2000g fresh garlic (net weight), 70g salt (for soaking garlic, 600g rock sugar, 9% rice vinegar 1000ml, 30ml white wine, 800ml clear water).

Production method:

1, peeled off two layers of fresh garlic, repaired the root with a knife and washed it twice;

2. Soak the fresh garlic in 70g salt water for 4 hours, remove and drain;

3. Add 800 ml of water and 600 g of rock sugar to the pot and cook with high fire until the rock sugar melts. Add 1000mI rice vinegar, continue to cook for 2-3 minutes, turn off the fire and naturally cool;

4. After the sweet and sour water is cooled, add 30 ml of white wine and stir well. 5. Put the drained fresh garlic into a glassware and pour in sweet and sour water to complete the pickling process. Keep the container in a cool and dark place, or the skin of sugar and garlic will turn green. If it is green, it doesn't matter if it doesn't affect the taste. You can eat it with confidence. If you are worried about poor light protection, you can put a black plastic bag outside the jar to prevent garlic from turning green after excessive light. 6. Marinate for at least one month before eating. If you are patient, it is recommended to eat in three stages. If you don't marinate for a month, you prefer to eat at a certain stage.