1, pickling method of sugar garlic: (1) Do not wash fresh garlic with water, otherwise it will go bad easily. The correct method is to gently peel off two or three layers of garlic skin by hand, and cut off two ends (garlic root part and seedling emergence) with a knife for use. (2) Cool the light salt in boiling water, pour in white sugar (weight ratio of sugar and garlic:1:1), fully melt it, and marinate it in fresh garlic for more than one month before eating. (But there seems to be no fresh garlic this season. You're not pickled garlic cloves, are you? If you like Chili, put some dried Chili pieces.
2. Method of pickles: (1) Wash cucumbers and put them into a basin, and sprinkle salt evenly on each cucumber. Standing for 3-6 hours, according to the number of cucumbers, the volume of pickled water is about 1/2 of the original, and the brine is decanted for use. (2) According to your hobby, put soy sauce, sweet noodle sauce, sugar, vinegar, pepper, shrimp oil, etc. into the jar or can bottle, which is about12 of the container, stir well with clean chopsticks, and then put the prepared cucumbers into the chopsticks one by one. If it is a small bottle, it can be covered tightly and eaten in the refrigerator for 20 days. At first, the big jar was turned every day to prevent the cucumber from spoilage by hot air fermentation. Turn it every two days after three to five days, and the number of turns can be reduced after ten days. Eat after at least 20 days.