Homemade sugar garlic can still be eaten after soaking for a year.

Homemade sugar garlic practice:

Peel off the outermost skin of the fresh garlic bought, so that the garlic is still whole, put it in a container, sprinkle it with salt and marinate it for 3 hours or more;

Soak the marinated garlic in water for half a day, and during this period, change the water for soaking several times;

Pull out the soaked garlic and put it on a steamer drawer to control dryness. water (be sure to control the water);

Garlic yards in the porcelain altar, pour sugar and white vinegar in accordance with the ratio of 1:1 sweet and sour sauce, to be no more than garlic;

In the garlic on the cover of a dish, the garlic pressed down completely immersed in the sweet and sour sauce, pickling time should be more than 3 months; the longer the longer the pickling time, the more delicious.