How to make sweet and sour soaked garlic, how to make sweet and sour soaked garlic

Sweet garlic is made of garlic, the color is white or light brown, translucent, sweet and sour taste, and it is the best pickle. Sweet garlic is a delicious recipe with sweet garlic in a sauce jar.

Sauce jar with sweet garlic (2 photos).

The main raw materials are garlic, salt, brown sugar, vinegar, etc., and this dish has the effect of preventing influenza, preventing wound infection, ** infectious diseases and deworming.

Method 1 ingredients:

10 whole garlic, 1 2 tbsp salt, 1 1/2 cups brown sugar, 3 cups white vinegar, 2 cups water, 1 tsp salt, 1 tbsp soy sauce.

Method: Sweet garlic.

Sweet garlic (3 photos).

1) Peel off the skin of 10 whole garlic cloves and set aside.

2) Boil 1 pot of water, add a little salt to dissolve, turn off the heat, then add garlic to soak for 20 minutes, and remove it.

Drain and let cool.

3) Put all the ingredients of the seasoning in a pot and mix and heat, boil and then cool off the heat, that is, sweet and sour sauce.

4) Put the garlic and the cooled sweet and sour sauce into a container to marinate, the sweet and sour sauce needs to cover the garlic, and put it in the refrigerator to soak for more than 2 weeks after capping, which can be stored for about 1 2 months.

Method 2: Select purple-skinned garlic, remove the hair roots, leave the garlic stems centimeters, peel off 1-2 layers of skin, and wash. Prepare 3 kg of salt and 3 kg of water for every 100 kg of garlic. When entering the tank, a layer of garlic and a layer of salt, dust a little water.

In order to facilitate the pouring of the tank, the garlic is filled with water in the tank on the night of the tank, and the water is level with the garlic. After refilling, turn it by hand and turn it again on the morning of the second day. From the 3rd day of entering the tank, change the water 1 time a day for 3 consecutive days to remove the spicy taste.

Fish, drain for 1 night, and enter the altar on the 2nd day. Put 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic. The altar is sealed and placed in a cool place.

Every 1 day, from 8 p.m. to 5 p.m. the next day, open and deflate once, a total of 5-6 times, pay attention to fly prevention when deflate. From the sealing of the altar, roll the altar once a day in the morning and evening, and after 2 months, it can be eaten.

Method 3: Sugar garlic.

Sweet garlic. Remove the fibrous roots of the garlic, peel off 2 layers of skin, leave about 2 cm of garlic stems, soak in water for 7 days, and change the water 3 times to eliminate the astringency and spiciness. The first soak for 3 days to change the water, the second soak for 2 days to change the water, and the third time to soak, you can put a piece of ice (as small as you like) to reduce the water temperature and speed up the removal of the residual pungent taste of garlic.

After soaking, remove it, drain the water, then add kilograms of salt per 100 kg of garlic, marinate for 1 day, and turn the tank 1 time in the middle. Then out of the tank to dry for 6 hours, until the garlic is not dripping, move to a cool and ventilated place, turn it over frequently, and put it into a jar of sugar after it cools. Generally, each jar contains 20 kilograms of garlic, puts 125 grams of osmanthus and kilograms of sugar, and then pours in the pre-prepared soup (4 kilograms of water, 250 grams of high vinegar, 275 grams of salt), with 1 lotus leaf (or banana leaf), 1 piece of oil cloth and 1 piece of white cloth, seal the mouth of the altar and tie it tightly, and place it in a cool place.

Roll the jar 1 time a day to accelerate the dissolution of sugar; Deflation once every 1 day, open the seal for 6 hours each time. Ready to eat after 40 days.

It is best to use purple garlic to make sweet garlic.

1. Pickled garlic.

Ingredients: light salt water, 3 kg of sugar, 10 kg of rice vinegar, garlic.

Method:1Peel off some of the old skin from the outside of the fresh garlic to leave two layers of inner skin.

2.Cut off the base of the garlic with a knife.

3.Cut off the garlic at the roots, not too deep to prevent the garlic from breaking.

4.The stems are also cut shorter with kitchen scissors, leaving about 1 cm long.

5.Prepare some cold boiled water, add a little salt to make light salt water, soak the chopped garlic in the water, soak for a day and a night, and change the water twice in between.

6.Remove the soaked garlic and dry it.

7.Pour the vinegar into an oil-free and waterless pot and boil, mix it into sweet and sour water in a ratio of about 3:1 between rice vinegar and white sugar (the ratio of ten catties of vinegar and three catties of white sugar I use), and stir constantly until the sugar is completely dissolved.

8.Put the garlic in cool, dry water in a sterilized jar.

9.Let the boiled vinegar cool thoroughly.

10.Pour in the sweet and sour that has been adjusted and cooled, and the amount should be over the garlic.

11.Cover the lid and put it in a cool place.

Tips: 1. Sweet and sour garlic must be pickled with fresh tender garlic, the garlic skin after May is a little old, and the taste is biased.

2. The new garlic can be eaten after marinating for a month or two, and the longer the time, the better it tastes. Pickled garlic juice can also be used to season, and when grilling fish or meat, add a little sugar garlic juice to taste good.

3. Every time you eat, be sure to use clean and waterless chopsticks to avoid sweet and sour sauce being polluted and spoiled.

This is the pickling method of sweet and sour garlic, and the secret recipe of 20 years tells you that you are not afraid of spoilage if you put it for a year!

Hello everyone, I am Lao Zuo, I like to eat sweet garlic friends have a good mouth, now is the season of new garlic on the market, and it is the best time to pickle sugar garlic in a year, today Lao Zuo will share with you a sweet and sour garlic pickling method, 20 years of secret recipe to tell you, put a year is not afraid of bad, like to eat sugar garlic friends come and see how Lao Zuo pickled it!

Method: 1. Prepare five catties of purple garlic and peel off the outer skin, leave the innermost layer of skin, and then cut off the root of the garlic and cut off a little of the garlic stem.

2. Prepare a larger basin and pour water, add two spoons of salt, pour in garlic and soak for 24 hours, and the garlic soaked in salt water will not wilt after pickling.

3. After 24 hours, the garlic is soaked, clean the garlic and put it on the rack, spread it evenly and drain the water.

4. Adjust a sweet and sour water: prepare a large bowl without water and oil, add white vinegar or rice vinegar, the amount of vinegar should be determined according to the amount of garlic, stir well in adding white sugar, the ratio of sugar and vinegar is 2:3, and you can add a little brown sugar if you want to be darker.

5. Put the drained garlic into a waterless and oil-free sealed jar and pour the prepared sweet and sour water, which must cover the garlic.

6. Cover the lid and seal it for a month, and put it in a place at room temperature, as far as possible not in a sunny place.

7. Take it out after a month, the pickled sweet and sour garlic is sweet and sour, crispy, there is no spicy taste when eaten, and the developed sweet garlic can be kept for a year.

Families who like this method of pickling sweet and sour garlic remember to collect it.

If you soak garlic, you can first prepare some fresh garlic and put it in clean water, peel it, dry the water and set it aside, and then put the prepared garlic in a sterilized and dry utensil, add an appropriate amount of sugar and white vinegar to pickle, the amount of white vinegar should be completely submerged after the garlic can be, and then sealed and stored for a period of time, until the garlic gradually begins to change color and can be eaten, garlic should be cleaned when it begins to pickle, and there can be no water, After that, sugar is added to make the pickled garlic taste more tender.

If the pickled garlic equipment is waterless and oil-free, the taste of the pickled garlic will not be affected too much, or the prepared garlic is peeled and washed, and then an appropriate amount of white radish and cucumber and other side dishes are added to the garlic for pickling, and then an appropriate amount of wild pepper and some green peppers and other ingredients are added for seasoning, so that the taste of the pickled garlic is more refreshing, so you can try to marinate it in this way in ordinary life.

The practice of vinegar soaking garlic is actually quite much, and in ordinary life, it can be pickled according to personal taste, and vinegar soaking garlic can play a good role in appetizing digestion if you eat some in moderation.

There is no specific standard for the practice and proportion of sweet and sour garlic, according to the different tastes of individuals, it is made with white sugar and white vinegar, and there are also brown sugar and balsamic vinegar. My family loves sweet and sour garlic, so I made a brown sugar and balsamic vinegar version, my husband likes the sweet and sour taste, but I feel that I am not as delicious as the pickled garlic I made, haha, this is the difference in feelings caused by different tastes. Let's take a look at how to do it.

The main ingredient is unknown. 750 grams of garlic.

Accessories. 100 grams of table salt.

300 grams of brown sugar.

Balsamic vinegar 50 g.

800 grams of water.

Step 1: A complete list of sweet and sour garlic preparations.

Prepare fresh garlic.

Step 2: Sweet and sour garlic preparation**.

Tear off the epidermis, remove two, and handle it carefully when peeling it to keep it clean.

Step 3: Sweet and sour garlic recipe at home.

Prepare an appropriate amount of cold boiled water, add salt, stir to dissolve.

Step 4: A simple preparation of sweet and sour garlic.

Soak the peeled garlic in salted water for three days.

Step 5: How to eat sweet and sour garlic.

Bring water to a boil in a pot and add brown sugar and balsamic vinegar.

Step 6: How to make sweet and sour garlic.

Cook until all the sugar has melted.

Step 7: How to fry sweet and sour garlic.

Disinfect and clean the glass jar, wipe it dry, and add garlic.

Step 8: How to cook sweet and sour garlic.

After the boiled sweet and sour water is cooled, pour it in, cover the lid, and pour pure water into the rim of the altar and seal it.

Step 9: How to stew sweet and sour garlic.

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

Finished product drawing. Cooking skills.

The whole process should not be stained with oil and raw water;

When I make it, the garlic has not been cleaned, so when I buy garlic, I must choose carefully, and when I tear the skin, I must keep it clean, if I want to clean it, I must clean it with cool white water, so as not to get stained with raw water;

The skin should be torn until the garlic cloves can be seen;

The jar should be placed in a cool and dry place, and the water in the rim of the jar should be added after it is less, and the lid should be opened regularly to let it air before closing.

Rock sweet and sour soaked garlic is, the amount is five catties, one pound of rock sugar, one pound of vinegar, three and a half catties of tap water, and two salted garlic. Boil the tap water, ice, sweet and sour together, and soak the garlic after cooling.

The sweet and sour garlic soaking method that is not spread in the restaurant is sweet and sour, refreshing and appetizing, and the more you eat, the more you want to eat.

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.

Ingredients: Garlic: 3 catties Balsamic vinegar: 1200 grams Sugar: 600 grams Salt: 50 grams Boiled water: appropriate amount Salt: appropriate amount.

Method: 1: Peel off the skin of the garlic you bought by hand, break it into a clove, and use scissors to cut off the root of the garlic and put it in a pot for later use.

Breaking garlic into a clove can reduce the pickling time, and at the same time, there are not many jars for pickling sweet and sour garlic at home.

2: Put the garlic into a basin, pour an appropriate amount of water to wash it, and put it in a clean, oil-free and water-free container for later use.

3: Pour an appropriate amount of water into the pot in advance, boil it, pour in the washed garlic, pour in the appropriate amount of water and soak for 1 night.

Soaking in cool boiled water is to prevent garlic from being easy to deteriorate during pickling, but soaking garlic with water and salt can remove part of the pungent taste and effective sterilization, but it is best to change the water every 4 5 hours.

4: Find a grid or a steamed caster with holes, spread the soaked garlic evenly on the steaming caster or grid, and put it in a cool place to dry the water on the surface of the garlic.

The soaked garlic must be dried with surface moisture, otherwise it is easy to rot and deteriorate during the pickling process.

5: Find a clean, oil-free and water-free pot, pour in 1200ml of balsamic vinegar, 600g of sugar, 50g of salt, boil the sugar juice over high heat, and melt the sugar completely and let it cool for later use.

If you want to marinate the sweet and sour garlic not dark in color, you can replace the balsamic vinegar with white vinegar, and the pot for cooking the sauce must be clean, oil-free and water-free, so that the sweet and sour garlic can be pickled and the garlic is not easy to rot and deteriorate in overwash.

6: Boil the pickled sweet and sour garlic jar in hot water and wipe it with white wine, then put it in the sun to dry the surface moisture and set aside.

The jar for pickling sweet and sour garlic must be clean, oil-free and water-free, and boiled in hot water before pickling sweet and sour garlic, and then wiped with white wine to dry.

7: Put the dried garlic into the sun-dried container, pour in the cooled sauce, pour in a small amount of white wine, cover the lid and marinate in a cool and ventilated place for half a month, and then you can eat.

Here's how to make sweet and sour garlic: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.