Garlic is a common seasoning, many dishes are indispensable to it, such as garlic oatmeal, garlic crayfish, etc., it can be said to be a "meat and vegetarian".

Summer is here, from a health point of view, you should eat more garlic. It contains allicin, allicin and other active ingredients, can effectively sterilize, is a "natural antibiotic", which is why the rural elderly often say "eat garlic to defeat the poison". The flavor of garlic is spicy, directly eat the general public can not accept, usually used as a seasoning.

In fact, garlic has a delicious practice, is pickled into sugar garlic. Sugar garlic tastes sweet and sour, slightly spicy, crystal clear, very crisp.

After pickling, reduce the spicy flavor, but the nutrition is not less, rich in protein, fat, carbohydrates, vitamins, minerals, etc., but also retained the allicin, and after eating the mouth will not have a "garlic odor", so many people love to eat sugar garlic.

In the northern pavilion, there are often free sugar garlic to provide, texture, flavor are particularly good, many southerners will not pickle, the taste is not sweet, the texture is not crisp. Today I will share with you how to pickle sugar garlic. Pickled sugar garlic, many people think that using sugar and vinegar to soak the garlic on the line, but it's not that simple.

Today I will share with you the skills of making sugar garlic, and those who like to eat it will quickly collect it.

Pickled sugar garlic

When homemade sugar garlic, these 5 skills are very critical, learn to sugar garlic sweet and sour crisp, long preservation time, do a time to put a year.

1, with what garlic?

Common garlic has white garlic, purple garlic, pickled sugar garlic to choose purple garlic. Purple garlic cloves hard crash porcelain, bubble out of the sugar garlic taste crisp, flavorful.

2, garlic to break open?

Is garlic pickled whole? Or peeled into a garlic clove pickle? Many people get it wrong, no wonder it is not delicious. Pickle sugar garlic, to pickle the whole, cut off the stem of the new garlic, and then cut off the root, so that it is convenient to taste, pickling faster.

3, garlic is directly pickled?

No, but also to deal with it, is to soak in salt water. Boiling water with a proper amount of salt, stirring until the salt melted, cooled and poured into the garlic, soaked for at least 12 hours, fished out and drained. Salt water soaking can reduce the spicy flavor of garlic, taste better, but also not easy to bad.

It is important to note that the soaked garlic must be dried, otherwise it is easy to mold and bad,

4, with what vinegar? What is the ratio?

After the garlic is dried, you can add sugar and vinegar marinade. There are many kinds of vinegar, aged vinegar, balsamic vinegar, white vinegar, rice vinegar, the color and taste of sugar and garlic will be affected by the vinegar, so it is important to choose which kind of vinegar.

Rice vinegar or white vinegar is lighter in color and is more suitable for pickling sugar garlic, and aged vinegar and balsamic vinegar are not recommended. Then how much vinegar and how much sugar to use? Remember a ratio of 10:5:2 for garlic, vinegar and sugar, just the right amount of sweetness and sourness, and the taste is crisp and transparent in color. Those who like it sweeter can add more sugar.

5, need to add other seasonings?

Do you only need to add sugar and vinegar to pickle garlic? This is not enough, but also need to add 3 kinds of seasoning, that is, Sprite, salt, high degree of white wine.

Pickling sugar garlic with Sprite is a "secret" that is not spread in the northern pavilions, Sprite contains carbonic acid and sugar, which can make the garlic crystal clear, sweet and savory, especially tasty. And salt, white wine can disinfect sterilization, longer shelf life, and can increase the aroma of sugar garlic.

Add these 3 things, sugar garlic can be sweet and sour crisp, crystal clear, put 1 year will not be bad.

Put the dried garlic into a glass jar, pour vinegar, sugar, and then add Sprite, salt, a high degree of white wine, sealed and placed in a cool, ventilated place to marinate for 1 month, sugar garlic is ready. Want to taste better, you can marinate for a period of time, the flavor will be more sweet and sour.

Friends who like to eat sugar garlic, as long as you remember these 5 points, to ensure that the pickled sugar garlic and the museum is as delicious, try it.