Method 1
Ingredients: garlic1000g, vinegar 500g, sugar 400g.
1. Choose a clean container as the container for soaking Laba garlic;
2. Select garlic, peel it, wash it, dry it, soak it in vinegar first, then add sugar, mix well, put it in 10-15, and soak it for 10 day.
This pickled garlic is more brewed than the eighth day of the twelfth lunar month. Because the soaking temperature is very suitable this season, it is called Laba garlic. The ratio of vinegar to sugar can be changed appropriately, but not too much. Eating Laba garlic often in winter is good for people's health, not only sterilization, but also detoxification. The finished garlic is light green, sweet and sour, spicy and delicious. Jiaozi is even more beautiful.
Method 2
Ingredients: fresh garlic 10 Jin, sugar 4 Jin 3 Liang, water 10 Jin, salt 7 Liang, vinegar 1 2.
1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. The soaking time can be shortened or extended according to the temperature. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar.
2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can.
Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic.
3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste.
Method 3
Ingredients: 500g garlic, 50g salt, 300g brown sugar, 30g rice vinegar or 20g white vinegar, with or without star anise and 600g water.
1. Peel garlic, leaving a 2 cm pseudostem. Dig the garlic root into a cone, but don't dig the garlic loosely (to make it delicious).
2. Soak garlic in water for 5-7 days and change the water every day.
3, garlic into the altar, a layer of garlic and a layer of salt, no water; Pour garlic once a day, from bottom to top, so that garlic is evenly submerged; After 5-7 days, take it out and dry it, remove any old skin and put it evenly in the jar.
4. Boil the water, add brown sugar and leave the fire; Add vinegar when the water temperature is about 80 degrees; After completely cooling, pour into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose.
5, the aftertaste is rich in sugar, salty and slightly sour, if you like acid, you can add more vinegar.
6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic.