Traditional sweet and sour garlic needs to be pickled and soaked in salt water in advance, which is beneficial to the leaching of excess water in new garlic and the subsequent sweet and sour juice into garlic to achieve the effect of faster taste. At the same time, it also improves the storage time of sweet and sour garlic and reduces the spicy taste of garlic. However, if you forget or don't want to soak garlic in salt water, you can also omit this step and make delicious sweet and sour garlic.
2 What vinegar is used to pickle sugar garlic? It is best to recommend mature vinegar.
Because the mature vinegar has the characteristics of "color, fragrance, acid, alcohol and concentration", it is characterized by dark brown color, clear liquid, mellow vinegar taste, less precipitation, long storage time, and it is not easy to deteriorate. Moreover, the mature vinegar is rich in flavor, sour but not astringent, fragrant but slightly sweet, rich in color, fresh in taste, more mellow, more delicious and more preserved.
How much salt should be put in 3 10 kg garlic sweet vinegar 10 kg garlic needs to put about 100 g salt, 6 kg sugar and 6 kg vinegar, but the specific dosage is not strictly regulated, and it can be determined according to personal taste. If you don't like sour food, you can put less vinegar, more sugar and proper amount of water to adjust your taste, but be careful not to add raw water when adding water.
4 can sweet and sour garlic be added with high-alcohol liquor? Yes
Liquor can sterilize, improve taste and prolong the shelf life of food, so it is completely possible to put it in sweet and sour garlic. The specific method is as follows:
Ingredients: garlic 500g, salt 20g, brown sugar 1 50g, rice vinegar 20g, high-alcohol liquor10g, sprite1can.
Step 1. Remove the old skin of garlic, leave the clean skin inside, and cut off the head and tail, so that it tastes good when pickled.
2. Prepare a pot of cold boiled water, pour 20g of salt and stir until it melts. Just put 20g salt into 1 kg garlic, and then soak the processed garlic in salt water for 4 hours. This step is very important, so that the treated garlic is not easy to deteriorate, and it is more crispy and delicious.
3. Pour 200g rice vinegar into the pot, then add 150g brown sugar, boil the brown sugar, continue to cook for 2 minutes after boiling, and then turn off the fire and let it cool.
4. Take out the soaked garlic to control the water content, then put it in a container without water and oil, pour in the cool sweet and sour juice, then pour in a can of Sprite, pour in the high-alcohol liquor of about 10g, then cover it and marinate it in a cool place for about 10 days.
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Pickling sweet and sour garlic with sprite and liquor can not only shorten the pickling time, but also improve the pickling speed. Pickled sweet and sour garlic is also very sweet and sour.