Steps: Step 1: Remove the old skin from the garlic, then clean it with cold boiled water, preferably boiled in cold water instead of raw water, so that the pickled garlic is less likely to go bad. Then, prepare a pot of cold boiled water, add 50g of salt in the water, and stir evenly, according to the ratio of 1 kg of garlic 10g of salt. Then, put the garlic in and soak it for 24 hours.
Step 2: Take out the soaked garlic, drain the water, and then cook a sweet and sour juice. 5 kg of garlic needs about 3 kg of vinegar and 1 kg of sugar, all of which are poured into a clean pot without water and oil, and boiled until the sugar melts. After boiling, turn off the fire and let it cool for later use. You can increase or decrease it according to your own garlic amount. If you want to pickle crystal garlic vinegar, use white vinegar and sugar.
Step 3: Drain the garlic and put it in a jar without raw water and oil, then pour the sweet and sour juice, seal the bottle with plastic wrap and cover it.
Tips for making sweet and sour garlic: add a little sweet and sour to the marinated soup, and marinate it for the second and third time.