Garlic pickling methods are many, but delicious, crisp and refreshing pickled garlic is not much, everyone has their own way of pickling, can be described as a variety of methods, tastes Cenqiqi, it should be that everyone likes the taste is different, so it causes a variety of pickling methods; I have a set of pickling methods for garlic, the finished product of the sweet and sour flavors, crisp and refreshing, ate all said delicious, the following is to share the method with you. method to share with you, like friends can try.

First of all, prepare the materials garlic, vinegar, salt, Sprite and icing sugar, the prepared garlic will be outside the skin off, leaving a layer of the inside, and then cut off the roots and tails, tails, a little less left on the can, and then clean the garlic, drained water standby.

Add the right amount of water to the pot, boil over high heat and add rock sugar inside, (the amount of rock sugar is not standard, according to their own preferences, more or less can be tasted) rock sugar melting can turn off the fire, and naturally cooled.

Prepare an oil-free, water-free altar (porcelain and glass can be, if there is water, you can use a high degree of wine wipe, and then let it evaporate naturally;) to dry the water of the garlic placed in the altar, and then the cooled icing sugar water with white vinegar, salt and a bottle of Sprite, mix well and then poured into the altar inside (pouring into the former, you can taste it, for sweet, salty, sour adjusted by yourself). (Before you pour it in, you can taste it for yourself, for the sweetness, saltiness and acidity)and then seal the lid tightly;so that the garlic can be eaten after pickling for 10 to 15 days. The garlic pickled in this way is very crisp, and the flavor can be adjusted.

Note : Garlic must be washed clean, cleaned several times, and then to dry, the surface of the garlic must not have moisture, otherwise it is easy to pickle the garlic bad. Pickling garlic used altar must be no water and no oil, there can not be any impurities, otherwise in the pickling process may change the flavor; Sugar water must be cooled before you can use, otherwise the garlic heat is easy to deteriorate. Always remember: no cold water.