Garlic (garlic)

salt

rice vinegar

refined sugar

working methods

1, peel off the outer layer of garlic, cut off the roots and wash. Put it into the jar two or three times (boiled in water and dried in the sun), and sprinkle salt each time (master it yourself, not too salty). Cover and marinate for 10 days, and shake the tank every day to make garlic marinate evenly.

2. Pour rice vinegar into half of garlic, cover and marinate for 10 day. Shake the jar every day to marinate the garlic evenly.

3. Add sugar, stir well, cover and marinate for 4-5 days.

skill

1. You can also soak garlic in light salt water for one day before pickling, and drain the water to remove the spicy taste. Nitrite in pickles began to decrease after 9 days, and nitrite decreased to the safe dosage range after 15 days. To avoid nitrite poisoning, please marinate for more than 20 days.

2. After opening the lid, you can almost eat it if you can't smell the pungent taste. Eating sweet and sour garlic with short cure time can cause abdominal pain, nausea, chest tightness and other symptoms, and people with eye diseases are not easy to eat more garlic.