Method 1: Ingredients: 10 jins of fresh garlic, 2 jins of sugar, 10 jins of water, 1 jin of salt (according to taste, but not more than 1.5 jins), 1 tael of rice vinegar (according to taste, preferably not more than 1.5 jins) More than 2 taels) 1. Cut off the hairy roots of fresh garlic, peel off the dry skin, and leave about 1 inch of the garlic stem. After cleaning, put it into the tank, soak it in clean water for about 2 days, change the water 1 to 2 times a day, wait until the spicy smell of fresh garlic is removed, take it out of the tank and drain it. 2. Put the soaked garlic into a jar, put a layer of garlic and sprinkle with a layer of salt, stir it 1 to 2 times a day, take it out in about 3-4 days (wait until the garlic core is fully submerged), and remove the floating skin. Get it out, pour out the salt water, put it into the tank, and then pickle it with sugar water. 3. Sugar water: Add 10 pounds of water to 2 pounds of sugar and boil. When the sugar water is cool enough that it is no longer hot to the touch, pour it into the garlic jar. You can add some aniseed, MSG and other condiments as appropriate. Note: The sugar water is about 2 inches higher than the garlic (it is best to use a bamboo curtain to block the garlic to prevent the garlic from rising to the surface), then seal the jar tightly, place it in a cool place, and marinate for 15 to 20 days. It will become white sugar garlic that is as white and tender as jade, translucent and delicious (if you want red, add red tang). 4. 3 to 5 days before consumption, add 1 to 2 taels of rice vinegar (if you like it sour, add a little more, if you don't like it, add a little less). Product features: crisp, sweet, sour

Method 2: Raw material formula: 100 kilograms of fresh garlic, 10 kilograms of salt, 0.7 kilograms of vinegar, appropriate amount of brown sugar, a little five-spice powder Production method: 1. Choose neat, fat ones , fresh garlic with white skin. Remove the fibrous roots, peel off the old garlic skin, wash and drain.

2. According to the ratio of 10 kilograms of salt for every 100 kilograms of fresh garlic, pack it layer by layer in the tank until more than half of the tank is filled. Use another tank of the same size for later use.

3. Change the jar once every morning and evening. In this way, the garlic will be marinated evenly. After 15 days of marinating, the garlic will be salted. 4. Take out the garlic, dry it on the mat, turn it once a day, and dry it until it reaches 70% of its original weight. If you find that the garlic skin is loose, peel it off.

5. Put the salted garlic into the jar, press it gently, and when the jar is 3/4 full, pour the prepared sweet and sour liquid into the jar. After filling, place a few bamboo slices horizontally in the jar to prevent the garlic from floating. Finally, tie the mouth of the altar tightly with oil paper or plastic cloth, seal it with Sanhe soil, and it can be eaten after 2 months. If sealed and stored, it can be stored for a long time.

6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve it, and add a little allspice. Product features: reddish brown, beautiful color, very local color.

Method 3: Pickling sugar garlic is very simple: remove the outer skin of the garlic, leaving only a layer of tender skin inside, wash it and soak it in light salt water for half a day to a day, which can play a role in disinfection , which can make garlic better preserved; take out the garlic soaked in salt water, drain the water, and put it into a jar, enamel jar, or glass bottle, then add soft white sugar and white vinegar. Generally speaking, 500 grams of garlic is about You need 750 grams of white sugar, and the amount of vinegar is added according to your own taste; finally, add an appropriate amount of cold boiled water to submerge the garlic cloves, without stirring, let the sugar slowly dissolve, cover the container and seal it for two weeks to a month It's ready to eat. After the sugar garlic is pickled, the juice used to pickle the garlic can also be used for seasoning. When grilling fish, sugar, vinegar and cooking wine are usually used to make a sauce. If the sugar and vinegar are directly replaced with sugar-garlic sauce, it will have a different flavor.

Autumn garlic, also known as white-skinned garlic, has strong cold resistance and is mostly cultivated in autumn. Its outer skin is white and its spiciness is mild. These characteristics determine that it is most suitable for pickling. Only by selecting autumn garlic for pickling can it have a unique flavor, sweet and sour with a hint of spiciness, and can be eaten directly. If you choose to pickle spring garlic, it will not only be spicy, but also easily eliminate the smell of other seasonings. If you use it to remove odor substances, it is the best choice, but autumn garlic is worse.

Garlic is originally a spicy food, and eating too much can easily lead to liver irritation. However, using sugared garlic soaked in white vinegar and white sugar not only reduces the spiciness of garlic, but also softens its pungent nature. , Therefore, even people with yin deficiency and fire exuberance can eat some. Especially when eating meat foods containing more fat, eating some sugar and garlic can not only remove the greasiness, but also promote the body's digestion and absorption.

Method 4: Ingredients: purple garlic, sugar, vinegar

Method: 1. Take 1000 grams of purple-skinned garlic, remove the skin, soak it in water, change the water every day, and drain it after 3 days2. Mix well with 800g vinegar and 500g sugar 3. Put it into the jar and tie the mouth of the jar tightly with plastic film 4. Shake often and pickle it into sweet and sour garlic after 1 month