How to pickle the pickling method of sugar garlic, the pickling method steps of sugar garlic

Step 1: Prepare an appropriate amount of new garlic, remove the outer skin, cut off the root of the garlic, cut off the excess part of the garlic head, and then put it in clean water to wash it, dry it and set aside.

Step 2: Remove from the pot, add a liter of water to the pot, then add 50g of salt, stir the salt completely until it melts**, turn off the heat after the water boils, and let the salt water in the pot cool naturally.

Tips: When making sweet garlic, you must soak it in salted water first, so that the sweet garlic will not have a spicy taste, and the salted water must be boiled before cooling, otherwise the sweet garlic will easily spoil.

Step 3: After the brine is completely cooled, soak the garlic in the brine for about four hours, then take out the garlic and put it in a cool place to dry for later use.

Step 4: The ratio of rice vinegar to sugar is four to one, stir until the sugar is completely melted, add an appropriate amount of salt, stir again until melted, then pour it into the pot, ** boil them and let them cool.

Tip: If you want to make a delicious sweet garlic with the ratio of sweet and sour sauce, you must remember it well. The type of sugar and vinegar can be determined according to your preference, if it is white vinegar, the sugar garlic pickled in white sugar is white, and if it is aged vinegar and brown sugar, the sugar garlic pickled is brown-red.

Step 5: Prepare a glass bottle that can be sealed, put all the dried garlic into the bottle, and finally pour the prepared sweet and sour sauce into the bottle, let the sweet and sour sauce completely cover the garlic, and put it in a cool and ventilated place for about half a month, and a delicious sweet garlic will be ready.

Under normal circumstances, the sweet garlic can be eaten after pickling for about half a month, but don't be in a hurry to take out all the sweet garlic, and continue to put the uneaten sweet garlic in the bottle to pickle, generally speaking, this kind of sweet garlic can be marinated in the bottle for a year.

The food has its own taste, don't change it.

A good way to teach you pickled garlic.

1. Peel off the outer skin of the garlic, leaving only the innermost two layers, and then cut off the garlic.

2. Soak the garlic in lightly salted water for a day, change the water twice during the period, then remove the garlic and drain the water.

3. To make the sweet and sour soup of pickled sugar and garlic, add all the seasonings except the white wine to the pot, boil over medium heat until the rock sugar melts, then turn off the heat and let it cool.

4. Take a dry jar, put the drained garlic into it, pour in the cool sweet and sour soup, and then pour the liquor evenly on the surface.

5. Cover the jar, seal it and put it in a cool place, and it can be eaten after marinating for 1 month.

The pickling steps for sweet garlic are as follows:Ingredients: 500g fresh garlic, 1 tablespoon of salt, 1 tablespoon of sugar, appropriate amount of water.

1. Remove the roots of the fresh garlic first, leaving a neat garlic head.

2. Then peel the garlic and leave the whole garlic cloves, and wash them with water.

3. Then put the cleaned garlic into a container and pour in enough water.

4. Add an appropriate amount of salt and sugar to the water and stir well. Pour the marinade into the container with garlic until the garlic is completely covered.

5. Finally, cover the lid and place it at room temperature for teasing and marinating. Every day you need to open the lid and stir the sweet garlic with a spoon.

6. After about 7 to 10 days, the sweet garlic is marinated. It can be stored in the refrigerator and taken out and eaten before meals.

The pickling recipe for sweet garlic is as follows:

Ingredients: Fresh garlic.

Excipients: brewed vinegar, sugar, salt, soybean soy sauce, water.

Tools: pots, jars.

1. Clean up the garlic: peel off the old skin of the new garlic, peel it until you can see the first layer of garlic cloves, cut off the old skin and roots together, and cut off a little bit of the part where the tip of the garlic stem is stained with soil.

2. Cleaning and soaking: clean the garlic washed twice with clean water, wash the floating soil, add a total of half a bag of salt (about 175g) to 10 kg of garlic, and then add water to soak for 24 hours, the water should be as much as possible over the garlic, and stir once in the middle to soak evenly.

3. Adjust the juice: You can adjust the juice the next day, before adjusting the juice, take out the garlic and drain it for later use, find a basin without oil, put vinegar and sugar into the basin at a ratio of 2:1, add half a bag of salt and a bag of soy sauce (about 300ml), do not mix with water, do not mix with water......Stir well, stir well, the mixed juice should be the color of the cola.

4. Pickling of slag: Find an oil-free and clean jar, drain the garlic and put it into the jar.

5. Just pour the prepared juice into the jar, the juice should overflow the garlic, cover and preserve, do not seal. At first, the garlic on the top layer will float up, and stir it every day for the first few days before marinating to make it even better.

6. You can eat it in about 20 days, but there is still some spicy flavor in Shengliang pie, and it will be completely ok after a month, and the picture shows the finished product pickled last year.

Ingredients: garlic, salt, sugar, saccharin, rice vinegar, soy sauce.

Method: 1, select the hypertrophied, fresh and tender, white garlic head, remove 1 2 layers of skin, and cut off the roots.

2. Wash the selected garlic, dry the water, and put it in.

To the jar, use 60 grams of salt per kilogram, 40 grams of which are used.

Sprinkle well in layers and sprinkle the other 20 grams on top. Put it on.

Bamboo mat, press on a weight, add rice vinegar and soy sauce, and soak for 1

More than a month. 3. Finally, turn the garlic head into another jar and.

Pour the soaked vinegar and soy sauce into a pot and bring to a boil, add granulated sugar, cool and pour into the garlic jar, and pass for another 1

It can be eaten in a few months.

Tips: First, the selection of garlic must be of high quality.

Second, according to your own consumption, the garlic can be halved, and the proportion will also be halved.

Thirdly, the soaked vinegar and soy sauce must be boiled in a pot.

Open, add granulated sugar, saccharin, and cool.

Proportion: 5 kg of garlic, 300 grams of salt, 2,000 rice vinegar.

grams, 1 kg of soy sauce, 300 grams of granulated sugar, 1 gram of saccharin.

1.Choose fresh garlic and make the braids longer, so that you can ensure that they are clean after peeling.

2.Peel off the outermost layer first.

3.Remove the longer excess braids, and then peel off the inner layer of garlic skin.

4.When peeling to the bottom, use scissors to remove the garlic skin along the inside.

5.The garlic peeled out in this way is very clean, there is no soil at all, and it can be marinated directly without washing with water. In the process of peeling, if you don't pay attention to the garlic that gets dirty, pick it out and eat it on a regular basis, and only use very clean garlic for pickling. Peel the garlic and let it cool for 2 hours before marinating.

6.Prepare the pickling accessories.

Vinegar 4000g

1500g sugar

Brown sugar 1500g

Salt 200g

7.Pour the vinegar, sugar and salt together into the pot and boil, do not cook for a long time. The boiled water is cool.

8.Clean the jar with boiling water to make the soup inside, and then control the moisture, and the jar should be water-free and oil-free.

9.Put the garlic in the jar.

10.Finally, pour in the cool sweet and sour water, and be sure to completely cover the garlic. Cover and place in a cool, dry place. Marinate for 4 weeks and eat.

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Pickling method of sugar and garlic Main ingredients: garlic, brown sugar, white vinegar, salt, soy sauce Steps: (1) Peel the garlic, clean it and set aside.

2) Boil a pot of water, put in the salt to dissolve, turn off the heat, soak the prepared garlic in the salted water, drain for about 20 minutes, and then drain and remove. (3) Continue to heat the salted water that has just soaked the garlic, add the white vinegar, brown sugar, soy sauce and other seasonings, and turn off the heat after boiling. (4) Put the sauce and garlic together in an easy medium, seal and refrigerate and soak, and serve after a few days.

Sugar garlic pickling method 2 main ingredients: garlic, salt, white wine, white vinegar, honey, white sugar Steps: (1) Select fresh, complete, relatively large garlic, peel and clean for later use.

2) Mix well with water and 50 grams of salt, soak the processed garlic in light salt water, generally soak for three days, change the salt water every day, and determine the length of soaking time according to the current temperature. Soaking garlic in brine can disinfect and also bring out the flavor of garlic. When the garlic is soaked, drain and remove.

4) Put the soaked garlic into the jar and add the white wine, white. vinegar, sugar, honey, then pour in cold boiled water, pour in the amount of cold boiled water to cover the garlic, and about three centimeters more. Stir the garlic with the seasoning with chopsticks and seal it well.

5) Place the sealed jar in a cool place and it will be ready to eat after 2-3 months.

Many people love to eat sweet garlic, teach you a pickling method, the whole family likes to eat it.