How to make sweet and sour garlic Pickling method of sweet and sour garlic

After the new garlic is bought, peel off some of the old skin on the outside and leave it behind.

1st and 2nd endothelium; Cut off the roots of the garlic and cut the stems shorter, leaving about 1 2 cm long;

Prepare some cold boiled water, add a little salt to make light salt water, soak the chopped garlic in water, soak it for a day and a night, and change the water once in the middle; Remove the soaked garlic to control the moisture;

Mix into sweet and sour water according to the ratio of rice vinegar and sugar 3:1, stir several times to completely dissolve the sugar, the ratio of sugar and vinegar is arbitrary, and put more sugar if you like sweet;

Put the garlic in the dry water in a jar or glass jar, pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.

Tips: 1. Pay attention to picking when buying new garlic, because new garlic has a lot of moisture and is easy to rot. Some sellers will cut off the rotten place and mix it with other garlic, and it is not obvious when stained with soil, so you should look carefully when picking, and choose a new garlic head that is complete, not damaged, and has a false stem.

2. Generally, the taste is good for half a month, and you can eat it. Of course, the longer the marinade, the stronger the flavor. If you have a big jar or jar, you can marinate some more, and you can eat it until next year's new garlic is on the market.

3. In this way, the whole garlic pickled takes up more space, and the garlic cloves can also be peeled out (don't peel off the tender skin), so that the garlic cloves are pickled one by one, which can save a lot of space. 4. Aged vinegar and balsamic vinegar are also available. If you want the pickled garlic to be white, you can also use white vinegar to pickle, but use brewed white vinegar.

5. You can also use brown sugar to pickle. 6. Put the new garlic on the market, and quickly marinate the sweet garlic. There are many ways to pickle sugar garlic, and for lazy people like me, who are troublesome, I only like the most trouble-free method.

The simple pickling method at home is very simple to operate. Keep it until winter, and during the hot pot season, it will be served with sweet garlic hot pot, which is more flavorful.

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!

Teach you the detailed pickling method of sweet and sour garlic.

Peel and wash the garlic, soak it in refined salt, add sugar, vinegar, and seal.

The second tutorial of drowning with sugar and garlic.

It's delicious and doesn't love bad "Sweet and Sour 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.

Teach you the detailed pickling method of sweet and sour garlic.

Process flow:

Material selection salting turning water change water control candied rolling altar out of the altar packaging finished product operation points:

Preparation. Prepare according to the proportion of 150 kg of fresh garlic, 10 kg of salt, 5 kg of sugar, 60 kg of rice vinegar and 20 kg of boiling water.

Dip and wash. Soak the garlic head in water for 10 hours, do not peel off the garlic skin.

Pickled. Scoop up and drain the soaked garlic head, mix the salt evenly in proportion to the pound and put it into the jar, the capacity of the jar is 25 kilograms, and it can be loaded with 16 kilograms of fresh garlic. Tie the mouth of the altar tightly with bamboo shell oil paper, swing it horizontally on the ground, and roll it twice a day to promote its maturity.

After rolling for 10 days, you can open the mouth of the altar, remove the brine in the altar and merge the jar until it is filled with garlic. After light pressing, stuff the pouch at the mouth of the altar, and then cover a small saucer, and seal the mud at the mouth of the altar. When the mud is slightly dry, the mouth of the altar is upside down on the ground, after about 40 days, the brine in the altar is basically sucked dry by the sealed soil, and the garlic head is a mature salty billet.

Re-marinating. The jar filled with salty billet is unsealed, the remaining salty brine in the jar is poured, the weight is weighed, and the ingredients are added to the ratio to re-marinate. The method is to boil the water, add rice vinegar and boil together, then add white sugar and mix well to make sweet and sour brine, and pour it into the jar after cooling, so as to submerge the garlic head.

Finally, seal the mouth of the altar with a layer of oil paper and a layer of kraft paper (you can also seal it with film), and after 10 to 15 days, it is a finished product, which can be eaten or packaged**.

Pickled garlic 1, peeled garlic can be used to pickle sugar garlic, in the pickling need to prepare two kilograms of fresh garlic, 500 grams of sugar, edible salt and vinegar each appropriate amount.

2. Peel all the prepared fresh garlic, get the white garlic cloves, and then clean it with water, and then drain the water on the surface, then you need to prepare a clean large glass bottle, and put the peeled garlic into the bottle.

3. Put the prepared vinegar and a small amount of edible salt into the pot, then add the prepared sugar, boil over high heat, and then boil over low heat until the sugar and salt are all melted to get the sweet and sour juice, turn off the fire and cool down, pour it directly into the glass bottle, tighten the cap of the glass bottle, put it in a cool and ventilated place, marinate for 10 to 15 days, and wait for the garlic inside to change color and then take it out and eat.

Pickled sweet and sour garlic method:

Ingredients: 5 grams of salt, 80 grams of balsamic vinegar, 80 grams of sugar, 480 grams of garlic.

Excipients: 200 grams of cold boiled water.

Specific steps: 1. Prepare fresh garlic heads.

2. After peeling and washing, drain the water.

3. Pour into a container: add salt and sugar.

4. Pour in balsamic vinegar.

5. Pour in cool boiled water.

6. After stirring well, cover the film and put it in the refrigerator to marinate for 2 days.

7. Prepare a small container, scald it with boiling water and let it cool.

8. Remove the pickled garlic from the refrigerator.

9. Pick them into small containers one by one.

10. Pour in the sweet and sour sauce.

11. Cover and marinate in a cool place for one month, then it can be eaten.

It's delicious and doesn't love bad "Sweet and Sour Garlic".

Peel and wash the garlic, soak it in refined salt, add sugar, vinegar, and seal.

Put new garlic, don't wrap the skin off, leave 2-3 layers, put sugar, put vinegar, the taste of the material is slightly heavier, put it in a cool and ventilated place, it can be eaten in about 10 days, crisp and sweet.

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 or two salts in a pot to boil, stir while boiling, stir the sugar to melt, turn off the heat, and let it 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 it, but it is a little spicy, my family is at least three months before eating, at that time the garlic is still quite tasty, especially when you open the jar, the garlic fragrance comes to your nose, and the halazi is rolling down.

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

Teach you the detailed pickling method of sweet and sour garlic.

It's delicious and doesn't love bad "Sweet and Sour Garlic".

Peel and wash the garlic, soak it in refined salt, add sugar, vinegar, and seal.

Teach you the detailed pickling method of sweet and sour garlic.

1. Fresh garlic, peel off the old skin on the outside, and dig out the harder part of the root. Fresh garlic here refers to the kind of garlic that has just been dug out of the soil and is still tender on the outside. If it is dried, you can't make sweet garlic, you can only peel off the pickled garlic.

2. Soak all the processed garlic in water, this step can remove part of the spicy taste of garlic, and the pickled sugar garlic will be more crisp and tender. Generally, it needs to be soaked for two days, and the water needs to be changed twice in between.

3. After soaking, put the garlic on the shelf face down, and completely dry the water inside. I used clean water, and I was afraid that it would break, so I used two grills for about a day to control it, and it was completely dry. Because sugar garlic is eaten for a year, you must pay attention to the cleanliness and sterility of the container and garlic during the production process.

4. When the garlic is dry, you can cook the sauce. Put sugar and salt into the pot, add enough water, about 4 catties of water, this step should be paid attention to stirring in time to avoid the sugar caramelization at the bottom. After boiling, cook for another 3 minutes to fully kill the bacteria in the soup.

5. After the sauce boils, add vinegar, turn off the heat after stirring well, and do not put the vinegar too early to avoid the vinegar from volatilizing after boiling for a long time.

6. After the boiled sweet and sour sauce is cooled, put it in a container that can be sealed, and put the sugar and garlic that controls the dry moisture into it, and this step should ensure that the sweet and sour sauce can cover all the sugar and garlic.

7. Close the lid of the sealed box, and all that's left is to wait. At first, you have to open the lid often to let out the pungent flavor of the garlic, and you can open it once every four or five days, about half an hour each time. After about 2 months, the sweet garlic will be marinated, crispy and delicious.

8. The pickling of the sugar garlic is completed.

Simple marinating method: First prepare sweet and sour sauce, mix 1000ml of aged vinegar and 500g of white sugar and stir to melt and set aside. Take 2 kg of fresh garlic to remove the old skin, cut off the roots and excess stems, wash it and soak it in salt water for 1 2 days, and then remove the water to control the dryness; After cleaning and drying the glass jar with an airtight lid, add the sweet and sour sauce and garlic, close the lid, and wait for 2 to 4 weeks before it is almost cooked.

The second pickling method is to prepare 800 grams of white-skinned garlic, 5 grams of Sichuan pepper, 50 grams of white sugar, and then 400 grams of soy sauce and vinegar respectively. Remove the stems and whiskers of fresh garlic, the stems can be left about two centimeters, and then peel off two layers of garlic skin, and soak in clean water for a week, which should be changed once a day; After soaking for 7 days, take out the garlic and dry it until the garlic skin is wrinkled and put into the jar; At this time, mix peppercorns, vinegar, soy sauce and sugar into a mixed juice, pour it into the jar with garlic, cover the jar and seal it, and the garlic will be ripe in about a month.

In fact, the practice of sweet and sour garlic is much the same, just add or subtract the ingredients according to different personal tastes, and master one or two pickling methods of sweet and sour garlic, and you can deduce the practices of other sweet and sour garlic. It's just that because it takes a certain amount of time to pickle garlic, it usually takes about a month for garlic to be pickled and matured, so the most difficult thing is actually to make people wait for this month.

It's delicious and doesn't love bad "Sweet and Sour Garlic".

Peel and wash the garlic, soak it in refined salt, add sugar, vinegar, and seal.

Crafting materials.

Ingredients: 800 grams of garlic (white skin) [1].

Seasoning: 50 grams of sugar, 400 grams of vinegar, 400 grams of soy sauce, 5 grams of Sichuan pepper.

Featured sweet and sour.

Crafting process. 1. Remove part of the whiskers of the white garlic (processed) properly, peel off two layers of epidermis, soak them in clean water for 7 days, change the water once a day, and then take them out to dry until the epidermis is wrinkled.

2. Mix sugar, vinegar, soy sauce and pepper into juice, pour it into the garlic jar, cover it tightly, and it will be ready in about 30 days.

Ingredients. A pound of new garlic.

Accessories. Two taels of white sugar and rice vinegar.

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 and control drying;

3.Put the peeled new garlic into a container, add two taels of sugar to each catty of garlic, and put the rice vinegar hidden hole 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 wash 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, and then add high pickled garlic. However, it takes a long time, and I usually don't heat it, so it can melt by shaking it directly. (Before you have time to shake it when you take pictures, the sugar has sunk to the bottom, so it's best to stir or shake it to melt before soaking the garlic.)

The sheer number of special benefits of garlic makes it one of the top 10 best nutritious foods by Time Magazine, and the nutritional value is as follows:

1. Regulating insulin: In recent years, due to the unreasonable dietary structure of people, the intake of selenium in the human body has decreased, resulting in a decline in insulin synthesis; Garlic contains more selenium, which has a regulatory effect on the decline of insulin synthesis in the human body, so diabetic patients eating more garlic can help alleviate the condition;

2. Anti-cancer and anti-cancer: garlic can protect the liver, induce the activity of hepatocyte detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. At the same time, elements such as germanium and selenium in garlic also have good inhibition of cancer tumors or anti-cancer effects;

3. Reduce blood lipids and prevent blood clots: the active ingredient of garlic has obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots;

4. Delay aging and prevent lead poisoning: Regular consumption of garlic can delay aging; Its antioxidant properties are superior to ginseng; Garlic consumption by people who are regularly exposed to lead or who have a tendency to lead poisoning can effectively prevent lead poisoning;

5. Prevention of arthritis: garlic can "remove rheumatism and break the cold wind", and has an inhibitory effect on wind-cold and damp arthritis;

6. Prevent cancer: allicin and its homologues can effectively inhibit the activity of cancer cells, so that they can not grow and metabolize normally, and eventually lead to the death of cancer cells, and allicin can also activate the phagocytosis of macrophages, enhance human immune function, and prevent the occurrence of cancer; Allicin can block the synthesis of nitrite carcinogens and prevent cancer;

7. Anti-inflammatory sterilization: allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and sterilization effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis, and cryptosporidioides infections. According to other studies, garlic contains a kind of capsaicin called "propylene sulfide", whose bactericidal ability can reach one-tenth of penicillin, which has a good killing effect on pathogenic bacteria and parasites, and can play a role in preventing influenza, preventing wound infection, infectious diseases and deworming.