Materials: 100 heads of new garlic, 60 grams of salt, 1,000 grams of vinegar or balsamic vinegar (2 pounds), 800 grams of sugar (garlic and sugar, vinegar, can be adjusted in accordance with this ratio)

Making:

1, cut off the stalks of the garlic and garlic whiskers, peeling off the old skin;

2, washed, soaked in water (tap water) for 24 hours, in the middle of the water should be changed Once the water;

3, . Fish out and control the water, sprinkle salt and marinate for 2 to 3 days, turning twice a day;

4, . Salt pickled garlic into a dry container without oil and water, remind everyone, pickled garlic pickle out of the soup do not put into the container, throw away can be;

5, take a clean and waterless pot, pour vinegar and sugar, stir until the sugar is completely dissolved in vinegar (do not need to simmer with fire);

6, . Stir the sugar and vinegar liquid poured into the pickled garlic, cover tightly can be;

7, like to eat spicy 3 days can eat, like to pickle through the need for about 20 days (according to the size of the garlic).