The following will introduce you to several home-style pickling methods of sugar garlic.

Method 1

Ingredients: 800 grams of garlic (white skin). Seasoning: 50 grams of white sugar, 400 grams of white vinegar. Features: Sweet and sour.

Preparation steps: 1. Remove part of the stems of white-skinned garlic (processed), peel off two layers of skin, soak in water for 7 days, change the water once a day, then take it out to dry. Put it in a jar until wrinkles appear on the skin; 2. Mix sugar and white vinegar into a juice, pour it into the garlic jar, cover it tightly, and it will be ready in about 30 days.

Method 2

Ingredients: 100 grams of peeled garlic, 10 grams of salt, 53.3 grams of vinegar, and 16.7 grams of sugar.

Rinsing: Rinse the peeled garlic with clean water and soak it for 4 to 6 hours to remove sediment and impurities, and then drain the water.

Pickling: Use salt according to 10% of the total amount of garlic. First spread a layer of salt on the bottom of the jar, then sprinkle a layer of salt on each layer of garlic, pack and compact until the jar is 80% full. Sprinkle another layer of salt on top and cover the cylinder lid. When inverting the vat for pickling, invert the vat once every 12 hours to marinate the upper and lower layers of garlic evenly. When the garlic brine in the vat reaches 3/4 of the height of the garlic, the vat can no longer be inverted. Generally, the cylinder needs to be inverted 4 to 6 times.

Pour the brine: After each pouring of the vat, pour the marinated brine onto the surface of the garlic in the vat. The total pickling and marinating time is 10 to 15 days.

Drying garlic: Take out the salty garlic and spread it on the mat to dry. Turn it once a day until the garlic is 70% of its original weight. After drying, peel off the loose garlic skin and season the garlic into three levels: large, medium and small.

Prepare the seasoning liquid: 35 grams of vinegar and 11 grams of brown sugar for red garlic, 35 grams of white vinegar and 11 grams of white sugar for white garlic. When preparing, first heat the vinegar to 80°C, then add sugar and stir until it is fully dissolved and set aside.

Assembling the jar: Put the salted garlic into the jar, press it gently, and when it reaches 3/4 of the height of the jar, add seasoning liquid to submerge the garlic. Generally, salted garlic and seasoning liquid are The ratio is 1:1. Use small bamboo rafts to press the garlic on the surface of the seasoning liquid to prevent the garlic from floating. Then seal the mouth of the altar with plastic film, and then apply yellow mud to seal it tightly. Place the altar in a cool and dry place and it will be ready after 4 months.

Method 3

Ingredients: 100 grams of garlic, 10 grams of salt, 18 grams of brown sugar, 70 grams of grain vinegar, and 25 grams of saccharin.

Steps: 1. Cut off the garlic stems, leaving about 6 cm of false stems; 2. Wash the garlic and drain off the water; 3. Place the garlic in a jar and spread it over a layer. Add salt to half the tank and add water. Pour the garlic, salt and brine into another tank every morning and evening, and use the salt water in the tank to pour the garlic in the tank to make it all moist and pickled; 4. Take out the pickled garlic and dry it in the sun, turn it over and dry it once a day; 5. Put the semi-dried salted garlic into the empty jar, only fill half of it, and leave half to pour the sugar solution; 6. Boil the vinegar, then mix in the brown sugar, dissolve the saccharin in a little boiling water, and then mix it into the sweet and sour liquid ; 7. Pour the prepared solution into the garlic jar for brewing. Place a cross-shaped bamboo strip in the jar to prevent the garlic from expanding and rushing out of the jar mouth; 8. Cover the jar mouth with paper, and then use pork on top. Coat the blood-melted lime well to seal the cylinder mouth tightly.