The home-style pickling method of soy sauce, sugar and garlic is as follows:

1. Remove the dry outer skin of the garlic and cut off the hard stems.

2. Wash away impurities and soak for about ten minutes.

3. Quickly blanch the garlic to remove its rawness, put it in boiling water for about 30 seconds and take it out immediately.

4. Set aside and cool with water.

5. Mix vinegar and soy sauce in a ratio of 1:1. Pour it into a pot and cook. After boiling, just boil for 3-5 minutes. During this period, you should skim off any obvious foam. For soy sauce, just choose ordinary soy sauce, not dark soy sauce or fresh soy sauce. Add sugar according to your own taste, as long as the overall amount of soup can cover the garlic.

6. Put the garlic in a sterilized jar, pour in the soup, seal it, and you can eat it in 2-3 weeks.