligently turn, cooled altar sugar system. Generally 20 kilograms of garlic per altar, put 125 grams of cinnamon, sugar 8.3 kilograms, and then poured into the pre-prepared broth (4 kilograms of water, 250 grams of vinegar, 275 grams of salt), with a lotus leaf (or banana leaf) 1, tarpaulin and white cloth each 1, the altar mouth sealed and tightened, placed in a cool place. Roll the altar 1 time a day to accelerate the sugar dissolution; every other day to deflate 1 time, each time to open the seal 6 hours. 40 days can be eaten.