Who knows how to marinate sweet and sour garlic and salted garlic

The pickling method of sweet and sour garlic is as follows:

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.

1. Clean the new garlic with water, cut off the top handles and roots, peel off the outermost layer of skin, leave 1 or 2 layers of skin inside, drain and set aside.

2. Put the drained garlic in a jar. Prepare the brine, the ratio is 1:50, pour the garlic into the jar, soak for half an hour and then pour out the brine.

3. Heat the water in the pot, pour in the white vinegar, sugar and salt and other seasonings, heat and burn the fire, let it cool, this is the juice of the pickled garlic, pour it into the jar where the garlic is placed, seal and marinate in a cool place for 15 days before eating.

4. The ratio of sweet and sour sauce, the ratio of sugar to vinegar is 4:5

5. Every year from April to May is the first season of pickled sugar garlic, as long as it is calculated at this time, we can pickle sugar garlic later. The pickling of Tangshan can be made by two methods: red vinegar and white vinegar. Generally, the sugar and acid we see on the market are made of white vinegar and white sugar, and some of the pickling methods in some homes are pickled with red vinegar and white sugar, as well as red vinegar, soy sauce, and white sugar.

However, our family pickles sugar and acid, generally using white vinegar and white sugar, garlic and garlic with vinegar and three catties of sugar. In this way, the ratio should be that we put the white vinegar and sugar together and boil the white sugar to boil the white sugar, and then wait for the white vinegar to cool down and pour it into the jar where we put the garlic and seal it, and it will be eaten in about 15 to 20 days.

Pickled garlic is very good for rice, so let's talk about how to pickle salted garlic cloves and sweet garlic.

01 In order to make delicious pickled garlic, we need to prepare the following ingredients: fresh garlic, aged vinegar, salt, sugar, and a well-sealed container.

02 We should choose a larger garlic with a fuller fruit, and then we can peel off the skin of the garlic and clean it, it is best to choose fresh whole garlic, so that the pickled garlic is more delicious, and you can make it into a garlic clove if you want to be more flavorful.

03 We first clean the container with clean water, then disinfect it with hot water, and then set it aside to control the moisture.

04 Finally, put the washed fresh garlic into a well-sealed container, then add enough salt (if you have sweet garlic, you can replace the salt with sugar), and you can add some aged vinegar in order to add more flavor, and leave it for a few months.

Pickling method of sweet and sour garlic:

Ingredients: 750g new garlic, 200g sugar, 400g white vinegar, 500ml water, 30g salt.

How-to steps:

1. Peel off the outer skin of the garlic you bought, leave 2 layers of garlic skin inside, and rinse it with water.

g Salt is boiled with an appropriate amount of cool white and the new garlic is put in and soaked overnight, this step is also very important, after soaking in salt water, you can quickly remove the pungent taste of garlic.

3. Add 200g of sugar to the non-stick pan, melt with 500ml of water, and after boiling, add 400g of white vinegar, boil again, and then turn off the heat. Wait for it to cool before using it, this boiled sweet and sour water can taste the taste, and you can adjust the sweetness and acidity according to your liking. Vinegar corrodes the iron pot relatively much, so try not to use the iron pot to cook this sweet and sour water.

After this step, the purpose of sterilization can also be achieved, which is more conducive to the preservation of sweet garlic.

4. After soaking the garlic, the garlic head is facing down, after drying the water, put it in a glass container, and then add the sweet and sour water to cool. Don't overfill it, because gas will also be generated later, so to avoid cracking the glass container, you can also vent it every day.

After marinating sweet and sour garlic for about 1 week, it already has a sweet and sour taste and can be eaten, but if it is marinated for about 1 month, it will be more delicious to add flavor.

1.Select medium-sized fresh garlic, wash and remove the roots and stems, leave the stem 2 cm long, peel off the outer skin, leave one or two layers of tender skin inside, soak it in water for 2 days, change the water once or twice a day, mainly to remove the spicy taste of garlic.

2.After two days, remove and drain the water, remove the floating skin, sprinkle salt evenly, sprinkle a layer of garlic with a layer of salt, dry marinate without water, turn it once or twice a day to make the salt evenly salted, and marinate for 4 days.

3.Even the garlic core is marinated thoroughly (broken by hand to make it translucent), then fished out, cooled in a basin, removed the floating skin, poured out the salt water, and then evenly stacked the garlic into a washed jar (with pickled Sichuan kimchi jar).

4.Use pure water to dissolve the white sugar, add enough sugar and purified water in proportion, stir the white sugar, and add it to the jar of garlic when it is cool to not be hot.

5.Cover the lid, seal the mouth of the altar with water, marinate for 15-20 days before eating, add rice vinegar to the altar 3 days before eating, add an appropriate amount according to personal taste, you can also add an appropriate amount of osmanthus, and finally the pickled sugar garlic is crystal clear, refreshing and pleasant.

Note: The time to add vinegar is added 3 days before serving, so you can grasp the acidity of the sweet garlic.

1. All sweet and sour garlic, I made a jar of sweet and sour garlic, after 3 months of sealing the altar, yesterday I finally could eat, quite good. In fact, the sweet and sour garlic method is very simple, the specific method is as follows: after the new garlic comes down in spring, buy 10 catties, do it not too tender, and then peel off the skin of the garlic surface, cut off the whiskers at the root with a knife, be careful not to hurt the garlic, soak it in clean water for 48 hours, and change the water in the middle, mainly to remove the spicy taste of garlic; Remove the garlic and dry the skin; Yard into the jar, pour vinegar or white vinegar, be sure to not have garlic, pour in 1 pound of sugar, the proportion is about 10:

1.A few days ago, you must turn it regularly, and wait until the sugar is completely melted, and the spicy smell of the garlic is almost over, then you can seal the altar, put it in a cool place, and you can check it regularly during the sealing period, and you can eat it in about 2-3 months.

Salted garlic ingredients: garlic, soy sauce, seasoning, salt, Sichuan pepper.

Preparation of salted garlic:

1. Pour water into the pot, add soy sauce, Sichuan pepper, spices, salt, and boil into a thick juice (if you want to make sweet and sour garlic, just add sugar and vinegar seasonings).

2. Leave it to cool thoroughly.

3. Pour in the garlic. Seal and eat in a few days.

1.Peel off the skin of the new garlic, leaving only one or two layers, and cut off the head and tail.

2.Take a clean container, it is best to scald it with hot water to sterilize it and control drying.

3.Put the peeled new garlic into a container, add two taels of sugar to each pound of garlic, and add rice vinegar to cover the new garlic.

2. The new garlic is relatively clean, and it is enough to keep it clean when peeling the garlic. If you are not at ease, you can clean the peeled garlic and dry it completely before pickling; or soak in light salt water for half a day, which can play a role in disinfection;

3. You can also put the sugar in rice vinegar and heat it to melt, let it cool thoroughly before soaking the garlic. However, it takes a long time, and I usually don't heat it, so it can melt by shaking it directly.

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

Sweet and sour garlic:

1. Peel off 2-3 layers of old skin from garlic, leave tender skin, cut off fibrous roots and false stems, leave 3-4 cm in the part of false stems, dig the roots of garlic into a concave shape, easy to taste, peel the garlic into clean water and soak it for two days and one night to remove the pungent taste of garlic, and change the water in the middle.

2. Remove the soaked garlic with the false stem facing down for one day, and control the water in the garlic.

3. Put the ingredients together and boil, boil for another 2 minutes after boiling, and let cool.

4. Wash the clay jar to ensure that there is no oil in the jar, take boiling water and scald it to eliminate the poison, put it into the garlic, pour in the sweet and sour sauce, and seal it for 2 months before eating.

Salted garlic: 10 catties of fresh garlic, 7 packets of vinegar, 1 packet of soy sauce, salt, and ingredients.

1. Peel the garlic, leave two to three layers of skin wrapped in garlic cloves, and soak it in a large pot, it takes about three days, during which you need to change the water many times, and when the soaked water does not smell of garlic, dry it and set aside.

2. Put an appropriate amount of water, salt and ingredients into a pot and boil. Cool thoroughly, put the garlic in a container, pour it into the container with boiling seasoning water to soak the garlic, about a month is OK, you can put more salt if you want to eat salty, and you can put more brown sugar if you want to eat sweet. Brown sugar is also put into the seasoning water to boil、

Note, raw water should not be brought into the container of pickled garlic, and there should be no oil, otherwise the garlic will become moldy and deteriorate.

Choose garlic, remove the old skin, put it in a sealed jar, pour vinegar over the garlic, put in an appropriate amount of sugar, seal it well, and marinate it for about 20 days.

I'm also preparing to pickle, and some say that the tank is upside down, and some say that the tank is not poured ......Is it going to be down!! Crash ......In other words, IKEA's sealed jars are not cylinders