The ratio of pickled sweet and sour garlic is: 10 pounds of garlic: 1.6 pounds of sugar: 3 pounds of vinegar: 0.6 pounds of salt.

Sweet and sour garlic is a traditional snack in Jiangnan and northern areas. Vinegar garlic is reddish-brown with beautiful color and very local color. Sugar garlic is snow-white, sweet, crisp and sour in flavor, and is a favorite of hot pot eaters.

In order to make garlic pickling more flavorful, buy back the garlic to first remove the outer skin, do not expose the garlic meat, it is best to leave one or two layers of coat, and then cut the stem of the garlic to the remaining 5-6 millimeters or so, and then cut off the root of each garlic, the garlic root is very hard, if you do not remove it, pickling is not easy to taste, pickled and eaten after the texture is not good.

When pickling sweet and sour garlic, the most avoid adding sugar and vinegar directly! When pickling sweet and sour garlic, you should also use jars without water and oil.

A few pointers for pickling sweet and sour garlic.

Sweet and sour garlic must be pickled with new garlic, the kind of sun-dried garlic can not do sweet and sour garlic, new garlic to make sweet and sour garlic is very crispy, pungent flavor is light, so want to make sweet and sour garlic, make some more while you can. You can't use raw water to pickle sweet and sour garlic, you have to use cool white water, raw water will breed bacteria and cause sweet and sour garlic to go bad.

Pickled sweet and sour garlic, can not be cleaned and directly pickled, but to add salt to the cool white soaked for a night or two, so that the sweet and sour garlic made sweet and sour garlic is sweet and crispy delicious. Pickled sweet and sour garlic, pickling time should be enough, at least one month before you can open to try to eat, otherwise only the outer skin has flavor.