How to pickle garlic deliciously, eat it at home, how to pickle garlic delicious?

Sweet and sour pickled garlic] Ingredient list: new garlic (3 catties), sugar (1 catty), white vinegar (3 catties).

Production steps: Step 1: First of all, we have to buy new garlic on the market this season, the size of the garlic should not be too big, it is too big to pickle, so the size is moderate.

Step 2: Let's process the garlic, put the garlic we bought back into the water, rinse it, drain the water and remove the skin on the outside of the garlic; But don't remove it completely, just leave one or two layers inside, and then cut off the stalks and whiskers underneath.

Step 3: Then soak the garlic in clean water, add an appropriate amount of salt and soak for a day and a night, remember to stir it from time to time.

Step 4: Take out the soaked garlic and put it aside to control the moisture, there can be no water on the surface, it will be easy to deteriorate if there is water, and it is time to store it. Find an airtight jar, clean it with hot water, and set it aside to dry.

Step 5: After controlling the moisture, pour the garlic into the jar, mix the vinegar and sugar in a ratio of 3:1, melt the sugar, and pour it into the jar; The amount of white vinegar should be submerged in garlic, then shake it some, cover it with a lid and seal it, and put it in a cool and ventilated place to marinate for about half a month.

Tips]: 1. Choose new garlic because it is more tender, and it tastes better and crisper after pickling.

2. Soaking in water for a day can reduce the pungent taste of garlic, and it will taste better and easier to taste after soaking.

3. Be careful not to permeate the air, if the sealing of the jar is not very good, you can cover it with a layer of plastic wrap, and then cover the lid.

Pickled garlic moss is the best way to eat, simple and easy to learn, and it is not bad to make a jar for a month at a time.

One: pickled garlic.

Ingredients: 3000g garlic, 1500g sugar, 1500g rice vinegar, 500g salt.

Method:1First remove the skin of the prepared garlic, pay attention not to peel it off completely, and then put the prepared garlic into the salt water and soak it for 24 hours, pay attention to change the water in the middle, and then take out the soaked garlic, drain the water and set aside.

2.Add an appropriate amount of rice vinegar and sugar to the jar and stir well until the sugar is all melted, and then put the prepared garlic into the jar to marinate. Generally, it can be eaten after 20 days, because it is a pickled product, so don't eat it too early.

Two: pickled pesto.

Ingredients: garlic, ginger, soy sauce, rice vinegar.

Method:1Remove the skin, roots and stems of the prepared garlic, soak the processed garlic in clean water for 24 hours, note that the water needs to be changed in the middle, and then take out the soaked garlic and drain the water for later use.

2.Add an appropriate amount of soy sauce and rice vinegar to the pot, bring to a boil over high heat, add the red pepper, ginger and garlic and put it in a glass jar.

3.Then add the drained garlic and put it in a cool position, generally half a month later, you can eat.

Ingredients: 600 grams of garlic Accessories: 750 grams of rice vinegar.

Steps:1Prepare the garlic.

2.Peel off, rinse and dry.

3.Place in a clean container.

4.Pour in the rice vinegar and add the garlic.

5.Cover and place in a cool place.

6.After a few days of marinating, the color of the garlic begins to slowly turn green, and it is ready to eat after about 15 days.

1. Choose fresh purple-skinned garlic.

It is best to use fresh purple-skinned garlic to pickle laba garlic, garlic cloves are relatively smaller than white-skinned garlic and easier to pickle, and the garlic aroma of purple-skinned garlic is richer, the water content is more, and the pickled laba garlic taste is also more crispy. When choosing garlic, do not use garlic with wilted, moldy and insect eyes on the surface, and choose whole, compact, full particles, and unsprouted garlic, so that the pickled laba garlic can be beautiful in appearance and crisp in taste.

2. Marinate in rice vinegar.

Many people choose to use aged vinegar when pickling laba garlic, in fact, any vinegar can be pickled laba garlic, but it is recommended that everyone use rice vinegar. This is because the color of aged vinegar is darker, and when you soak laba garlic, it will affect its greenness to some extent, and white vinegar is mostly made of acetic acid, and the taste is poor and the acid is too high, while rice vinegar is made of glutinous rice, millet, sorghum and other grains and fruits as raw materials, the color is light, and the taste is more sweet, so the color of Laba garlic pickled with rice vinegar is better, and the taste is more sweet and sour.

3. Cut off the bottom of the garlic.

People who like to eat laba garlic will feel that the process of pickling laba garlic is too long, and it takes about ten days from making laba garlic to sending it to the mouth. There is also a way to shorten the pickling time of laba garlic, when processing garlic, only need to cut off its bottom for pickling will reduce the curing time, which can not only allow vinegar to penetrate into the inside of garlic faster, but also quickly wake up dormant garlic and stimulate allicinase, thereby speeding up the process of garlic turning green. If you want to go faster, you can also cut off the head of the garlic.

Pickled garlic. Ingredients: Purple garlic, rice vinegar, rock sugar.

1. Peel off the skin of the purple-skinned garlic by hand, and pick out the peeled garlic cloves with scars, dry and rotten, and sprouts.

2. Rinse the selected garlic with water, wash the soil and dust left on the garlic cloves, and wipe the water dry with kitchen paper. Cut off the bottom of the garlic with a knife to speed up its pickling and greening time.

3. The best container for pickling laba garlic is glassware or jar or enamel jar, and metal products should not be used, as the acetic acid in vinegar has a corrosive effect on metal. It is best to scald the container with boiling hot water in advance, do a good job of sterilization and disinfection, and dry it or wipe it with kitchen paper after scalding, so as to achieve a water-free and oil-free state, so as not to cause garlic to rot and deteriorate.

Pickled sweet and sour garlic needs to be sealed in a jar, and the common practice is as follows:

Ingredients: 750 grams of garlic, 100 grams of salt, 300 grams of brown sugar, 800 grams of balsamic vinegar, 800 grams of water.

First, prepare the garlic that needs to be processed.

2. Tear off the skin of the garlic.

3. Pour cold boiled water into the pot, add salt, stir to dissolve.

Fourth, put the peeled garlic into the salt water grip and soak it for three days;

5. Then boil water in a pot and add brown sugar and balsamic vinegar;

6. Boil until all the sugar is melted;

7. Put garlic in the glass jar;

8. Pour in the pickled sugar water and cover the lid;

After two months of stirring and marinating, the sweet and sour garlic is ready.

June and July is the season when new garlic is on the market, take advantage of this time to pickle some sugar garlic, not only taste sweet, crisp, tender and refreshing, but also can play a role in removing fishy greasy and helping digestion. Traditional Chinese medicine believes that sweet garlic has the effect of avoiding poison and can eliminate redness and swelling on the body.

Garlic is originally a hot food, and if you eat too much, it is easy to get angry with the liver, but the sugar garlic soaked in white vinegar and white sugar not only reduces the spicy taste of garlic, but also eases its pungent nature, so even people who are deficient in yin and fire can eat some. Especially when eating fatty meat foods, eating some sugar garlic can not only remove the oiliness, but also promote the digestion and absorption of the human body.

The pickling of sweet garlic is very simple: take the new garlic in spring, remove the outer skin, leave only a layer of tender skin inside, and soak it in light salted water for half a day to a day after washing, which can play a role in disinfection and make the garlic easier to preserve; Take out the garlic soaked in salt water, drain the water, put it in a jar or enamel jar, glass bottle, and add white sugar and white vinegar, generally speaking, 500 grams of garlic needs about 750 grams of sugar, and the amount of vinegar is added according to your taste; Finally, add an appropriate amount of cold boiled water, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, close the lid on the container and seal it, and it can be eaten in about 2 weeks to a month.

After the garlic is marinated, not only the garlic can be eaten, but the juice used to marinate the garlic can also be used for seasoning. When grilling fish, it is common to use sugar, vinegar and cooking wine to make the sauce, and the sugar and vinegar are directly replaced with sugar and garlic juice, which has a different taste.

When eating sweet garlic in a restaurant or buying it outside, be aware that if the garlic is a little bitter, it may be that saccharin was added when soaking, and it is best not to eat such sweet garlic.

Garlic marinated as follows these steps to taste good:Ingredients: 20 heads of garlic, 350 grams of sugar, 900 grams of white vinegar, 200ml of cold boiled water, 70 grams of salt, 1 jar, etc.

1. Wash the garlic well.

2. Cut the underground roots of the garlic and remove the skin.

3. Cut off the yellow part of the head with scissors, soak it in salty salt for 4 hours to sterilize, and then remove the moisture.

4. Mix the white vinegar, salt, sugar, and water next to the mausoleum, and boil it on the fire to cool for later use.

5. Prepare a container scalded with salt-free and oil-free boiling water.

6. Put the garlic in a container and you can eat it after a month.

Garlic finger wash and drain.

Peel the garlic and rinse it with water and drain.

Add rock sugar and soy sauce to melt.

Put 50g of rock sugar in a basin and pour 150g of soy sauce into Weixiang. Heat on an induction cooker until the rock sugar melts, then let cool for later use.

Put the garlic in a bottle and pour the sauce.

Put the dried garlic in a bottle and pour in the boiled sauce and drown the garlic granules.

Break the garlic into small cloves, clean it, dry it with moisture, prepare to clean a clean jar, pour a little light soy sauce before the split, add a handful of rock sugar, put the garlic in, add a few chili peppers, cover the lid and marinate for a week to eat.