How to marinate sweet and sour garlic deliciously, sweet and sour garlic pickling method

1. Sweet and sour garlic is a traditional snack in Jiangnan and northern regions. Sweet garlic is brown in color, crisp and sweet and sour, and is the favorite of people who eat hot pot.

3. Let's start with the ingredients you need:

New garlic, light soy sauce, sugar, white vinegar, salt.

4. First cut off the old garlic roots, then cut off the garlic, peel off a layer of skin on the surface, and then soak it in cold boiled water for two or three hours, which can remove the sediment and remove the pungent taste of garlic.

5. Add another 50 grams of salt, soak it for two or three hours, drain it, put it in a sieve, and dry it in the sun for three hours.

6. After the pot is dry, pour in 1500 grams of light soy sauce, 400 grams of white vinegar and 200 grams of sugar, bring to a boil over high heat, stir and melt the sugar, turn off the heat and let it cool for later use. Place the dried garlic in a water-free and oil-free container, and place the cooled juice in a glass container.

7. Be sure to ensure that the whole process is waterless and oil-free, do not pour out the juice after eating, you can also marinate it again, the juice must overflow the garlic head, and then add a little high liquor to enhance the shelf life and enhance the aroma, cover the lid and wrap it in plastic wrap, seal it and marinate it in a cool place for more than a month before eating.

8. Sweet and acetic acid is rich in proteins, fats, sugars, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds required by the human body.

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Sweet and sour garlic is a delicious snack, but do you know how to marinate it? Today, I will share the method with you and learn it together!

Sweet and sour garlic pickling method:

In the first step, it is best to use fresh garlic, peel the garlic separately, remove the outer skin, leave 2 layers of skin close to the garlic cloves, treat the garlic according to this method, and soak it in salted water;

The second step, soak for about 3 hours, take out the soaked garlic, put it on a drying net, dry the garlic, the moisture on the garlic skin needs to be completely controlled, prepare a pot, and add an appropriate amount of water to the pot;

Step 3, add 2 tablespoons of salt, 6 tablespoons of rock sugar, 1 bottle of rice vinegar, plus a spoonful of aged vinegar to color, put the pot on the fire, boil the sweet and sour sauce, and when it boils to boil, turn off the heat, and then let the sweet and sour water cool completely;

The fourth step is to prepare a large jar without water and oil, blanch it with boiling water in advance to kill the virus, control the dry water, put the pre-processed garlic in the container first, and then pour the cool sweet and sour water into it;

The fifth step, sweet and sour water can be without garlic, add the lid of the container, put it in a cool place, and put it in the refrigerator in summer, almost more than 20 days, the sweet and sour garlic will be pickled, and you can eat it.

Pickled garlic has to use purple garlic and rice vinegar, the garlic cloves to remove the old skin, immersed in rice vinegar, put into a small jar and seal tightly, until the Chinese New Year's Eve is opened, the garlic cloves are verdant and green, the garlic spicy acetic acid is fragrant and dissolves together, it is the best condiment for eating dumplings, and it can also be used to mix cold dishes, <>

1000 grams of purple head garlic, 500 grams of rice vinegar.

1. Choose a clean clay pot or glass jar as a container for pickling garlic;

2. Choose the purple head garlic, peel and wash it, dry it, put it in a clay pot or glass jar, there must be no oil in it, pour in rice vinegar until it is just over the garlic, cover it, put it at 10 degrees -15 degrees Celsius is best under the condition of sunlight, soak for about 10 days The garlic is emerald green, and move to a cool place for storage, and use it as you go.

This pickled garlic is more than soaked on the eighth day of the lunar month, because the temperature of this season is very suitable, so it is called Laba garlic. Eating some laba garlic often in winter is good for people's body, not only sterilizing, but also detoxifying. The finished garlic is emerald green and has a sour and spicy taste, which is very delicious.

Eating dumplings is even more beautiful.

Tips. Pickled eight garlic has to use purple garlic and rice vinegar, remove the old skin of the garlic cloves, dip them in rice vinegar, put them in a small altar and seal them tightly, until Chinese New Year's Eve is opened, the garlic cloves are verdant and green, garlic and spicy vinegar are sour and fragrant together, and they come to the nose, which is the best condiment for eating dumplings, and cold dishes can also be used, with a unique taste.

1.Why do you have to use purple garlic to pick up garlic?

The purple garlic cloves are soaked through, the garlic cloves are hard and porcelain, and the soaked garlic is crispy and fragrant.

2.Why do you have to use rice vinegar to pick up garlic?

The rice vinegar is light in color, soaked in garlic as before, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet. The old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is poor, especially smoked vinegar, slightly mushy, maybe this is its characteristics.

Ingredients: 1000g garlic Accessories: appropriate amount of rice vinegar.

Step 1Peel off the skin of the garlic, wash it with water and dry it in controlled water.

2.Place the garlic in a clean, oil-free glass container.

3.Pour rice vinegar into a glass container.

4.Rice vinegar submerged with garlic.

5.The mouth of the bottle should be sealed and the lid should be closed.

6.After about seven days, the garlic is green and ready to eat.

Tips: Choose rice vinegar to soak laba garlic, and pick up bad garlic.

The pickling method of sweet and sour garlic is as follows:1. Cut off the garlic stems, leaving about 6 cm of false stems;

2. Wash the garlic and drain the water;

3. Put the garlic into the jar, put a layer and sprinkle a layer of salt, fill it into half a jar, and then add water. Pour garlic, salt and brine into another tank every morning and evening, and pour the garlic in the tank with salt water to make it all wet and marinated;

4. Take out the pickled garlic and dry it once a day;

5. Put the half-dried salted garlic into the empty jar, only half of it, and leave half of it to prepare to pour the sugar solution;

6. Boil the vinegar, then mix the brown sugar, dissolve the saccharin with a little boiling water, and then mix it into the sweet and sour solution;

7. Pour the prepared solution into the garlic jar for brewing, and put a cross-shaped bamboo strip in the jar to prevent the volume of garlic from expanding and flushing out of the cylinder;

8. Paste the cylinder mouth with leather paper, and then coat it with pig blood lime to make the cylinder mouth closed tightly.

Pickled sweet and sour garlic method:

Ingredients: 5 grams of salt, 80 grams of balsamic vinegar, 80 grams of sugar, 480 grams of garlic.

Excipients: 200 grams of cold boiled water.

Specific steps: 1. Prepare fresh garlic heads.

2. After peeling and washing, drain the water.

3. Pour into a container: add salt and sugar.

4. Pour in balsamic vinegar.

5. Pour in cool boiled water.

6. After stirring well, cover the film and put it in the refrigerator to marinate for 2 days.

7. Prepare a small container, scald it with boiling water and let it cool.

8. Remove the pickled garlic from the refrigerator.

9. Pick them into small containers one by one.

10. Pour in the sweet and sour sauce.

11. Cover and marinate in a cool place for one month, then it can be eaten.

Ingredients: 5 grams of salt, 80 grams of balsamic vinegar, 80 grams of sugar, 480 grams of garlic, 200 grams of cold boiled water.

1. Prepare fresh garlic heads.

2. After peeling and washing, drain the water.

3. Pour into a container: add salt and sugar.

4. Pour in balsamic vinegar.

5. Pour in cool boiled water.

6. After stirring well, cover the film and put it in the refrigerator to marinate for 2 days.

7. Prepare a small container, scald it with boiling water and let it cool.

8. Remove the pickled garlic from the refrigerator.

9. Pick them into small containers one by one.

10. Pour in the sweet and sour sauce.

11. Cover and marinate in a cool place for one month, then it can be eaten.

Ingredients: 500g garlic

Excipients: 2 carrots, appropriate amount of Chinese cabbage, appropriate amount of salt, appropriate amount of white vinegar, half a green onion.

1. Peel the garlic into garlic cloves and peel off the garlic coating.

2. Rinse with water.

3. Drain the water.

4. Put it in a container, put in 3 tablespoons of salt and shake the container a few times, so that the garlic cloves are slightly evenly coated with salt.

5. Prepare a clean and oil-free container, and put the salted garlic cloves and the salt in the bowl into it.

6. Add white vinegar, the white vinegar is just over the garlic cloves.

7. Close the lid and place it in a cool place.

8. After three days, the garlic cloves gradually turn green.

9. At this time, you can prepare other ingredients. Wash and peel the carrots and cut into shreds.

10. Cut the green onions into oblique slices.

11. Wash and shred the cabbage.

12. Put the shredded carrots, sliced green onions and shredded cabbage into a bottle with garlic cloves. Add an appropriate amount of white vinegar. White vinegar can be left uncooked.

13. Close the lid and put it in a cool place for four or five days.

14. After four days, take out the side dishes and put them on a plate and drizzle with sesame oil. Eat as you go.

15. Mix well and serve.

2.Peel off the old skin of the new garlic, soak it in cold boiled water in a basin for about 24 hours, and add accessories. 3.

Pour cold water, balsamic vinegar, sugar, light soy sauce, salt, etc. into the pot. After heating, pour it into a basin, stir well and let it cool for later use.

Pickling method of garlic 500 grams, appropriate amount of salt, 400 grams of vinegar, 200 grams of sugar and sweet and sour garlic

1. Peel off the old skin of the garlic and put it in a pot;

2. Then add 2 tablespoons of salt and stir well with a spoon until the salt melts;

3. Prepare a clean bottle, put the pickled garlic in it, and then spread a layer of sugar on it;

4. Pour the vinegar into it, cover it with a lid, and then put it in the refrigerator and store it for half a month before eating.