How to pickle garlic, how to pickle garlic

Many people like to eat sweet garlic.

Especially when eating fatty meat foods, eating some sugar garlic not only removes greasy, but also promotes human digestion and absorption.

So today, let's share how we make sweet garlic at home! Food. Material.

Ingredients: 40 heads of garlic, 1000g of soy sauce, 500g of vinegar, 50g of sugar, 1000g of water

Excipients: 2g of Sichuan pepper and 6g of star anise. Law.

1. Peel off the outer layer of fresh garlic and cut the root with a knife.

2. Put the garlic in a pot and soak it in water overnight to remove the spicy taste of the garlic.

3. Take out the soaked garlic and control the moisture.

4. Prepare soy sauce, vinegar, peppercorns, and ingredients.

5. Pour soy sauce, vinegar, Sichuan pepper, ingredients, sugar and water into the pot, bring to a boil over high heat, then turn off the heat and let cool.

6. Pour the juice into a container.

7. Soak the whole garlic in the vinegar sauce. Be sure to seal, cover tightly, and keep in a dark place. Wait about 10 days before you can eat.

8. At this time, the color of the garlic has turned red, and it has already tasted.

1. The cleaned garlic must be dried until dry, so that the good sugar garlic is not easy to deteriorate.

2. Garlic is about 6 catties, soy sauce and water are.

In a ratio of 1:1, soy sauce and vinegar are.

2:1, if the amount of garlic increases, adjust the amount according to the ratio.

3. Cover the garlic with the sweet and sour sauce for marinating the garlic.

4. The utensils should be placed in a cool place.

A good way to teach you pickled garlic.

Here's how to pickle garlic:

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, after soaking, the garlic should be soaked and the tail should be turned down to control the water, and the water should be controlled until there are not too many obvious water droplets.

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, then turn off the heat. 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 sugar garlic is transparent, and as time goes by, the soup and the sugar garlic will become 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: 100 heads of new garlic with green garlic stalks (now there are fresh garlic on sale in spring, and the garlic stalks have been removed, which is simpler and easier to use), 60 grams of salt Aged vinegar or balsamic vinegar (rice vinegar can also be used if you don't like color) 1000 grams (2 catties) 800 grams of sugar, the ratio of sweet and sour is 1 catty of vinegar and 8 taels of sugar (you can also adjust it according to your own taste).

Production:

1.Cut off the garlic stems and whiskers and peel off the skin.

2.Rinse and soak in clean water (tap water is sufficient) for 24 hours (change the water once in between).

3.Remove the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, stirring twice a day.

4.Remove it and put it in the prepared container (it should be dry, oil-free and water-free), and the soup marinated when marinating garlic should not be put into the container, just throw it away.

5.Take a clean, waterless basin, pour in the vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil over fire).

6.Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly.

Special emphasis added:

The sweet and sour sauce does not need to be boiled on the fire, just mix well; Do not use plastic containers for pickling garlic; When preparing sweet and sour sauce, because the size of the garlic will be different every year, it can be prepared by one catty, as long as the sweet and sour sauce is not over the garlic, do not mix too much, so as not to waste; Because the garlic has already been salted, there is no need to put salt in the sweet and sour sauce; When storing, it can be stored at room temperature in a place where the sun does not shine directly, and it can be stored for n years, and the sweet and sour sauce of pickled garlic is used to mix cold dishes, and the taste is quite good;

Here's how to pickle garlic:

Tools and materials: kitchen knives, panels, pot bumpers, spoons, basins, chopsticks, waterless and oil-free jars, scissors, garlic smile covers, water, sugar, salt, rock sugar, white vinegar, millet spicy, liquor.

1. Peel the new garlic you bought back and leave the most tender layer inside, remove the hair roots, and leave about 1 cm on the garlic stem.

2. Rinse the processed garlic with clean water, take it out and put it in a stuffy or water-controlled utensil, and put it in a ventilated place to dry the water, which takes about 3 hours.

3. Start boiling sweet and sour sauce while cooling the garlic water, pour 1 kg of water into the pot and put 100 grams of sugar and 50 grams of salt, ** boil the water, and boil the rock sugar and salt over low heat to cool.

4. Pour the cool salt and sugar water into an oil-free and waterless basin, add about 120 grams of white vinegar and stir evenly for later use.

5. Take a waterless and oil-free jar, the canned bottle I use, it is best to use high temperature sterilization, put the garlic that controls the dry moisture into the jar, and pour in the cold juice.

6. Cut the prepared millet spicy (millet spicy should be washed and drained in advance) with scissors and put it in half, and finally pour in the liquor, cover it in a cool and ventilated place, and marinate it for about 20 before eating.

Hello, the method of pickling sugar garlic is as follows, you need to remove 2 catties of garlic and keep one or two layers of skin inside, cut off the root system, put it in a basin to clean it, add cold water and salt, stir evenly and soak for 24 hours, drain the water after taking it out, add water, vinegar, sugar and salt to the pot to make sweet and sour water, and put it in a container with garlic to seal and store it. 1. Reduce the ordering of takeout Now life is becoming more and more convenient, many people stay at home and like to order takeout at home, but takeout can not eat more, various links will affect food, so eating less takeout is healthier. 2. Avoid going to restaurants often Don't always ask friends out to eat, or the family likes to eat out, this is very bad, the food outside tastes really good, and you can't eat it often, after all, it's not as healthy as your own cooking.

3. Don't want big fish and big meat Now the standard of living has gone up, eating is not only to fill the stomach, many people have begun to delicacies from the mountains and seas, big fish and meat, which is actually wrong, and a light diet is a healthy performance. 4. Eat a balanced diet, eat with meat and vegetables must be balanced, not picky eaters, and with meat and vegetables, vegetarian eating alone is not nutritious, eating meat alone is too greasy, so it is healthy to eat with a balanced diet. 5. Do it yourself, if you have the conditions, try to grow some organic vegetables by yourself, and the food you grow yourself is more assured and healthier, and you can also cultivate your sentiment by growing your own vegetables.

In the first step, peel off the outer skin of the garlic, leaving only the innermost two layers, and then cut off the garlic head.

The second step is to soak the garlic in lightly salted water for a day.

The third step is to make the sweet and sour soup of pickled garlic.

The fourth step is to take a dry jar, put the drained garlic into it, pour in the cooled sweet and sour soup, and then pour the liquor evenly on the surface.

The final step is to close the jar.

Ingredients: 800 grams of garlic (white skin). Seasoning: 50 grams of white sugar, 400 grams of white vinegar. Features: Sweet and sour.

【Sweet and sour garlic】——

Ingredients]: 3 pounds of garlic, 10 spicy millet.

Seasoning]: 100 grams of rock sugar, 120 grams of white vinegar, 50 grams of salt, 1 kg of water, 20 grams of high liquor.

Production methods and steps——

Step 1]: First of all, peel the new garlic you bought back and leave the most tender layer inside, remove the hair roots, and leave about 1 cm of garlic stems.

Step 2: Rinse the processed garlic with water, take it out and put it in a panel or a container that can control the moisture, and put it in a ventilated place to dry the water, which takes about 3 hours.

Step 3]: Start boiling sweet and sour sauce while cooling the garlic water, pour 1 kg of water into the pot and put 100 grams of sugar and 50 grams of salt, ** boil the water, and boil the rock sugar and salt over low heat to cool.

Step 4: Pour the cooled salt and sugar water into an oil-free and waterless basin, add about 120 grams of white vinegar and stir evenly for later use.

Step 5]: Take a waterless and oil-free jar or canned bottle, the canned bottle I use, it is best to use high temperature sterilization, put the garlic that controls the dry moisture into the jar, and pour in the cold juice.

Step 6]: Cut the prepared millet spicy (millet spicy should be washed and drained in advance) with scissors and put it in half, and finally pour in the liquor, cover it in a cool and ventilated place, and marinate it for about 20 before eating!

Product Picture]: It should be delicious, the sweet and sour "sweet and sour garlic" is made, if you like it, believe me to try it!

Tips for making it—

As the saying goes: "If you don't pickle garlic at home, you don't eat for a year", every spring and summer season is the season when fresh garlic goes on the market, and pickled garlic has become a must-do thing for my family's spring and summer communication, because I am a lover of garlic as I love life, and I like to order garlic every day for stir-frying. I love the pickled sweet garlic even more, and I can eat two or three heads of garlic in one meal.

The method of pickling garlic shared with you today is inherited by my mother's mother, and the sweet garlic made is sweet and sour, crispy, and simple to make, so novices can succeed at one time. However, we should pay attention to the following points when making it.

1) Pickled garlic must be crisp with fresh garlic, it will be better to choose purple garlic, and the garlic can be slipped into the skin, don't leave too much. After washing the garlic, be sure to dry the water, if there is water, the garlic is easy to pickle.

2) The boiled sauce must be thoroughly cooled before pickling, the proportion of sweet and sour should not be entangled, generally according to my ratio of sweet and sour, you can also increase or decrease the appropriate amount according to personal taste. You can also use full vinegar and add sugar to soak, I personally recommend that you do not soak in full vinegar, because it will be very sour if you marinate for a long time, but if you like it, you can also use brown sugar and rice vinegar for pickling. But the juice must be submerged with garlic.

3) The pickled canned bottles should be sterilized at high temperature, not stained with water or oil, and finally put some liquor, which can be sterilized and prevented from being pickled.

4) When taking the pickled sugar garlic, use waterless and oil-free chopsticks, be sure to cover the lid, and put it in the refrigerator for storage in the hot weather in summer.

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. Ingredients are needed.

500 grams of fresh garlic, 500 grams of water, 15 grams of salt, 50 grams of sugar, 50 grams of balsamic vinegar.

Method. 1. Peel off the outer skin of the fresh garlic, leaving one or two layers of inner skin, and cut off the excess garlic roots and stems. After the garlic is processed, clean it, control the water and set aside.

2. Add water to the pot, pour salt, sugar, balsamic vinegar, etc. into the pot, mix evenly, boil the sweet and sour water, turn off the heat and cool for later use.

3. Add some water to the cauldron, put it into the jar to hold the pickled garlic after boiling, which can play the role of sterilization and disinfection.

4. After the sweet and sour water is cooled, pour the water into the jar, cover the lid and seal it for preservation, basically you can eat it in about a month.

The biggest role of garlic is as a seasoning, making meals more delicious, especially when cooking meat food, its nutritional value can reach the maximum, if you fry vegetables, stir-fry minced garlic and then stir-fry vegetables, it will make vegetables sweeter. Pickled garlic is a kind of pickle, so it is also a good choice to eat it once in a while and change the taste.