In addition to the choice of garlic, the proportion of materials used is also very particular. This is the season when new garlic comes on the market every year. And this time is only suitable for soaking sugar and garlic. But there are hundreds of flavors. Even if the same family pickled sugar and garlic with the same ingredients, you will find that the taste is different. And some friends always find that their pickled sugar and garlic are not easy to be stored moldy except for their bad taste.
So how should the sugar and vinegar of pickled garlic be matched? Today, the chef will share with you his little experience in pickling sugar and garlic for many years. In addition to mastering the proportion of sugar and vinegar, you must remember to add various seasonings, which will make the taste particularly delicious.
Pickled garlic is actually seasonal. Especially in rural areas around May, every household will be busy pickling garlic at home. Generally, it is from the beginning of May to the end of June in the solar calendar (of course, it is also subject to the local new garlic harvest time).
Before a large number of new garlic is harvested every year, the garlic at this time is not only rich in water, rich in flavor, but also crisp and tender in texture. The most important thing is that the sweet and sour garlic pickled in this way will taste better. Therefore, for friends who love sugar and garlic and want to make their own sweet and sour garlic, it is suggested that garlic at this time can be chosen for pickling.
The choice of garlic is also very particular if you want to pickle the sugar garlic with attractive color and delicious taste. Generally speaking, white garlic is the best choice for pickled sugar garlic. In addition to beautiful appearance and color, it also has a slight spicy taste, which is more suitable for making sweet and sour garlic than red garlic.
At the same time, when purchasing garlic, we should not only pay attention to selecting fresh garlic, but also pay attention to selecting garlic with uniform head, complete epidermis and no damage. In addition to being beautiful, the key point of relatively complete garlic is that it is easy to store for a long time and is easy to deteriorate.
If the pickled garlic tastes authentic and can be preserved for a long time, it needs to work hard on the treatment of garlic; Generally, two points should be paid attention to in the treatment of pickled sugar garlic:
The first point: it is best to keep 2-3 layers of garlic.
Before pickling the sweet and sour garlic, peel off the garlic skin, leaving only 2-3 layers of skin, which will not only make the sweet and sour garlic taste quickly, but also make the pickled sweet and sour garlic taste more uniform. At the same time, the roots of garlic should be cut off to let a little garlic leak out from the bottom, so that the pickled garlic is easier to taste and the sweet and sour taste will be more uniform.
The second point: garlic should be soaked in salt water.
Pickling sugar and garlic must be trouble-free. After garlic is treated, prepare a pot of light salt water to boil, then let it cool and soak for 3-5 hours. The purpose of this is to remove the spicy taste of garlic, so that the elderly or children will not hurt their stomachs even if they eat it in time; The second key is to remove pesticide residues from garlic, and at the same time, it can also play a role in sterilization and disinfection. Salt water can also kill the water in garlic, so that the sweet and sour juice can be more fully absorbed by garlic, and the pickled sugar garlic tastes more crisp.
After garlic is soaked in salt water, it needs to be taken out in time to control the water, put it in a cool and ventilated place, dry the surface moisture, and then start pickling.
Generally, it is like pickled garlic at home, and the amount will not be too much, which is basically enough to stutter for several months; It is best to choose a container with a small number of bottles, so that other sugar and garlic can be preserved for a long time when they are eaten later.
In addition, it is easy to choose, remember not to choose plastic bottles and cans. Because sweet and sour garlic is easy to deteriorate if it is put in a plastic bottle for a long time.
Therefore, it is best to choose glass bottles for pickling sugar garlic, and you can also use specific pottery pots if you have the conditions. Blanching with boiling water in advance can play a role in disinfection, and can be used directly after natural drying. At the same time, make sure that the bottle is free of water and oil.
In fact, there is no strict and correct ratio between sugar and garlic. Everyone has different tastes, some like sour and some like sweet. So what I share with you here is also a more popular taste ratio. Take 10 kg garlic as an example. 10 kg of garlic probably used 1.6 kg of sugar, 3 kg of white vinegar and 0.6 kg of salt.
When ready, pour sugar and vinegar into the pot, add appropriate amount of water and cook together. After boiling, cook for 2 minutes and let it cool for later use. Put the dried garlic directly into the glass bottle, pour the cool sweet and sour juice, and then pour the high-alcohol liquor of about 10g. Finally, don't forget to add more, that is, pour a can of Sprite, then cover it and marinate it in a cool place for about 10 days, and the basic sweet and sour taste will begin to taste. It tastes sour and sweet and authentic, not worse than what is sold outside.
Adding high-alcohol liquor and sprite can not only effectively shorten the pickling time of sugar garlic, but also make the pickled sugar garlic taste richer, sour and crisp. Adding high-alcohol liquor can also play an effective role in disinfection and sterilization, and sugar and garlic are not easy to deteriorate.
In fact, like the preserved garlic in our own home, if it is properly preserved, it will basically not go bad after one year. Because the vinegar and sugar in sweet and sour garlic have good bactericidal and antiseptic effects, it can basically be preserved for a long time as long as you don't use dirty chopsticks and spoons to get garlic.
Finally, a friend pickled garlic for a few days and found it turned green. The main reason is related to the temperature. If the temperature drops in some places these days and the room temperature is relatively low, allicin and allicin will be produced when pickled sugar garlic. When the two are mixed together, garlic will look green. But turning green doesn't affect eating at all, and garlic can be eaten normally.