New garlic

Sugar

Rice vinegar

Salt

Pickle altar or glass bottle with a lid

Home version of pickled sugar garlic practice

New garlic is purchased, the outside of some of the old skin peeled off, the remaining one or two layers of the inner skin

The roots of the garlic cut off the stems are also cut short some, leaving About 1-2 cm long to prepare some cold water, add some salt into lightly salted water, cut the garlic soaked in water, soak a day and a night, in the middle of the water to change the soaked garlic fished out of the water to control the water according to the ratio of rice vinegar and sugar 3:1 blend into the sugar and vinegar water a few more times to make the sugar completely dissolved. The ratio of sugar and vinegar is arbitrary, if you like sweet, put more sugar to control the water of the garlic into the altar or glass jar and pour in the seasoned sugar and vinegar, the amount should be no more than the garlic. Cover the lid and put it in a cool place on the line Tips 1, pickle altar or glass jar with a lid, beforehand to use boiling water. 2、Buy new garlic, be careful to pick it, because new garlic has a lot of moisture and is easy to rot. Some sellers will cut down the rotten place and other garlic mixed together, stained with soil is not obvious, pick when to look carefully, to choose complete, not broken, with pseudostem of the new garlic. 3, generally pickled half a month flavor is good, you can eat. Of course the longer the pickling time, the stronger the flavor. If you have a big jar, just pickle some more, you can eat until next year before the new garlic market Oh. 4, so that the whole head of garlic pickling up more space, you can also peel out the garlic cloves (tender skin do not peel off oh), so a clove by clove pickling, can save a lot of space. 5, with vinegar and balsamic vinegar can also be. If you want the pickled garlic to be white, you can also use white vinegar to pickle, but use brewed white vinegar. 6, you can also use brown sugar to pickle.