The sugar and garlic in the hotel used to be pickled in this way, which was sweet and sour and refreshing, and the method was simple, and it was not afraid of deterioration after one year. When it comes to garlic, everyone is familiar. It is a very common ingredient and a necessary seasoning for fried home cooking. It is indispensable for both northern and southern cuisine. Garlic is rich in nutrients, and the spicy taste of garlic is mainly produced by the decomposition of allicin. Although it tastes spicy, it is a good helper to stimulate appetite and relieve boredom, so it is deeply loved by people. But as a seasoning, the amount of garlic is very small. During the high-yield period of garlic every year, people will dry some garlic and fry it as seasoning.

Sugar garlic is a traditional snack pickled with fresh garlic and seasonings such as sugar and vinegar. Pickled sugar and garlic are sweet and sour, without the spicy taste of garlic, and both porridge and steamed bread are rare delicacies. But many people don't know how to pickle sugar garlic correctly, which makes the pickled garlic taste tasteless or spicy, which not only wastes garlic, but also makes the experience of pickling sugar garlic go to waste. It's the season for fresh garlic. I bought some fresh purple garlic from the market. Today, I will share with you how to pickle sugar and garlic at home. Pickled sugar and garlic tastes sweet, sour and refreshing, and has no spicy taste. Moreover, preserved sugar and garlic are not afraid of deterioration after two years of storage.

Prepare ingredients:

Garlic, cold water, salt, rice vinegar, rock sugar, brown sugar.

Specific practices:

1. Treat these garlic first, cut off some stalks in front of the garlic with scissors, then cut off the garlic with a knife, and then peel off several layers of skin outside the garlic, leaving only the innermost skin. I choose purple garlic instead of white garlic here because purple garlic is more fragrant and pickled sugar garlic is more crisp and delicious.

2. Now that the garlic has been processed, prepare a big pot, pour more cold water into the pot, add a spoonful of salt, stir it evenly with chopsticks, and then put all the processed garlic into the pot. Just soak garlic in salt water for 24 hours, mainly to remove the spicy taste of garlic, and the garlic soaked in salt water will not fade after pickling.

3. Soak the garlic for a day and a night, then put it neatly on a breathable tool, with the garlic head down, let the water in the garlic drip down and dry it completely.

4. Next, boil a bowl of sweet and sour water, pour 1500g rice vinegar into the pot, and add a bowl of rock sugar (750g). If you want a darker color, you can add a spoonful of brown sugar to the pot, stir it evenly with chopsticks, boil it directly with high fire, boil the crystal sugar in the pot, and turn off the fire for about 2 minutes after the pot is boiled. Let's boil this sweet and sour water.

5. These garlic have been completely dried, then put them into clean sealed cans without water and oil one by one, and then pour the cold sweet and sour water into the cans, so that the sweet and sour water just drowns the garlic.

6. Pickled sugar and garlic tastes sweet, sour and refreshing, without spicy taste. Moreover, preserved sugar and garlic are not afraid of deterioration after two years of storage. Cover it and put it in a cool and dry place for sealed preservation. You can eat sugar and garlic in a month.