How to marinate sweet and sour garlic, how to marinate sweet and sour garlic

Brown sugar, sweet and sour garlic].

Ingredients: 500 grams of new purple garlic, 150 grams of brown sugar, 75 grams of rock sugar, 225 grams of water, 150 grams of vinegar, 30 grams of refined salt, 20 grams of white wine.

Step 1: Cut off the head and tail of the garlic with scissors, peel off the skin, rinse the remaining layer of skin, drain and set aside.

Step 2: Add 30g of refined salt, mix well with garlic, marinate for 24 hours, drain and set aside. This step is overlooked by many people, and salting with fine salt can make the garlic taste into the base and remove the spicy and bitter taste of the new garlic. The refined salt ensures that the sweet and sour garlic will not spoil during the pickling process.

Step 3: Heat the pot, boil the pot dry, add brown sugar, rock sugar, mineral water, boil the rock sugar, melt and pour out. (Don't forget to add raw water).

Step 4: Add 150g of rice vinegar to the boiled sugar juice and let it cool for later use.

Step 5: Brush the glass bottle to dry the water, it is best to use a professional kimchi jar, I bought it online and it has not arrived. Put the garlic in the bottle, pour the sweet and sour sauce into it, and add 20 grams of high liquor. After capping and sealing, put it in a cool place, and after 2 months, it is ready to eat.

Process flow: material selection, salting, turning, water exchange, water control, cancellation, rolling altar, out of the altar, packaging, finished product.

Key points of operation: material 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**.

Garlic is the seasoning we often use, whether it is cold or hot, basically noodles are used, and eating more garlic to remove bacteria will also have the effect of delaying aging, preventing cancer, and maintaining cardiovascular and cerebrovascular diseases. In our hometown, whenever the garlic comes out, we will make pickled sugar garlic, which can not only be eaten with meals, but also eaten as a cold salad in normal times. In 2020, I bought 10 catties of garlic for pickling, and today I will share the detailed method of pickling sugar garlic with everyone!

Ingredients: fresh garlic, white vinegar, white sugar, brine.

Peel off the thick skin on the top of the fresh garlic and keep only the double layer of tender skin. Use a knife to cut the root of the garlic, taking care not to cut it too deep to prevent the garlic from breaking. Cut off the neck of the garlic with scissors and save one centimeter.

When ready, gradually clean the garlic and set aside.

Prepare cool boiled water in advance, add salt to make brine, put the garlic in, let all the garlic not eat in the brine, soak it for a day and a night, and change the water twice in the middle. Later, scoop it up, drain the water and dry it for retention.

Prepare a stir-fry pot in advance, add white vinegar to boil, pour in white sugar, according to the ratio of vinegar and sugar to one, add more sugar if you like sweetness, mix continuously until the sugar is completely melted, adjust evenly into sugar cool water, and let it cool and reserve.

Put the prepared garlic into the sterilized pickle jar, add the adjusted sugar cool water, be sure to make sure that the sugar cool water is not over the garlic, cover the cover, and put it in a shady area. Let it stand for about a week, and then you can open it and take it.

Sweet and sour garlic. Frequently Asked Questions:

Garlic should be marinated in fresh tender garlic, otherwise the taste will be wrong. When buying garlic, pay attention to the choice and choose new garlic that is detailed, undamaged, and has false stems. The longer the garlic is marinated, the stronger the flavor becomes.

Can be pickled more. It's okay to use white vinegar and rice vinegar. If you want the pickled garlic to be milky white, you can also use white rice vinegar to pickle, but use brewed white rice vinegar.

Every time you eat, be sure to use clean wooden chopsticks without water to prevent the sugar cool water from being polluted by the environment and mildew.

Sweet and sour garlic Ingredients: 100 heads of new garlic, 60 grams of salt, 1000 grams of aged vinegar or balsamic vinegar (2 catties), 800 grams of sugar (garlic and sugar, vinegar, can be adjusted according to this ratio).

Preparation: 1. Cut the garlic stalks and garlic whiskers, and peel off the old skin;

2. Wash and soak in clean water (tap water) for 24 hours, and change the water once in the middle;

3、.Remove the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, stirring twice a day;

4、.Put the salted garlic in a dry, oil-free and water-free container, and remind everyone that the soup marinated when pickling garlic should not be put into the container, just throw it away;

5. Take a clean and waterless basin, pour in vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil it over fire);

6、.Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly;

Main ingredients: fresh garlic, salt, sugar, vinegar, peppercorns.

1: Cut off the top of the garlic and remove the coat.

2: Place them layer by layer in the jar.

3: Put a layer and sprinkle some edible salt, how much does not need to be calculated, you can eat salty to put more, do not eat salty to put less, I am about 10 catties of garlic put 20g of edible salt, may be a little less, if you feel bad in the future, you can add it in the process of brewing.

4: When the salt is sprinkled on the top layer, cover and leave for two days.

5: Two days later, you can put in 100g of sugar, put in an appropriate amount of peppercorns, put in aged vinegar or white vinegar, I put a pound and a half of vinegar, the water has not been covered with garlic, and some boiled water is added. The liquid must cover the solid, otherwise it will break.

Generally, in late June of the solar calendar, before a large number of new garlic is harvested, the garlic is relatively fresh and tender, and the sweet and sour garlic is pickled when it is close to maturity.

Choice of garlic:

Pickled sweet and sour garlic is best made of white-skinned garlic, which has a white skin and a light spicy taste, and these characteristics determine that it is the most suitable for pickling. In addition, it is necessary to choose the newly marketed tender garlic, which requires the garlic to be large and even, with white skin, fresh and tender texture, and no pests or rotten 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!

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

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.

Here's how to make sweet and sour garlic:Ingredients: 750 grams of garlic.

Excipients: 100 grams of salt, 300 grams of brown sugar, 50 grams of balsamic vinegar, 800 grams of water 1, tear off the skin of garlic, remove two, and operate carefully when tearing the skin to keep it clean.

2. Prepare an appropriate amount of cool boiled water, add salt, stir to dissolve.

3. Soak the peeled garlic in salted water for three days.

4. Boil water in a pot, add brown sugar and balsamic vinegar, and cook until all the sugar melts.

5. Disinfect and clean the glass jar, wipe it dry, and add garlic.

6. Pour in the boiled sweet and sour water after it cools, cover the lid, and pour pure water into the rim of the altar and seal it.

7. Let it be placed for 2 months, and the sweet and sour garlic will be ready.

In the first step, peel off the outer skin of the garlic, leaving only the innermost two layers, and then cut off the garlic head.

The second step is to soak the garlic in lightly salted water for a day.

The third step is to make the sweet and sour soup of pickled garlic.

The fourth step is to take a dry jar, put the drained garlic into it, pour in the cooled sweet and sour soup, and then pour the liquor evenly on the surface.

The final step is to close the jar.

Summary. First of all, peel off the skin of the garlic, remove the head and root and wash it, add cool white water, appropriate amount of salt and garlic to the basin, soak for 24 hours, change the water halfway, soak it and put it on the curtain, and dry the water with the head down.

First of all, peel off the skin of the garlic, remove the head and root and wash it, add the bridge in the basin to cool the white sensitive base open, an appropriate amount of salt, garlic, soak for 24 hours, change the water halfway, soak it and put it on the cover curtain, and dry the water with the head down.

Add one kilogram of water, one kilogram of balsamic vinegar, four hundred grams of sugar, four hundred grams of light soy sauce, and three hundred grams of salt to the pot, boil over high heat, pour out and let cool, and put the dried garlic into a waterless and oil-free bottle, add the cooled juice, prepare the high liquor before rolling the thirty shirts, put the lid and seal it, and put it in a cool or clear place to marinate for 20 days.

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 the rotten place and mix with other garlic oak trembling together, stained with soil is not obvious, when picking Liang Chunhou to look carefully, to choose a complete, no hole oak damage, with false stems of the new garlic head.

Generally, it tastes good for half a month and can be eaten. Of course, the longer the marinade, the stronger the flavor. If there is a big jar of orange fruit and a jar of Dashi Jingtuan, you can pickle more, and you can eat it until next year's new garlic is buried.

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.

I wish you all the best and good health<>

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Pickling method of sweet and sour garlic: 1. Buy new garlic on the market, peel off the old skin on the outside of the new garlic, and cut off the garlic root and false path. 2. Put the thin-skinned new garlic in light salt water and marinate for 24 hours, and change the water 1-2 times in the middle.

3. Dry the salted garlic on the surface. 4. Wash the container of pickled sweet and sour garlic. 5. Bring the vinegar to a boil and add the sugar.

If you like desserts, put more sugar, and if you like sour snacks, add more vinegar. Rice vinegar is also fine, and white vinegar is also available. 6. Put the garlic into a container, cool the boiling sweet and sour water to room temperature, and pour it into the container.

7.Add two spoonfuls of sugar and seal it and place it in a cool place<>

Summary. Dear, hello, I'm glad to answer for you, here for you to find the sweet and sour garlic pickling method is as follows: 1. First cut off the old roots of the new garlic, then cut off the garlic, peel off a layer of skin on the surface, so that it is clean and easier to taste when pickling, and then put it in cold boiled water to soak for two or three hours, not only can remove the sediment, but also remove the pungent taste of garlic, and then put in 50 grams of salt, take it out and drain the water after soaking, and put it in the sieve after draining the water, and the sieve is breathable and easier to dry the water.

2. Put it in the sun for three hours to dry the water. After the pot is dry, pour in 1500 grams of light soy sauce, 400 grams of white vinegar, 200 grams of sugar, and then bring to a boil without a lid. When it boils, stir it to melt the sugar, then turn off the heat and let it cool for later use.

Place the dried garlic in a water-free and oil-free container, and put the cooled juice into a glass container. 3. Be sure to ensure that the whole process is waterless and oil-free, this sauce can not be poured out in the next year, you can marinate it again or marinate it after eating, the amount of juice must overflow the garlic head, and finally add a little high liquor, which can enhance the shelf life and also play a role in increasing the flavor, and then cover the lid, wrap the outer bread on the plastic wrap, seal and marinate for more than a month before eating, the longer the marinating time, the more flavorful, must be placed in a cool place. It's a pleasure to serve you and I wish you a great day!

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Dear, hello, I'm glad to answer for you, here for you to find the sweet and sour garlic pickling method is as follows: 1. First cut off the old roots of the new garlic, then cut off the garlic, peel off a layer of skin on the surface, so that it is clean and easier to taste when pickling, and then put it in cold boiled water to soak for two or three hours, not only can remove the sediment, but also remove the pungent taste of garlic, and then put in 50 grams of salt, take it out and drain the water after soaking, and put it in the sieve after draining the water, and the sieve is breathable and easier to dry the water. 2. Put it in the sun for three hours to dry the water.

After the pot is dry, pour in 1500 grams of light soy sauce, 400 grams of white vinegar, 200 grams of sugar, and then bring to a boil without a lid. When it boils, stir it to melt the sugar, then turn off the heat and let it cool for later use. Place the dried garlic in a water-free and oil-free container, and put the cooled juice into a glass container.

3. Be sure to ensure that the whole process is waterless and oil-free, this sauce can not be poured out in the next year, you can marinate it again or marinate it after eating, the amount of juice must overflow the garlic head, and finally add a little high liquor, which can enhance the shelf life and also play a role in increasing the flavor, and then cover the lid, wrap the outer bread on the plastic wrap, seal and marinate for more than a month before eating, the longer the marinating time, the more flavorful, must be placed in a cool place. It's a pleasure to serve you and I wish you a great day! <>

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