material
500g garlic
Sugar100g
A little white vinegar
working methods
1. Peel fresh garlic and soak it in water for more than one day. In the meantime, change the water several times. Water should be boiled and cooled, which can effectively remove the spicy taste of garlic.
2. Put the soaked garlic into a container, add white sugar and white vinegar, and keep it sealed for one month.
Practice 2, sweet and sour garlic
material
"peeled garlic 100 600g", "salt 6-8 36g", "vinegar 300g" and "sugar 250g",
working methods
1: Skimming garlic: Take a biscuit box, put some garlic in it (don't put too much at a time), cover it, and shake it up, down, left and right for about 30 times to easily remove the skin. If it's not easy to remove, keep shaking.
2. Remove the skin.
3: Cut off the blackheads. If garlic has black spots and is incomplete, take them off and cook them aside.
4. Take a clean oil-free and water-free jar, add garlic and salt, shake well, and let it cool for 5~7 days in winter and 2~3 days in summer.
5: Leave it until the garlic turns a little brown. It is not very cold in winter now. I let it go for 5-6 days.
6. Pour the water out of the garlic, dry the garlic with a kitchen paper towel, and then let it stand and air dry, so that the garlic has no water at all (you can also rinse the garlic with cold boiled water, remove the salt water, it is not necessary, just air dry).
7: Put garlic in a clean, oil-free and water-free jar, add vinegar and sugar (based on the submerged garlic), put it in the shade for about 1 month, then open the jar, and then move it to the refrigerator for refrigeration. The longer it lasts, the better it tastes and the less spicy it is.
8: curing 1 month or so.
Practice 3, homemade sweet and sour garlic
material
Fresh garlic 1 kg, salt 100g, appropriate amount of cold boiled water, appropriate amount of sugar 1 bowl, appropriate amount of white vinegar,
working methods
1: Peel a lot of fresh garlic, leaving a thin layer to wrap the whole garlic.
2: After washing, add 60g of salt.
3: Prepare a small amount of boiled cold water and mix in 40g of salt.
4: Pour salt water into garlic and soak for 3~5 days to make garlic mature.
5: Pour out the water and let the cooked garlic dry in the shade.
6. Prepare a clean and dry glass bottle, dry the garlic, put it into the glass bottle one by one, add sugar and white vinegar (the amount of white vinegar is just enough to drown all the ingredients in the glass bottle), cover the bottle cap, and leave it in the shade for three months before opening it.