The ratio of garlic, sugar, vinegar, and salt is 50:8:15:3. What you need to pay attention to when pickling sweet and sour garlic is: garlic needs to be fresh. The boiled sweet and sour sauce needs to be cooled before use. The best way to pickle sweet and sour garlic is to use clay jars, glass jars and other containers that can be sealed without oil.
Proportion Recipe for Pickled Sweet and Sour Garlic
The jars for pickled sweet and sour garlic need to be sealed and stored in a light and dry place, not in direct sunlight.
The whole process of pickling sweet and sour garlic should not be dipped in raw water, and the garlic needs to be dried out of all the water after it has been processed, and the jars holding the sweet and sour garlic should not leave a little bit of water.
If the pickled sweet and sour garlic is bitter, it may be that the pickling method is wrong, or it is not sealed well, resulting in spoilage.