1. Process the garlic: When pickling sweet and sour garlic, you need to process the garlic first. There will be many layers of skin on the outside of the garlic. You should peel off all the skin on the outside of the garlic because the skin on the outside of the garlic. They are all relatively old and also relatively dirty. You only need to leave about two layers of skin inside the garlic. The two middle layers of skin are relatively delicate and clean.

2. Cold water soaking: After the garlic is processed, you should pay attention to soaking the garlic in cold water, but you must not add raw water to soak it, but use cold boiled water to soak it. If you add You cannot make sweet and sour garlic with raw water. Even if you succeed, there will be big problems not only in terms of taste but also in terms of storage time.

3. Add sweet and sour sauce: When making sweet and sour garlic, you must pay attention to the mixing of the sauce. The mixing of the sauce can be said to be very critical. You should pour it into the pot. Add an appropriate amount of cold water, mature vinegar, light soy sauce, sugar and salt, and bring to a boil. After cooling, put the cleaned garlic into a clean glass container.