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The best way to pickle garlic seedlings Garlic seedlings pickling method
1, the fresh garlic seedlings to the old roots and tips, wash and dry, every 500 grams or so into a handful, twice into the jar pickling. The first time into the first layer of garlic seedlings to a layer of salt, the bottom layer of salt less, the top layer of salt more, *** with 300 grams of salt. Inverted cylinder 2 times a day, and rubbing, so that the salt particles open (pickled on 2 days, such as still do not see the brine floated, you can properly add some brine, did not exceed the raw materials).

2, a week later, fish out the garlic seedlings, put off the brine, net tank, with 450 grams of salt and 250 grams of sugar water (that is, 150 grams of brown sugar plus 100 grams of water to melt) for the second pickling, also a layer of garlic seedlings a layer of salt, and then poured a layer of sugar, pickled and pressed, covered with a lid, about 1 month or so, can be eaten.

3, due to the high sugar content of garlic seedlings, not durable storage, so pickled should be eaten continuously, especially in summer, more so. When not consumed, the tank should be covered tightly, such as a longer period of time my mouth is not covered, it is very easy to sticky deterioration, affecting the flavor and quality.