2.Use a knife to peel off the roots of garlic.

3. Peel off the roots of the garlic as shown in the picture, be careful not to peel too much.

4. Peel off the overgrown upper part of the garlic.

5. Peel off the outer skin of the garlic, pay attention to retain the tender skin inside one to two layers, can be wrapped around the inside of the garlic cloves as appropriate.

6. Peel the garlic as shown in the picture.

7. All cleaned up garlic cleaned with water.

8. Wash the garlic and put it into a water-control basin to dry out the water.

9. dry garlic to find a clean container to put a layer of garlic.

10. Then evenly sprinkle a layer of salt on the garlic, sprinkle a good layer of garlic, continue to sprinkle salt.

11. and so on, until all yards, marinated 5-7 days, pay attention to turning twice a day (morning and evening each time).

12. will soak the garlic container ready to pay attention to clean no oil and water will be pickled garlic into (put a layer of garlic, sprinkle a layer of salt).

13. Pour the vinegar in, pay attention to be sure to not over all the garlic.

14. Do not overpour the vinegar, but keep it away from the mouth of the bottle.

13. Pour the vinegar in, being careful to make sure it doesn't go over all the garlic.

14. Do not overpour the vinegar, but keep it some distance from the mouth of the bottle.

White Sugar Garlic Pickling Method

Raw materials: 50 kg of garlic, 25 kg of sugar, 9 kg of plain water, 0.9 kg of salt, 0.6 kg of vinegar.

Production method:

(1) peel garlic. First peel off the garlic skin 2-3 layers, generally two layers are more appropriate, and then use a knife to peel off the garlic root, to cut flat. And then cut off the long part of the garlic stems, garlic stems left 1.5 cm long suitable. The process of peeling garlic is also the process of selecting garlic, to pick out all the unqualified garlic.

(2) bubble garlic. Peeled garlic will be put in a jar with clear water bubble, general garlic and water ratio is .1:3, soak 3 days later, soak garlic water issued small bubbles, it began to change the water, every two days to change the water, and then every other day to change the water, every day to rake gently hit the water for 6-7 times after the water, such as all the garlic to sink to the bottom of the bubbles as well.

(3) will soak the garlic fish out, wash with water into the jar pickling, every 50 kg of garlic with fine salt 1.75 kg, a layer of garlic a layer of salt sprinkled evenly. 8 hours after turning the jar 1 time, turn 2 or 3 times, the salt is all dissolved

dissolve, ready to set the garlic drying. When drying, the garlic on the mat, garlic stems face down order yard, after 3 --- 4 hours and then turn 1 time. The degree of sunshine to the outer skin has the toughness can, do not sun too old or too tender. After drying collect

together, ready to fill the altar.

(4) boiling soup. Prepare to fill the altar with water, according to the amount of water, water, salt, vinegar, according to the proportion of people in the pot to boil, after cooling can be used. The role of boiling soup is to kill microorganisms, salt is to ensure the quality, vinegar is the role of color.

(5) altar. First of all, the altar will be scrubbed clean to control the water dry, will be loaded with garlic altar, each altar is generally loaded with 10-12.5 kg, according to the ingredients of sugar and water, blended into the altar, and then cover the mouth with a plastic cover with a rope tightly, it began

Rolling altar. Roll 2 - 3 times a day, after two young to the altar of garlic born out of the gas released, and then every day to check, when found to seal the skin bulging to be deflated once, generally deflated in the evening of the same day to open the mouth, the next mouth in the morning

Sealed rolling altar. Rolling plus days, you can roll twice a day, and then after a month can be rolled every other day altar, summer can be finished. In the sugar garlic 6-7 days before maturity can be appropriate to add some cinnamon, in order to enhance the flavor.

Brown sugar garlic pickling method

Raw materials: large cloves of fresh red garlic 5 kg, brown sugar 1.5 kg, 500 grams of salt, soy sauce 1 kg.

Method:

Garlic to remove the roots and whiskers, dry skin, cut stalks to stay 1 to 2 cm, soak in water for 2 to 4 days, every day to change the water to the spicy flavor, fishing up and draining, to the surface of no moisture, mounted altar. Another brown sugar, soy sauce, salt, water put together after boiling cold

but filtered, into the altar, the garlic all immersed, sealed. Rolling altar 1 to 2 times a day, after 40 days will become. The genuine product is brownish-red, garlic cloves full, full, crisp texture, delicious flavor, sweet.

Sugar and vinegar garlic pickling method

Raw materials: large cloves of fresh purple garlic (or white garlic) 5 kg, brown sugar (or white sugar) 1.5 kg, 3.5 kg of vinegar.

Method: garlic to the root beard and dry skin, decoction stalks to stay 1 ~ 2 cm, soaked in water for 8 to 12 hours after pick up, plus salt water pickling for 3 days, take out the water to wash and control the dry, into the boiling water scalded and bleached for 1 minute, removed to cool and dry

dry, moved into the container, all the garlic immersed in the 30 ~ 40 days into the. Genuine: products pickled in brown sugar are reddish brown, white sugar pickled products are creamy white or creamy yellow, glossy, crunchy, sweet and sour, beautiful color.