The ratio of pickled sweet and sour garlic is: 10 pounds of garlic: 1.6 pounds of sugar: 3 pounds of vinegar: 0.6 pounds of salt.

Methods are as follows:

One, go to the market to buy fresh garlic, remove the outside wrinkled skin, leaving the inside two or three layers of epidermis.

Second, put the garlic into the container, add salt and marinate for about two days, in the middle of the tank to be inverted.

Three, pour off the salted water, soak in water for 3-4 days, and change the water once a day, take out the garlic after soaking.

four, put the processed garlic into a new container, add salt and sugar and vinegar and the right amount of cold water, the amount of water is appropriate to not over the garlic, and then seal the container, placed in a cool place.

Five, after twenty days or so, flavorful authentic sugar garlic will be flavored, pickling is complete.