2. Peel garlic, wash it, and find an empty can for later use.
3. It is recommended to use aged vinegar, which is about 1 liter, and garlic cloves can be added.
4. Prepare salt, sugar and a spoon.
5. Put garlic cloves into cans and bottles, preferably in a bottle, and there is no air when filling. Add two teaspoons of salt and one teaspoon of sugar.
6. Cover the cans tightly, shake them evenly, and feel the salt particles fully melt.
7. You can eat it at home for about 24 hours. Pickling for three days tastes best.