1, before pickling salted garlic, you should choose fresh and tender garlic to buy it back, and then remove the skin from the purchased fresh garlic. It should be noted here that two or three layers of tender skin should be reserved for the garlic head.

2. Cut off the garlic seedlings with scissors and leave a small root of more than one centimeter. In addition, the root of garlic should be cut with a knife to expose the white part.

3. Take a larger basin, add water in it, then add a small amount of salt, put the processed big label in it, and soak it in it. It is best to change the water once a day, and soak it for about three days to remove a large part of the spicy smell in garlic.

4. Take out the soaked garlic and put it in a ventilated place to dry. At this time, it is necessary to prepare the jar for pickling salted garlic.

5, put water in the pot, then boil, add salt or other seasonings for pickled garlic, boil together, and then let the cooked juice cool down naturally. After it is completely cooled, you can put the dried garlic in. Remember here that the juice must drown the big label.

6. After adding garlic, seal the jar and put it in a cool place. It can be taken out and eaten in about fifteen days, but it is best to use dry chopsticks when eating, otherwise it will bring bacteria and make the salted garlic in the jar go bad.