1, Preparation: 100g of peeled garlic, 10g of salt, 53.3g of vinegar, 16.7g of sugar.

2, rinsing: peeled garlic rinsed with water and soaked for 4 to 6 hours to remove sediment impurities, and then drained.

3, pickling: 10% of the total amount of garlic with salt, first in the bottom of the tank to spread a layer of salt, then a layer of garlic sprinkle a layer of salt, loaded and compacted, loaded to the cylinder eighty percent full until the uppermost layer and a layer of salt, cover the lid of the cylinder. Inverted jar marinade, 12 hours to invert the jar once, so that the upper and lower layers of garlic marinade evenly, until the cylinder garlic brine to reach the height of the garlic 3/4, can no longer be inverted jar. Generally need to pour cylinder 4 to 6 times.

4, drenching brine: at the end of each inverted jar, the marinade is drenched onto the surface of the garlic in the jar. The total time for pickling and brining is 10~15 days.

5, sun garlic: salted garlic out, spread on the mat to dry, during which time to turn 1 time a day, sun to the garlic for the original weight of 70% can be. After drying should be flaccid garlic skin peeled off, and the garlic according to large, medium and small into three levels of separate flavoring.

6, the preparation of flavored liquid: red garlic with vinegar 35 grams, 11 grams of brown sugar, white garlic with white vinegar 35 grams, 11 grams of sugar. When preparing, first heat the vinegar to 80℃, then add the sugar and stir to make it fully dissolved, standby.

7, altar: the salted garlic into the altar, gently pressed, loaded to the altar of 3/4 height, add seasoning liquid to submerge the garlic is appropriate, the general ratio of salted garlic and seasoning liquid 1:1. in the surface of the seasoning liquid with a small row of bamboo pressed garlic, to prevent the garlic from floating. Then use plastic film to seal the mouth of the altar, and then coated with yellow mud tightly closed. Place the altar in a cool and dry place, 4 months later that is.