Pickled garlic recipe, pickled garlic recipe

Ingredients: new garlic, sugar, rice vinegar, salt.

Tools: Kimchi jars or glass jars with lids, scalded with boiling water beforehand.

Method: After buying the new garlic, peel off some of the old skin on the outside and leave it behind.

1st and 2nd endothelium;

Cut off the roots of the garlic and cut the stems shorter, leaving about 1 2 cm long;

Prepare some cold boiled water, add a little salt to make light salt water, soak the chopped garlic in water, soak it for a day and a night, and change the water once in the middle;

Remove the soaked garlic to control the moisture;

Mix into sweet and sour water according to the ratio of rice vinegar and sugar 3:1, stir several times to completely dissolve the sugar, the ratio of sugar and vinegar is arbitrary, and put more sugar if you like sweet;

Put the garlic in the dry water in a jar or glass jar, pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.

There are many benefits to eating garlic in summer, and delicious sweet garlic is often served on the table.

Sweet garlic prevents influenza, prevents wound infections, ** infectious diseases and deworms. Eating some sweet garlic regularly in this hot summer can not only repel insects, but also have the effect of preventing heatstroke.

Ingredients: 2 kg of fresh garlic, half a kg of sugar.

If you want to pickle the garlic sour, sweet and crispy, first we have to choose white-skinned garlic, which is the most suitable for pickling.

Steps: 1. Take two scoops of water and pour them into a basin, sprinkle with two teaspoons of salt, and stir well.

2. Soak the garlic in salt water and soak for 2 days.

After the day, take out the garlic and control the moisture with the head facing down, at least 3 hours.

4. Put the dried garlic in a sealed jar.

5. Mix sweet and sour water, 3 tablespoons of white vinegar.

spoon sugar (the ratio of vinegar to sugar is 3:2).

7. Mix the sweet and sour water and pour it into the jar.

8. The juice is not over the garlic, cover the lid and seal it tightly, open the lid and roll it once a day, soak it for a week and eat it.

Anjilu, Anjilu e-cigarette.

vx：jackie645 / xuyan657488

Ingredients: Appropriate amount of new garlic, appropriate amount of salt, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of brown sugar, appropriate amount of rock sugar.

Steps: Step 1: Pick plump new garlic heads.

Step 2: Peel off the coat, leave a layer, do not expose one petal at a time, and cut the root with a knife.

The third step is like plum: soak in salt water for a day and a night, during which the water is changed to contain the spicy taste of garlic, but also to make the sugar garlic more crisp, but also to kill the water.

Step 4: Then dry in the shade, but it must be dried before marinating.

Step 5: Drain the garlic in a container.

Step 6: Boil sweet and sour water, put the aged vinegar soy sauce, brown sugar rock sugar in the pot and boil, let it cool, and the amount of vinegar sauce should not exceed the garlic.

Step 7: Pour in the boiled vinegar sauce, cover the garlic, and then add a little white wine, so that it can be stored and sterilized.

Step 8: Cover tightly and marinate, Dazhi Oak can be eaten in about 20 days, and it tastes better in 30 days.

Step 9: At this time, the color of the garlic has turned red, and it has already tasted, salty and salty, crisp and not spicy, and it is particularly delicious with porridge or steamed buns.

The marinating ingredients for sweet garlic are as follows:

Ingredients: 5 kg of fresh garlic, 70 grams of salt, 1000 grams of water, 800 grams of rock sugar, 1200 grams of rice vinegar, 50 grams of liquor.

1. Here is 5 catties of fresh garlic, cut off the roots, and leave the tail about 1-2 cm long.

2. Then peel off the skin and leave two layers, the fresh garlic with white skin is the most suitable variety for sugar garlic, usually purple garlic or one-headed garlic will be spicy, not as delicious as the taste made by white garlic.

3. Then add water and wash twice, and start soaking the garlic after all the processing is clean. Add 70 grams of salt to the basin first, then pour in water to dissolve the salt, and then pour in the garlic and soak for 1 day and 1 night.

4. On the second day, take out the garlic after soaking, and control the water with the tail facing downward, and control the water until there are too many obvious water droplets in the dust chain.

5. Then add 1000 grams of water, 800 grams of rock sugar, 1200 grams of rice vinegar to the pot, cook over high heat until the rock sugar melts, turn off the heat, the boiled sweet and sour sauce is sweet and sour, and the taste is softer. Then put the cold sweet and sour sauce, wait until the sweet and sour sauce is completely cooled, and then add 50 grams of liquor and stir well, adding liquor can remove the spicy taste and keep it for a longer time.

6. Next, put the drained new garlic into a glass jar, and then pour in all the sweet and sour sauce, and our sweet garlic marinating process is completed, and the next thing is to close the lid and wait for a month.

7. If you can't wait to eat, the garlic that is not marinated will definitely be a little spicy, I put it for a whole month, the color has changed, and the taste is not spicy, sweet and sour, especially appetizing and refreshing.

8. At first, the sweet garlic is transparent, but as time goes by, the soup and the sweet garlic will turn sugar color and slowly turn red.

9. The longer the time, the softer the taste of sweet garlic, the more fragrant the sweet and sour sauce will be, and it is also very delicious to pickle other vegetables.

Ingredients: 1000g new garlic.

Excipients: appropriate amount of oil, appropriate amount of salt, 1000g of water, 50g of balsamic vinegar, 50g of brown sugar, 250g of sugar.

Sweet and sour garlic preparation.

1. Freshly dug garlic head.

<>3. Peel off the outer skin, wash and dry the water.

4. Bring water to a boil, add cold water to the pot, and add a piece of brown sugar to the cold water.

5. Add a little salt, which only plays a role in blending.

6. Add sugar.

7. Add aged vinegar.

8. After the water is boiling, turn off the heat until it is cold.

9. Sterilize the sealed bottle with boiling water, put the garlic in it after drying, then pour in the sweet and sour sauce after cooling, then cover it and let it stand for about half a month.

10. Finished product.

Cornmeal jujube cake, no baking powder, 1 fermentation, 2 steps out of the pot, not sticky, not choking, fragrant.

1. Ingredients: 1500 grams of fresh garlic, 700 grams of Bai Xinyou vinegar, 300 grams of balsamic vinegar, 500 grams of sugar, 50 grams of salt, 20 peppercorns, and one star anise;

2. Use 1500 grams of fresh garlic, peel off the outside and wash.

3. Pour it into a basin, put 50 grams of salt, pour in water to marinate the garlic, and soak for about 24 hours.

4. Prepare 700 grams of white vinegar, 300 grams of balsamic vinegar, 500 grams of sugar, 150 grams of water, more than 20 peppercorns, and star anise.

5. Remove the soaked garlic and pour it into a glass container.

6. Pour in the cooled sauce, this recipe is very good, the juice will be just marinated in garlic.

7. Soak for 20 days and you can eat the calendar, but if you soak for a longer time, the taste will be better.

The method and ingredients for marinating the sweet garlic are as follows:Tools Ingredients: scissors, appropriate amount of fresh garlic, vinegar, sauce, appropriate amount of sugar.

1. Remove the dry skin of the garlic and use scissors to remove the hard handle of the tail.

2. Soak in water and regret the lead for about ten minutes.

3. Blanch the water and cut off, and do not stay in the boiling water for more than 30 seconds.

4. Drain and cool for later use.

Vinegar, 1 soy sauce and sugar to taste. The total amount of sauce should be submerged with garlic, and after boiling, it will roll for about 5 minutes, during which the large foam will be skimmed.

6. Stack the garlic in a sterilized stall, pour in the sauce, and seal it for preservation.

7. Pickling for about three weeks, you can talk about the pre-cultivation to eat Hanwei.

8. Finished product drawing.

Summary. The ingredients of pickled garlic can be freely matched according to personal taste, and the following are common combinations:1

Green garlic: It can add a fresh taste and is perfect with sweet garlic. 3.

Ginger slices: can make the pickled garlic more fragrant. 4.

Chopped green onions: can improve the taste and aesthetics. 5.

Sesame seeds: can increase taste and nutritional value. 6.

Coriander: It can improve the taste and aesthetics of pickled garlic. 7.

Soy sauce: It can enhance the flavor and make the pickled garlic more delicious. 8.

Vinegar: It can add sourness and make pickled garlic more refreshing. 9.

Olive oil: can increase the aroma and taste, making the pickled garlic more delicious. 10.

White pepper: can add taste and aroma.

The ingredients of pickled garlic can be freely matched according to personal taste, and the following are common combinations:1Green and red peppers:

It can be rented to add a fresh taste, and it is perfect with sweet garlic. 3.Ginger slices:

It can make the pickled garlic more fragrant. 4.Chopped green onions:

It can enhance the taste and aesthetics. 5.Sesame:

It can increase the taste and nutritional value. 6.Coriander:

It can improve the taste and aesthetics of pickled garlic. 7.Soy sauce:

It can be used to enhance the taste and make the pickled garlic more delicious. 8.Vinegar:

It can increase the sourness and make the pickled garlic more refreshing. 9.Olive oil:

It can increase the aroma and taste, and make the pickled garlic more delicious. 10.White pepper:

It can add texture and aroma.

The steps to make pickled garlic are as follows: Ingredients required: - garlic head- sugar- salt- light soy sauce steps:

1.Prepare the garlic head, peel off the outer layer of skin, and sell the teeth intact next to the pure. If the garlic is large, you can cut it in half.

2.Place the washed garlic heads in a clean container. 3.

Then pour in the appropriate amount of salt, sugar and light soy sauce, which can be adjusted according to the taste. 4.Apply the marinade evenly to each garlic tooth by hand, and if you don't want to get your hands dirty, you can use a brush or spoon instead.

5.Sprinkle the marinated garlic with an appropriate amount of white sesame seeds. 6.

At the same time, you can also add other seasonings according to your taste.

There is no fixed standard for the proportion of ingredients for marinating and grinding garlic, and you can adjust and match it according to your own taste. The following is a common ingredient ratio reference:- Garlic head:

400g - Light soy sauce: 100ml - Sugar: 100g - Salt:

Mix 20g of light soy sauce, sugar and salt in the above proportions, spread it on the washed and shelled garlic, then put it in an airtight box and marinate in the refrigerator overnight or for several days. The ratio and timing of the seasoning can be adjusted and varied according to the individual's taste and needs.