How do you make garlic soaked in vinegar? How do you make garlic soaked in vinegar?

Vinegar soaked garlic, this soak is the most delicious!

First of all, we need to prepare some fresh and clean garlic, which must be peeled off. I suggest that you still buy garlic with the skin and peel it yourself, because this kind of plan is more tasteful. Don't buy the kind of garlic that is already processed in a supermarket bag!

Because that kind of garlic is not suitable for soaking in vinegar.

Then it is to choose high-quality balsamic vinegar, balsamic vinegar I recommend you to choose Zhenjiang's Hengshun balsamic vinegar, because of this brand of getting along, I have been eating for many years, to be honest, the taste and fragrance are really better. And I also recognize the Chinese famous brand of Hengshun. It is indeed worthy of its reputation, so I suggest that you choose Hengshun balsamic vinegar if you want to choose, so that the garlic soaked is also more delicious!

Peel off the skin of the fresh garlic you bought and be sure to rinse it with water later. Then put the rinsed garlic in the sun and dry it. Why do you want to dry it, because if you plan to have moisture on it, the garlic will definitely not taste good.

So be sure to leave it in the sun to dry. <>

Then find a clean and sealed quality, it is best to choose the quality of glass material, so that it is more healthy and safe, try not to choose plastic bottles, because plastic bottles are easy to breed bacteria, and then put the dried garlic in the glass bottle. The garlic in the bottle must not be put too slowly, and there must be a certain amount of space so that the garlic can ferment in the vinegar. Then pour the touch into the screen and get along with it doesn't need to be too full, it just needs to be as flat as garlic.

Then seal the glass bottle with a lid and soak it for about a month. Even if you finish the delicious vinegar-soaked garlic, take two or three to eat once a day at mealtime, and it is really delicious.

Wash the garlic and peel it into cloves. The second step is to put the garlic in a clean basin, add vinegar, ginger, salt and other condiments to marinate for a few hours before putting it in the jar.

Peel the garlic and soak it in a vinegar jar until it turns green.

Peel the garlic and soak it in water for 12 hours, drain the water, prepare a little vinegar to wash the drained garlic again, and finally put the garlic into a clean jar, pour in the aged vinegar to drown the garlic, tighten the lid, and store it in a cool place for half a month to eat.

Put the peeled garlic cloves in a glass bottle, add sugar and vinegar, and add a small amount of white wine, which is more conducive to pickling, seal the glass bottle and put it in the refrigerator, and it will be ready to be soaked and eaten in about two weeks.

First, peel and wash the garlic, then place it in a container filled with aged vinegar, then seal the container and place it in a cool place away from direct sunlight.

The details are as follows: 1. Prepare the new garlic of the year and try to be as tender as possible, so that it tastes better.

2. When making garlic soaked in vinegar, cut off the garlic stems and garlic whiskers, peel off the old skin, wash it, and set aside.

3. Soak it in clean water, but you can change the water once in the middle, for fear of rotting and deterioration, you can also use cold boiled water for a while.

4. Drain the water, put the garlic cloves into a sealed glass bottle, remember to drain the water in the glass bottle, otherwise it is easy to spoil.

5. Pour in the aged vinegar, then add sugar, and be sure to cover the vinegar with garlic. Then, seal with plastic wrap, which can ensure a better seal, gently shake 1-2 times a day, 3-5 days in a row, and after a month, you will find that the garlic cloves will become green, which is really amazing, it is up to you to witness it.

Choose a variety of vinegars according to taste. For example, if you are from Yangzhou, you may like Zhenjiang balsamic vinegar. You may also choose white vinegar and rice vinegar from Shanghai, and the garlic soaked out has different shades of color. Soak the garlic in its original color with white vinegar.

The key is to choose garlic heads, to choose freshly unearthed tender garlic heads, not to use sun-dried old garlic heads.

You can use a glass bottle, in the past, we used canned bottles at home, you can also break the garlic, stuff it directly into the vinegar bottle with a petal, and you can also drink the vinegar soaked in garlic.

1. Prepare containers and glass bottles according to the amount you want to submerge, now it is more convenient to use a plastic crisper box, wash it, and scald it with boiling water to sterilize.

2. Put boiling water in and let it cool. About one-third of the container for water, add salt, sugar and other spices according to taste.

3. Wash the tender garlic (do not peel it, but the whole garlic) and put it in a container.

4. Pour in vinegar until the garlic is submerged, 5. Cover the lid tightly, turn it back and forth several times, and stir the bubble well.

6. Put it in the refrigerator and eat it in 5-7 days. It depends on whether you like spicy or sweet and sour garlic that is not spicy.

7. The vinegar solution for soaking garlic can be used repeatedly, and if you feel that it is not enough, you can add some vinegar to supplement it.

Ingredients: 5000 grams of fresh garlic, 1000 grams of sugar, 500 grams of salt, 2250 grams of vinegar.

Steps: 1. Remove the roots of the garlic, peel off the outer garlic coating, and leave 2 3 layers of garlic coating.

2. Take a clean container, put in the garlic, add salt and mix, and marinate for 1 2 days. It can play a role in disinfection, and it can also make garlic easier to preserve;

3. Put sugar and vinegar into a pot to boil, cool, pour into the container containing garlic, generally speaking, 500 grams of garlic need about 750 grams of sugar, the amount of vinegar is added according to your own taste, it is advisable to submerge the garlic cloves, do not stir, let the sugar melt slowly, cover the container and seal it (or seal it with paper), 4. Gently stir 1 to 2 times a day for 2 to 5 consecutive days, and it can be eaten after 40 days.

Tips:1The brine of pickled garlic can be added to soak the garlic in sweet and sour sauce, or it can be discarded.

2.The garlic used to make sweet and sour garlic must be fresh garlic (Laba garlic is made of dried garlic).

3.The garlic can be peeled into individual loose garlic cloves to speed up the penetration of sweet and sour sauce. The amount of sugar and vinegar can be increased or decreased according to personal preference.

4.Containers should be cleaned and resealed after daily agitation.

5.When eating, use clean chopsticks to pull out the garlic, and avoid oil and vegetable crumbs from entering, polluting the sweet and sour sauce and affecting storage.