Can dried garlic be pickled sweet and sour garlic

Dried garlic can also be used to marinate sweet and sour garlic.

, but generally use fresh garlic, the following is the sweet and sour garlic method:

Ingredients: 10 kg of garlic, 2000g of brown sugar, balsamic vinegar.

2500g, salt to taste, cool and white.

1. Peel off the skin of the garlic you bought and put it in a basket for later use.

2. Add salt to the cool boil, then soak the peeled garlic for a day, and change the water halfway.

3. Put the prepared sugar and vinegar in a clean and oil-free pot, boil and cool.

4. Dry the soaked garlic, evenly stack it in the glass jar, and then pour in the cool sweet and sour sauce, and pay attention not to fill the glass jar too much.

5. After the sweet and sour garlic is loaded, cover the lid and seal it for storage, and it can be eaten after a month.

Sweet and sour garlic can be pickled, but it is generally better to use new garlic.

Pickling method of sweet and sour garlic.

Ingredients: garlic, brown sugar, balsamic vinegar.

Excipients: salt. Steps.

1.Prepare the garlic.

2.Peel off the garlic grains one by one, leaving a thin coat for each one.

3.Wash and drain the garlic, put it in a bowl, add salt, and marinate it in the refrigerator for 3-4 days, turning it over every day.

4.When the garlic is soft, pour in cold boiled water and rinse and drain.

5.In an oil-free and water-free container, add the garlic and brown sugar on the other until all are in the container.

6.Finally, the garlic is compacted and the balsamic vinegar is poured.

7.Add plastic wrap, cover the lid and put it in the refrigerator, 3-4 days will see the garlic gradually begin to turn emerald green, 20 days to open the lid to eat, usually put in the refrigerator for storage.

No, you need green garlic to do it, it's fresh.

No, the taste is far worse, and you can't eat it at all.

No, it must be fresh garlic.

I have dried garlic at home and want to stay away from sweet garlic.

Sweet and sour garlic can be pickled, but it is generally better to use new garlic.

3000 grams of garlic to the roots, peel off the skin. (Salt first and then soak in water to avoid the chance of rotting) first wash slightly to control the moisture (that is, pour out the water after washing, no need to deliberately blow dry). This way the garlic clove has a little water on the surface to allow the salt to adhere).

Then do not add water, marinate directly with 900 grams of coarse salt for 2 days to remove excess spiciness, turning 2-3 times a day.

After a few days, the garlic and the unmelted salt are covered with enough water to soak for 4 days, and the water is changed every morning and evening to make it crispy. (Put tap water on it, keep the unmelted salt at the bottom as much as possible when changing the water, and let it dissolve slowly) Drain after 4 days. Rinse off excess water and ash with a little vinegar and pour it off.

3.Put it in glassware, metal or plastic products are not recommended. The caps are made of plastic, which is less prone to rust than metal. If the bottle is large and difficult to sterilize, blanch it with hot water and dry it and shake it with a little vinegar before pouring it out.

4.Put 600 grams of sugar, 300 grams of aged vinegar, 2100 grams of water, 150 grams of light soy sauce, and let cool thoroughly after boiling. This can reduce the growth of miscellaneous bacteria and facilitate long-term storage.

5.Pour the cooled sauce into a container filled with garlic. Cover and place in a cool and ventilated place to marinate for 2 months before eating. Remove each time with clean chopsticks.

6.After two months, the garlic gradually turns from white to dark from the outside to the inside, and slowly absorbs the flavor. It's crispy. Eating 10 grams of garlic a day can improve the body's immunity, which is about two medium-sized garlic cloves.

Ingredients: garlic, vinegar, sugar, salt, cool boiled water.

Steps: Step 1: Peel the innermost layer of garlic coat and wash it.

Step 2: Pour 6 taels of salt into boiling water, pour in garlic and soak for 2 to 3 days after cooling.

Step 3, 2 to 3 days later, take out the soaked garlic, rinse and drain I washed it at night, and left it overnight until most of it dried.

Step 4: Balsamic vinegar, sugar, one minxu and two salts are boiled in a pot, stirring while cooking, stirring the sugar to melt, turn off the heat, and wait to cool.

Step 5: Stack the drained garlic, one layer of garlic on top, the second layer on the bottom, layer by layer, and no gaps.

Step 6: After the sweet and sour water cools, pour it into a container, cover the garlic, and sprinkle a salt or two on top.

Step 7, wrap it in plastic wrap, put it in a cool place and store it for about a month before you can eat, but it is a little spicy, my family is at least three months before eating, at that time the garlic is still quite delicious, especially when the old man opened the jar The smell of garlic came to the nose, and the hara seed rolled down.

Step 8、This is a garlic that has been stored for about half a year, and the garlic has a strong aroma。

Step 9、It's not very spicy anymore, it's very delicious.

Tips: I used two 5-liter glass jars. The glass jar should be washed and dried, and then the garlic should be stacked. This one can be kept for a year.

Many people especially like to eat sweet and sour garlic, because it tastes particularly good, and sweet and sour garlic is also very good for the body after eating, it can be anti-inflammatory and sterilized, and has a killing effect on common cocci, bacilli, fungi and viruses. It also prevents cancer and tumors, so garlic is also an anti-cancer plant. Friends with a bad stomach can also eat some sweet and sour garlic, which has a killing effect on bacteria and viruses such as Helicobacter pylori that cause gastritis.

Today, I will introduce to you the pickling method of sweet and sour garlic in spring.

Step Method:

1. When making sweet and sour garlic, first prepare a small basin, then sprinkle two spoons of salt in it, stir well, soak the garlic in the salt water, and soak it for 2 days. After 2 days, take out the garlic, pay attention to the water control head down, at least 3 hours.

2. After the garlic is dried, it can be put in an airtight container. At this time, it is time to adjust sweet and sour water, the ratio of sugar and vinegar is 2 to 3, that is, 3 tablespoons of white vinegar and 2 tablespoons of sugar, and then pour the mixed sweet and sour water into the jar for marinating. Be sure to adjust the proportions, or it won't be delicious.

3. The juice of pickled sweet and sour garlic must be covered with garlic, the lid must be covered and covered tightly, and the lid should be opened every day to roll the garlic inside, otherwise the pickling will not be delicious. It needs to be soaked for a week, otherwise the marinade will not be in place.

Precautions: People are particularly prone to colds during the change of seasons, so it is very good to eat some sweet and sour garlic, which can kill the pathogenic bacteria in the human body, so that you can prevent colds, and also have a relieving effect on cough and fever.

<>Yes. Method: Prepare 5 catties of garlic, soy sauce, rice vinegar, a pack, half a catty of sugar, a piece of ginger, and an appropriate amount of salt.

1. Add salt to boiled water and let cool.

2. Soak the garlic in boiled water for two days.

3. Boil other spices, let them cool, and then put the pickled garlic in and marinate for two days before eating.

Nutritional value: Garlic is quite rich in nutrients, and it also has good therapeutic and medicinal value. Garlic bulbs are rich in protein, oligosaccharides, polysaccharides, fats, minerals, etc.

100g of fresh garlic contains protein as fat, carbohydrate as 23g, crude fiber as ash. Garlic is also rich in sulfur-containing compounds, among which allicin has health care functions such as bactericidal, antibacterial, anti-cancer, and anti-aging. The precursor substance of allicin is alliin.

Alliin in garlic exists in a stable and odorless form, and a colorless oily allicin is formed under the catalytic rock resistance of alliinase. In recent years, there has been an increasing emphasis on garlic. Garlic products have also become one of the most respected health foods in the world today.

Since the 19th century, Pasteur clearly proposed that allicin has a certain antibacterial activity, many scholars have become interested in this research, because allicin has strong bactericidal power, wide antibacterial spectrum characteristics, so allicin is also known as "plant-based natural antibiotic". In recent years, domestic and foreign scholars have conducted research on allicin in many fields such as medicine and animal husbandry.

Old garlic can pickle sweet and sour garlic, but old garlic does not taste as spicy as freshly taken garlic, and if it is freshly taken garlic, its taste is very spicy. So in general, it is best not to use old garlic for pickling sweet and sour garlic, but to use new garlic in spring.

Garlic. Garlic is in the lily family.

Allium is a perennial herbaceous plant with bulbs bulbous to oblate globular shapes, usually composed of many fleshy, petal-shaped small bulbs closely arranged on the outside, and is covered by several layers of white to purple membranous essentia bulb outer skin.

Garlic is native to western Asia or Europe, has a long history of cultivation in the world, is commonly cultivated in the north and south of China, and is suitable for growing in sandy soils with loose soil, good drainage and rich organic matter.

Garlic should be selected before sowing to select the seed petals, pinch them by hand to see if they are full and full, remove the wounded petals, rotten petals, air-dried petals, soft petals, and no bud petals, and plant them according to the size of the garlic cloves when sowing.

The best choice of pickled garlic is fresh garlic, the reason why this is the case, is because the moisture in the fresh garlic is relatively sufficient, so that it can be pickled more tender, more delicious sweet garlic, in the salt sugar garlic is not able to choose the old garlic, the water of the old garlic is less, the effect will be poor, the taste will be poor. The method of marinating sweet garlic is also relatively simple. It is more important that the pickled container must be sterilized.

Can old garlic make sweet garlic.

Be sure to marinate the delicious sweet garlic with fresh tender garlic. The new garlic is pickled and crispy, while the dry skin of the old garlic is stalked, soft, and the color is inferior to the new white-skinned garlic, so it is best to use new garlic.

Production method: take the new garlic in spring, remove the outer skin, leave only a layer of tender skin inside, wash it and soak it in light salt water for half a day to a day, 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.

The freshly pickled garlic turns green after a few days: because, low temperature is necessary to break the dormancy of garlic, activate allicinase, and make garlic green; Altyrase plays a catalytic role in the greening of garlic; The vinegar used to soak laba garlic can increase the permeability of the cell membrane and make the garlic turn green without damaging the cell wall.

Why does pickled garlic turn green.

1. It is related to temperature.

Sweet and sour garlic will turn green when pickled and has a lot to do with the temperature, in a low temperature environment garlic in the process of pickling, there will be a biochemical reaction, so that the garlic turns green, but the nutrients in the garlic will not be lost. If you look closely, sweet and sour garlic turns green when marinated in the winter, but not when marinated in the summer.

2. It is related to the ingredients in garlic.

Garlic contains a large number of sulfur substances, these substances in the low temperature, will react with garlic garlic enzyme to produce thiioiodate, this substance is the predecessor of garlic pigment, when it and garlic allicin exist at the same time, it will make garlic turn green, it is said that this can make garlic turn green, antioxidant capacity is particularly strong, so people eat green garlic after the body is also very good.

Dried garlic should not be used to marinate sweet and sour garlic, and fresh garlic is required to marinate sweet and sour garlic. Many people prefer to eat sweet and sour garlic, but most people don't know that when this garlic is pickled, fresh garlic is needed, so that the pickled taste is better.

When choosing garlic, be sure to choose fresh garlic, not old garlic, because new garlic is crisp and tender, and it tastes better after pickling, while old garlic has less moisture, which will affect the taste after pickling.

To marinate sweet and sour garlic, you need to peel the outer skin of the garlic into garlic cloves, put an appropriate amount of water in a pot, add sugar and vinegar, and boil it for later use.

Put the prepared garlic in a container, pour it in, put in the cool sweet and sour sauce, submerge the garlic, seal it and store it in a cool place.

Sweet and sour garlic is a traditional snack in Jiangnan and northern regions, this food is brown, crisp and sweet, and is the favorite of hot pot eaters.

The time to marinate sweet and sour garlic will not be too long, generally speaking, you can eat it after three days of pickling, of course, it still depends on the specific pickling situation, if you like a stronger taste, you can choose to marinate for half a month to a month or so, so that the pickled sweet and sour garlic is more flavorful.

Ingredients: 40 heads of dried garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar, 2 grams of Sichuan pepper, 6 grams of star anise.

1. Peel off the outer layer of dried garlic and set aside.

2. Take a large basin and soak the garlic with water for one day, changing the water twice during the period.

3. After one day, take out the garlic and drain the water.

4. Put the prepared soy sauce, vinegar, peppercorns, star anise, sugar, and water in the pot and boil over high heat, then turn off the heat.

5. Place the garlic in a clean, waterless container.

6. Pour in the sweet and sour soup, cover the lid and marinate the garlic for 10 days.

The pickled garlic made after the day can be taken out and eaten.