Soy sauce, sugar and vinegar are prepared according to the ratio of1:1:1,stirred evenly, then boiled in a pot until it boils, then cooled and poured into the cleaned and dried garlic, which can be pickled. It can be eaten after being pickled, and it is delicious, preferably with brown sugar or white sugar.

Pickling method of sweet and sour garlic Method 1: Material: fresh garlic 10 kg, sugar 4 kg/3 kg, water 10 kg, salt 7 kg, vinegar 1 2 kg;

1, garlic soaking: Choose fresh and big garlic, cut off the tail, leave only a few, and soak in cold water for 3-7 days. The soaking time can be reduced or increased according to the temperature. Change the water once a day to soak the tender taste of garlic, then take it out and put it in a clean jar.

2. Pickling garlic: put the soaked garlic in the jar, sprinkle a layer of garlic 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 then pickle it with sugar water. Add water 10 kg of sugar and 4 kg of vinegar 1 2 to the sugar water and boil. When the sugar water is cool enough not to burn your hands, pour it into the garlic jar. 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, put it in the shade and marinate it for 2-3 months, and it will become white, tender, 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 enhance the flavor.

Method 2: 500g garlic, 50g salt, 300g brown sugar, 30g rice vinegar or 20g white vinegar, with or without 600g water;

1, peel off the garlic, leave a 2 cm fake stem, dig the garlic root into a cone, but don't dig the garlic loose (in order to make the garlic taste).

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, and pour the bottom to the top to make the garlic drown evenly; After 5-7 days, take out the sun, dry the skin, remove the old skin if any, and put it into the jar evenly.

4, water to boil, add brown sugar, away from the fire; Add vinegar when the water temperature is about 80 degrees; After cooling thoroughly, pour into the garlic jar and seal the jar. After 7 days, it can be eaten after the brown sugar is 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. The garlic is strong and has a unique flavor, but it can no longer be used to drown garlic.