1. Material: garlic (whole) 10, salt 1/2 tablespoons, brown sugar 1.5 tablespoons, 3 tablespoons of white vinegar, water 1 tablespoon, salt 1 tablespoon.

2. Practice:

(1) Peel a layer of 10 whole garlic skin for later use.

(2) Boil 1 pot of water, add a little salt to dissolve it, then turn off the fire, add garlic and soak it for 20 minutes, scoop it up, drain it, and let it cool for later use.

(3) Put all seasonings into a pot, mix and heat, boil, and cool off the fire to obtain sweet and sour juice.

(4) The garlic and the cooled sweet and sour juice are put into a container for pickling. The sweet and sour juice should be covered with garlic and soaked in the refrigerator for more than 2 weeks, which can be stored for about 1~2 months.