Method 1: Materials: 10 pounds of fresh garlic, 4 pounds of sugar 3 two, 10 pounds of water, salt 7 two, vinegar more than 1 two

Methods: 1, soak the garlic: choose tender, large garlic, cut off the tail, leaving only a little handle, into the cool water to soak for 3-7 days, according to the temperature of the cold and warm can be appropriately reduce or increase the time of the water soak. Change the water once a day to soak out the tender flavor of the garlic, then fish it out and put it into a clean altar.

2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic sprinkled layer of salt, stirring once the next day, and then stirring once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of the tank, and then pickled in sugar water. Sugar water 10 pounds of water plus sugar 4 pounds of vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two broken sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes white tender as jade crystal bright taste beautiful white sugar garlic.

3, seasoning: 6-7 days before maturity, you can add some cinnamon to enhance the flavor.

Method 2: 500 grams of garlic with 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, anise can be added or not 600 grams of water

Methods: 1, garlic to remove the old skin, leaving 2 centimeters of pseudostem, garlic root dug into a cone, but do not dig the garlic head scattered (the purpose of which is to let the garlic into the flavor)

2, garlic soak in fresh water for 5-7 days, change the water every day

3, garlic into the altar. >3, garlic into the altar, a layer of garlic layer of salt, do not add water; pour garlic once a day, the following pour to the top, so that the garlic flooded uniformly; 5-7 days after taking out of the sun, after the skin is dry, if there is an old skin and then remove ...... evenly yards into the altar

4, water boiling, add brown sugar, away from the fire; water temperature of 80 degrees or so when the addition of vinegar; to be cooled through the rushing into the Garlic altar, seal the altar, 7 days later to be brown sugar to fructose can be eaten

5, aftertaste of sugar taste thick, salty slightly sour, such as like acid can be added more vinegar.

6, garlic sauce can be used as a sweet and sour sauce, strong garlic flavor, a unique flavor, just can not be used to drown garlic .

Method three: ratio: 5 pounds of garlic, 1.5 pounds of vinegar, half a pound of water, 1.2 pounds of brown sugar, three to four salt.

Process: first cool water to wash the garlic soak for three days, change the water twice a day. Then fish out a little dry, remove the raw water, first with the sugar to mix the garlic, and then into the salt and vinegar water.