Sweet garlic has a crisp and tender texture and an attractive taste. It is one of people’s favorite side dishes to eat with rice. It feels particularly good when used with porridge or rice. Therefore, when garlic is on the market every year, people want to eat it. Pickle some sweet garlic yourself so your family can eat it anytime.
Today the editor introduces the authentic pickling method of sweet garlic, which allows everyone to easily learn how to pickle sweet garlic.
How to pickle sweet garlic 1. When pickling sweet garlic, you need to prepare not only white sugar, but also an appropriate amount of white vinegar. The ratio of white sugar to white vinegar is about 2:3. When pickling at home, You can prepare two kilograms of fresh garlic, 700 grams of white sugar, 1 kilogram of white vinegar, 30 grams of edible salt and an appropriate amount of water, and a larger, clean glass bottle.
2. Sterilize the prepared glass bottle with high temperature in advance and control the moisture inside. Remove the outer layer of old skin from the prepared fresh garlic, then peel off its roots, and then Rinse it with clean water, then put it in a clean large basin, add an appropriate amount of salt, add water to soak, and change the water every four hours during the soaking process.
3. Soak the fresh garlic in light salt water for 48 hours. Take it out and dry it with the top side down. Prepare a clean pot and put the prepared white vinegar and sugar directly. Heat the pot and bring it to a boil. You can also add an appropriate amount of purified water during the cooking process.
4. Take out the cooked sweet and sour sauce and put it directly into the prepared clean glass bottle and let it cool down. After cooling, put the prepared garlic directly into the sweet and sour sauce to marinate. When pickling, the sweet and sour sauce must completely submerge the garlic.
When pickling, sweet garlic should be placed in a cool and ventilated place, and the bottle mouth should be sealed for pickling. The sweet garlic inside will be pickled in about 20 days and can be taken out and eaten at any time.
5. When eating sweet garlic after pickling, be sure to use oil-free and water-free chopsticks. Do not bring in raw water or oil, otherwise the pickled sweet garlic will easily deteriorate and rot. The sweet garlic can also be put into a crisper and stored in the refrigerator compartment, which can keep it for 5 to 6 months and is convenient for people to eat at any time.
The above introduces you to the production method of authentic sweet garlic, which can let you know more about how to pickle sweet garlic. If you also like to eat sweet garlic, you can quickly start making it according to the method introduced above. Bar.