Prepare fresh and ripe garlic and seasonings such as soy sauce, pepper, aniseed and edible salt, then pour a proper amount of water into the pot, put the soy sauce, pepper, aniseed and salt into it, boil it with strong fire to make a thick juice, and then let it cool naturally; Put garlic in a container (glass jar or pottery jar), pour in the marinade that has been cooled thoroughly, then seal the mouth of the container and eat it in a few days.

First, pickled garlic

1, prepare ripe garlic and seasonings such as soy sauce, pepper, aniseed and salt.

2. Fill the pot with clear water, bring the water to a boil, add appropriate amount of soy sauce, pepper, aniseed and salt, boil it into thick juice, turn off the fire and set it aside until it is cool.

3. Put the washed garlic into a container such as a glass jar or a pottery jar, then pour in the cool sauce, seal the container and store it in the shade, and eat it in a few days.

Second, pickled sugar and garlic

1, prepare fresh garlic, salt, brown sugar, white vinegar, water, soy sauce and other seasonings, and peel off a layer of garlic skin slightly for later use.

2. Pour clean water into the pot, add a little salt, and open fire to dissolve the salt, then turn off the fire, add garlic and soak for about 20 minutes, then drain the water and let it cool for later use.

3. Put all the seasonings into the pot, boil and stir with a spoon until the juice is thick, then turn off the fire and let it cool, which is the sweet and sour juice.

4. Put the cooled garlic and sweet and sour juice together in a container, so that the sweet and sour juice covers the garlic, and put it in the refrigerator after sealing 14 days for eating, and it can be stored for about 1-2 months.

Third, Laba garlic

1, prepare purple garlic1000g and 500g of rice vinegar for later use.

2. Peel and wash the purple garlic, dry it and put it in a container such as a pottery jar or a glass jar. Pay attention to the fact that there is no oil in the container, and then pour in rice vinegar without garlic.

(3) After sealing the container, put it in a place where the temperature is 10- 15℃ and the garlic can be eaten in about 10 days, and it can be stored in a cool place.