Mature vinegar is fermented with sorghum as the main raw material, with brownish red or brown color, strong vinegar flavor, moderate acidity, slightly sweet taste and no irritation in the throat. White vinegar is fermented with edible alcohol and acetic acid, and white vinegar is mainly made of edible glacial acetic acid, which is characterized by low acidity, light sour taste and light color. Both of them belong to vinegar, and there is no problem when mixed together, which will not cause chemical reaction and food poisoning. Moreover, the sweet and sour garlic is moderate in taste, crisp and delicious, and beautiful in color.

2 Sweet and sour garlic can be pickled with several degrees of vinegar such as rice vinegar, fragrant vinegar and aged vinegar.

The vinegar used to make sweet, sour and garlic should not be used in a high degree, nor should it be used in excess, because the sugar and garlic will be sour by itself after being pickled for a period of time, and it will be sour at first. In the later stage, with the longer fermentation time, sweet and sour garlic will be more sour and not delicious. At present, the degree of vinegar in the market is: rice vinegar is generally about 3.5 degrees, aged vinegar is about 4 degrees, and aged vinegar is about 4.5 degrees. Suggestion:

3 Proportion of sweet and sour garlic 10 kg Material: fresh garlic 10 kg, 4 bottles of white vinegar 2000ml, topaz rock sugar 500g, honey 400ml.

Practice 1, peel off the outer layer of fresh garlic one by one, cut off the roots and cut off the stems. Clean garlic with running water first, then soak it in a larger pool or basin 1 hour, and then rinse it thoroughly with running water.

2. Let it stand for 8- 10 hour to drain the water, add all the white vinegar and topaz crystal sugar into a boiling pot, cook it with medium fire until the crystal sugar melts, and make a sweet and sour soup of sweet and sour garlic paste, turn off the fire, let it stand and let it cool to room temperature.

3. 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. Cover and seal the pickle jar.

4. It can be eaten after pickling for 2 months, and the maximum pickling time is 12 months.

Tip 1. When making sweet, sour and garlic, we should pay attention to the fact that the jar can't leak, otherwise it will easily deteriorate, mold and rot.

2. If you feel that the washing is cleaner, you can wash the peeled garlic with clear water, soak it for 4~6 hours, remove sediment impurities, and then drain the water. Be sure to dry garlic in the sun so that it won't go bad.

3. The juice for soaking sweet and sour garlic can be prepared according to your own taste, such as rice vinegar, aged vinegar or balsamic vinegar. If you like to eat dark sweet and sour garlic, only old vinegar, or half old vinegar and half rice vinegar is also possible.

4 sweet and sour garlic water is used repeatedly for several years, and it is recommended to use it once.

In the process of repeatedly eating sweet and sour garlic, the sweet and sour garlic water prepared for the first time will contain bacteria and other microorganisms. If it continues to be used to make sweet and sour garlic, it will lead to the deterioration of the sweet and sour garlic made for the second time. In addition, after the sweet and sour garlic is soaked in garlic, the garlic water will be more sour than the original flavor due to the later fermentation. This acidity ratio is not easy to grasp the taste of sweet and sour garlic, so it is not recommended to use the sweet and sour garlic water repeatedly.