1. Prepare peeled garlic100kg, salt10kg, vinegar 53.3kg and sugar16.7kg..

2. Rinse the peeled garlic with clear water and soak it for 4-6 hours to remove silt and impurities, and then drain the water.

Three, pickling according to the total amount of garlic 10% with salt, first spread a layer of salt on the bottom of the cylinder, and then sprinkle a layer of salt on the garlic, packed and compacted until the cylinder is 80% full, and then sprinkle a layer of salt on the top layer to cover the cylinder head.

Four, pour the jar for pickling, 12 hours 1 time, so that the upper and lower layers of garlic are pickled evenly, until the garlic brine in the jar reaches 3/4 of the height of garlic, it is not necessary to pour the jar again. Generally, the cylinder needs to be reversed 4 ~ 6 times.

5. Brine drenching After each pouring, the marinated brine is drenched on the surface of garlic in the jar. The total pickling and marinating time is10 ~15 days.

6. Sunning garlic Take out the salted garlic and spread it on the mat to dry, turning it 1 time every day until the garlic is 70% of the original weight. After drying, the flabby garlic skin should be peeled off, and the garlic should be seasoned in three grades: large, medium and small.