Pickling sugar garlic requires some garlic, rice vinegar, salt and sugar. Garlic needs to be peeled off. You can leave 1~2 layers of tender skin inside, and then cut off the roots. The stem also needs to be cut short, about 1 cm to 2 cm. Prepare a bowl, add some cold water, then add some salt and mix well. Soak garlic in it for 24 hours. After the garlic is soaked, you can take it out and drain it, and then start making sweet and sour water. The ratio of rice vinegar to sugar should be 3: 1, and then fully stir to melt it. The proportion can be adjusted by itself. After all, everyone has different tastes. Put the garlic water into a glass jar or jar, pour the sweet and sour water into it, marinate the garlic, cover it, and seal it in a cool place for a while.

If you want to pickle sugar and garlic, you must pay attention to the choice of containers. You can choose glass bottles and pottery jars, and keep them sealed. Before pickling, these melts should be cleaned without oil. It's best to scald it with some boiling water, which can achieve good sterilization effect, and then put it upside down to ensure that there is no oil or water in the container.

Pickled sugar garlic can be prepared with some garlic, white vinegar and sugar. First, pour vinegar and sugar into the pot, add appropriate amount of water to boil and let it cool for later use. Then, treat the garlic, put it in a container and pour in the sweet and sour juice. The sweet and sour juice is preferably about three centimeters higher than garlic, and then the lid is sealed tightly. It needs to be kept in a cool place for more than 40 days before it can be opened and eaten. It's delicious.