Garlic washed and dried into the container, add 300 grams of salt and dusted with cold boiled water, a layer of garlic a layer of salt. Turned several times in the middle, the next day injected into the cool water and garlic flush, it is best to change the water a few times in the middle, so that the garlic spicy flavor completely removed, a week after the garlic fished out to dry overnight. The new garlic 100 heads, salt about 60 grams (each garlic surface can be stained with salt on the state can be), vinegar 1000 grams (balsamic vinegar flavor is the best, the taste of some good vinegar can also be used, with rice vinegar can also be used) Sugar 800~1000 grams ratios.

Sugar vinegar ratio is 1 catty vinegar 1 catty sugar Although today is the Lahai Festival, but our family did not pickle Lahai garlic, but instead did pickled sugar garlic. The reason for this is that in previous years, the pickled Lahua garlic was pickled with a nice color and a sour and crunchy taste, but the whole family didn't like to eat it. On the contrary, the sweet and sour taste of this sugar garlic is a big hit. Everyone has eaten garlic, right? It's kind of a very classic dish that can be eaten on its own.

Can be eaten with other foods, the taste of sweet and sour, mainly sweet flavor, garlic is a particularly remarkable plant, the early growth of green garlic for people to eat, grow up knot garlic moss for people to eat, and so completely grown up, people shaved out of the new garlic not only pickled sweet and sour garlic, but also do all the food spices, such as drying can be used for a long time to eat. Its production is also very simple, is the garlic soaked into the sugar water to pickle for a month can be, the production is quite simple. Pickled sour radish.

There is also more common is pickled sweet and sour garlic, sweet and sour garlic flavor can also be said to be very delicious, but sweet and sour garlic should be how to do to be delicious? We do not have to worry about the practice of sweet and sour garlic is too complicated, in fact, the practice is particularly simple, even if it is a novice first time not a one-time loaded, did not put in a layer of salt sprinkled once, put some salt in moderation on it, do not put too much, and then the brown sugar and vinegar poured into a pot, plus a small amount of water, and so the yellow sugar thoroughly simmering, poured into a pot to put it to cool for spare time, and then poured into the altar after the cooler.