How to pickle sweet and sour garlic is delicious, how to pickle sweet and sour garlic is more delici

Pickled garlic step 1

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

1st and 2nd layers of endothelium.

Step 2: How to make pickled garlic.

Cut off the roots of the garlic and cut the stems shorter, leaving about 1 2 cm long.

Step 3: Prepare some cold boiled water, add a little salt to make light salted water, soak the chopped garlic in water, soak for a day and a night, and change the water in the middle.

Step 4: Remove the soaked garlic and drain it.

Step 5: Mix the ratio of rice vinegar and sugar 3:1 into sweet and sour water, stir several times to completely dissolve the sugar, the ratio of sugar and vinegar is arbitrary, and put more sugar if you like sweet.

Step 6Put the garlic in the dry water into 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.

Picture of the finished product of pickled garlic.

Cooking skills. When buying new garlic, you should pay attention to picking, 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.

Generally, it tastes good for half a month and can be eaten. 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.

In this way, the whole garlic pickled takes up more space, and you can also peel out the garlic cloves (don't peel off the tender skin), so that you can save a lot of space by pickling one clove at a time.

It is also possible to use aged vinegar and balsamic vinegar. If you want the pickled garlic to be white, you can also use white vinegar to pickle, but use brewed white vinegar.

It can also be marinated with brown sugar.

Sweet and sour garlic pickling method:

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.

The first step is to deal with garlic, when pickling sweet and sour garlic, you must first deal with garlic, there will be many layers of skin on the outside of garlic, and you should peel off the skin on the outside of garlic, because the skin on the outside of garlic is relatively old, and it will be dirty, as long as you leave about two layers of skin inside the garlic, the middle two layers of skin are more delicate and clean. Only the last two layers of skin are left, not only to make the pickled sweet and sour garlic cleaner, but also to make the pickled sweet and sour garlic easier to taste.

Step 2: Soak in cold water. After the garlic is processed, you should pay attention to soaking the garlic in cold water, but you must not add raw water to soak, but use cold boiled water to soak, if you add raw water, you can't make sweet and sour garlic, even if it is successful, not only in terms of taste but also in terms of preservation time There will be a big problem. The garlic should be soaked in cold boiled water for about 24 hours, and some edible salt can be added to it during the soaking process.

You may not be able to understand why you should soak garlic in water. This is mainly to get rid of some bacteria in garlic, but also to remove some dirt, but also to remove the pungent taste of garlic, garlic will have a spicy taste, if you marinate it directly without soaking, it will make the taste of garlic particularly bad.

Step 3: Add the sweet and sour sauce. When making sweet and sour garlic, we must pay attention to the blending of sauce, the blending of sauce can be said to be quite critical, you should pour an appropriate amount of cold water into the pot, aged vinegar, light soy sauce, sugar and salt, ** boil to a boiling state, after cooling, put the cleaned garlic into a clean glass container, you must pay attention to ensure that there is no moisture on the surface of the garlic, all the garlic is put into the container, and then put the prepared sweet and sour sauce into the container, To make the sweet and sour sauce can completely soak the garlic, and then add an appropriate amount of liquor to the container, be sure to add high liquor, so that it can be sterilized and disinfected, so that the pickled sweet and sour garlic is cleaner, eat more assured, and at the same time can extend the shelf life of sweet and sour garlic.

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!

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

1. First cut off the old garlic roots, then cut off the garlic, peel off a layer of skin on the surface, and then soak in cold boiled water for two or three hours.

2. Add another 50 grams of salt, soak it for two or three hours, take it out and drain the water, put it in a sieve, and dry it in the sun for three hours.

3. After the pot is dry, pour in 1500 grams of light soy sauce, 400 grams of white vinegar and 200 grams of sugar, bring to a boil over high heat, melt the sugar and turn off the heat to cool for later use. Place the dried garlic in a water-free and oil-free container, and place the cooled juice in a glass container.

4. Be sure to ensure that there is no oil in the whole process, do not pour out the sauce after eating, you can also marinate it again, the juice must overflow the garlic head, and then add a little high liquor to enhance the shelf life and increase the flavor, cover the lid and wrap it in plastic wrap, seal it and marinate it in a cool place for more than a month before eating.

Sweet and acetic acid is rich in proteins, fats, sugars, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds required by the human body.

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.

The delicious sweet and sour garlic pickling method is as follows:Tools Ingredients: 50 heads of green garlic, 250 grams of sugar, 300 grams of white vinegar, 100 grams of salt, appropriate amount of water, and a Zen glass jar.

1. Peel off the skin of the green garlic after digging it out, wash it and soak it in clean water for a day, during which the water is changed 2 or 3 times to soak away the spicy taste of the garlic.

2. Pour white vinegar into a clean pot, then pour in sugar and salt.

3. Pour in an appropriate amount of water, depending on the depth of the jar and personal taste.

4. Cover the pot and boil, lift the lid and let cool after boiling.

5. Drain the garlic and put it in the jar to rot.

6. Pour the boiled ingredients into the jar after cooling, cover the lid, seal for 10 15 days, and the color of the garlic will become light red and translucent, and you can eat it.