Method 1: Ingredients: 10 kilograms of fresh garlic, 4 kilograms of sugar and 3 taels, 10 kilograms of water, 7 taels of salt, and 1 tael of vinegar

Preparation method:

1. Soak garlic: Select fresh and large garlic, cut off the tail, leave only a few handfuls, and soak it in cold water for 3-7 days. The soaking time can be appropriately reduced or increased according to the temperature. Change the water once a day to soak out the tender flavor of the garlic, then take it out and put it into a clean jar.

2. Pickled garlic: Put the soaked garlic into a jar, put a layer of garlic and sprinkle with a layer of salt, stir it once the next day, then stir it once a day, and take it out in 3-4 days. Spread it on a curtain, dry it for a day, remove the floating skin, put it into a vat, and then marinate it in sugar water. Add 10 kilograms of water to sugar water, add 4 kilograms of white sugar and 1 tael of vinegar, and boil. When the sugar water is cool enough that it is no longer hot to the touch, pour it into the garlic jar. Note that the sugar water is about 2 inches higher than the garlic. Sprinkle 3 taels of crushed sugar on the surface of the sugar water. Then seal the jar tightly and put it in a cool place. Marinate for 2-3 months. It will become as white and tender as jade and crystal clear. Delicious white sugar garlic.

3. Seasoning: 6 to 7 days before maturity, add some osmanthus to enhance the flavor.

Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar and star anise, optional 600 grams of water

Preparation method:

1. Remove the old skin from the garlic, leaving 2 cm of false stems. Dig the root of the garlic into a cone shape but do not dig the garlic loose (the purpose is to make the garlic taste better)

2. Soak the garlic in water for 5-7 seconds For days, change the water every day

3. Put the garlic into the jar, one layer of garlic and one layer of salt, without adding water; pour the garlic once a day, and pour the bottom part on top to make the garlic evenly covered; take it out after 5-7 days After the skin is dried in the sun, remove the old skin if there is any...evenly put it into the jar

4. Boil the water, add brown sugar, and remove from the heat; when the water temperature is about 80 degrees, add vinegar; wait After cooling, pour it into the garlic jar and seal it. It can be eaten after 7 days after the brown sugar has been converted into fructose

5. The aftertaste is rich in sugar, salty and slightly sour. If you like it sour, you can add more vinegar.

6. Sugar-garlic juice can be used as sweet and sour sauce. The garlic has a strong aroma and a unique flavor, but it can no longer be used to drown garlic.