No big problem. Without draining water, garlic is easy to change color, deteriorate and rot. Just put it in a low temperature place (such as the fresh-keeping room of the refrigerator).

Pickling method of sweet and sour garlic;

1, peel off the outer layer of fresh garlic one by one, cut off the roots and cut off the stems. ?

2. Wash the garlic with running water first, then soak it in a larger basin 1 hour, and then rinse it thoroughly with running water. Let stand for about 8 hours and drain. ?

3. Add all the white vinegar and rock sugar into a boiling pot, cook over medium heat until the rock sugar melts, and make a sweet and sour soup with soaked sugar and garlic. After turning off the fire, let it stand and cool it to room temperature.

4. Take a clean and dry pickle jar, first put the drained garlic into the jar, and then inject the cool sweet and sour soup (the water amount is just less than the garlic). ?

5. Cover and seal the pickle jar. Marinate for about 25 days and you can eat it (of course, the longer the time, the better the taste). ?