Materials fresh garlic 10 kg (5000g), 4 bottles of white vinegar (2000ml), topaz crystal sugar 500g, honey 400ml method 1. Fresh garlic is peeled off one by one, and the roots and stems are cut off. 2. Wash the garlic with running water first, then soak it in a larger pool or basin for 1 hour, and then rinse it thoroughly with running water. Let stand for 8- 10 hour to drain water. 3. Put all the white vinegar and topaz rock sugar into a boiling pot, and cook over medium heat until the rock sugar melts, so as to make a sweet and sour garlic paste sweet and sour soup. After turning off the fire, let it stand and cool it to room temperature. 4. Take a clean and dry pickle jar, first put the drained garlic into the jar, then slowly pour in the cool sweet and sour soup (the amount of water should not exceed all the garlic), and finally pour the honey evenly on the surface. 5. Cover and seal the pickle jar. It can be eaten after 2 months of pickling, and the maximum pickling time is 12 months.