Authentic sweet and sour garlic, how to make it?

Ingredients: 10 kg of fresh garlic, 4 kg of sugar 3 taels, 10 kg of water, 7 taels of salt, 1 tael of vinegar Preparation method: 1. Soaked garlic:

Select fresh and tender, large garlic, cut off the tail, leave only a little, soak in cold water for 3-7 days, and then take out the garlic soaked in salt water, drain the water while putting it into a jar or enamel jar, glass bottle, and then add white sugar and white vinegar. (500 grams of garlic requires about 750 grams of sugar, and the amount of vinegar is added according to your taste).

<> take the selected fresh garlic home, peel off the outer layer of white dry skin, and use a knife to cut off the part of the garlic with roots and whiskers, so as not to get dirt. Pick the garlic. When fresh garlic is on the market in March, buy fresh garlic.

I don't know if I can make dried garlic, I make fresh garlic. Choose those well-developed fresh garlic heads with regular shapes, and be careful not to have mildew, rot, etc. After soaking, the garlic is dried with its head facing down; The whole thing is stacked into a glass-sealed bottle or crockpot, and there will be a lot of space in the bottle, which should be filled with broken garlic cloves, and the broken garlic cloves should also have skin.

First of all, pull out the outer layer of old skin of the new garlic, cut off the root of the new garlic, clean it and put it in the basin, pour water into the basin, soak it overnight, the soaking is mainly to remove the spicy taste of garlic, take it out and dry it after soaking, and then put in the peeled garlic, seal and seal, and you can start eating it for half a month. Of course, the longer it is marinated, the more flavorful. Here's the sweet and sour garlic I've marinated for a year.

Sweet and sour, it can be used as a snack or a snack after a meal, and it is the best way to relieve greasy and thick taste.

Add a little salt to the sweet and sour sauce to fully reflect the taste of sweet and sour garlic. Make the pickled garlic more delicious, and add a little white wine (brandy is the best), the white wine can speed up fermentation, shorten the pickling time, and have the effect of flavor! Cover the garlic with a saucer, press down the garlic and soak it completely in the sweet and sour sauce, seal it, put it in a cool place, and marinate it for more than 3 months; The longer you marinate, the better it tastes.

It is to make the garlic into garlic puree, and then add sweet and sour to the garlic paste in a 3 to 1 way, and then stir it several times, preferably several times, it can be very authentic.

If you want to make authentic and delicious sweet and sour garlic, we first soak the garlic in vinegar and then boil the brown sugar, so that the sweet and sour garlic will be delicious.

First of all, you need to choose fresh garlic, then you need salt, sweet and sour, peel the garlic and put it in a glass, then add an appropriate amount of salt and sugar, add the vinegar to drown the garlic, cover the lid and seal, the color turns green, it means that it is pickled, it will turn green in about a week, and if it does not turn green, wait another week.

After buying fresh garlic, just peel off the outer skin, then put it in a large jar, pour in the prepared sweet and sour sauce, twice the sugar, double the white vinegar, submerge the garlic, and wait in a cool place for three months.

The first thing is to peel off the skin of the garlic, then put it in an airtight container, and then add an appropriate amount of water, and be sure to add some white wine or sugar before the garlic is submerged.

Wash all the garlic, then control the moisture, mix the sauce with sugar, dry the juice, and finally put the juice in the empty dried garlic, and wait until the garlic changes color before eating.

The garlic sprouts should be peeled clean, then the garlic should be placed in a clean jar, a certain amount of vinegar should be poured into it, the garlic should be submerged, and then a certain amount of white sugar should be added to it and marinated for a month.

Tear off the outer layer of garlic, remove the old skin of the garlic, leave 2 cm of false stem, dig the root of the garlic into a cone, but do not dig up the garlic Soak the garlic in cold boiled water for 5-8 days, remember to cool the boiled water every day, wrap the container with plastic wrap Put the garlic into the jar, a layer of garlic and a layer of salt, do not add water; Pour the garlic once a day, and pour the bottom one to the top to make the garlic evenly submerged; After 5-7 days, take out the sun, after the skin is dry, if there is an old skin, remove it, put it evenly in the jar Water boiling, add brown sugar and salt, and remove from the heat; When the water temperature is about 80 degrees, add rice vinegar; After it cools, it is rushed into the garlic jar, sealed the altar, and after 7 days, the brown sugar is converted to fructose and can be eaten.

Ingredients: Appropriate amount of garlic.

Excipients: 10 grams of salt, 20 grams of brown sugar, 80 ml of rice vinegar.

Steps: 1. Pull off the garlic skin.

2. Pour in 10 grams of salt, stir well, and put the garlic into the water.

3. Add 20 grams of brown sugar to another pot and add 80 ml of rice vinegar.

4. Put the garlic into the sealed jar and pour the soup that has been boiled in advance into the sealed jar.

5. Seal and leave for two months before eating.

6. Finished products. <>

Ingredients: 1000g new garlic

Excipients: appropriate amount of oil, appropriate amount of salt, 1000g of water, 50g of balsamic vinegar, 50g of brown sugar, 250g of sugar.

Sweet and sour garlic preparation.

1. Freshly dug garlic head.

<>3. Peel off the outer skin, wash and dry the water.

4. Bring water to a boil, add cold water to the pot, and add a piece of brown sugar to the cold water.

5. Add a little salt, which only plays a role in blending.

6. Add sugar.

7. Add aged vinegar.

8. After the water is boiling, turn off the heat until it is cold.

9. Sterilize the sealed bottle with boiling water, put the garlic in it after drying, then pour in the sweet and sour sauce after cooling, then cover it and let it stand for about half a month.

10. Finished product.

The practice of sweet and sour garlic is actually very simple, we prepare some garlic, prepare aged vinegar, prepare some sugar, edible salt and cold boiled water. First of all, we need to treat the garlic, the skin of the garlic must be peeled, until the last layer, and then put it in clean water to wash. Boil some boiling water in a pot, then pour an appropriate amount of salt, wait until the boiling water is cold, then put the washed garlic in it and soak it for about three days.

After soaking for three days, we take out all the garlic inside, rinse it, and set it aside to drain the water, usually for an evening or so to completely drain the water. Put an appropriate amount of sugar and balsamic vinegar in the pot, and an appropriate amount of edible salt, slowly boil over low heat, stirring with chopsticks while cooking, and turn off the heat when all the sugar in it is melted. We stack all the drained garlic, prepare glass containers in advance, and then stack them layer by layer, and there must be no gaps in the middle of each layer of garlic.

Then we pour all the cooled sweet and sour water into this container, and the sweet and sour water must be more, at least not over the garlic. After pouring it in, we also add an appropriate amount of edible salt to the container, and then we have to seal the opening of the container, preferably wrapped in plastic wrap first, and then close the lid of the container. We put the whole container in a cool place and marinated it for about a month before eating.

But some people may not like the spicy taste of garlic when eating this sweet and sour garlic, so you can leave it for a while longer, and you won't be able to eat the spicy taste of garlic for about three months. Under normal circumstances, it is already relatively flavorful when left for about three months, and you can smell the garlic fragrance when you open the lid of the container. In fact, it is also very good to eat more sweet and sour garlic, because garlic has more effects, which can have an antibacterial and anti-inflammatory effect, and can also detoxify and clear the intestines and increase our appetite.

First of all, you have to buy some garlic back, then clean it, find a container, put the garlic in it, add some condiments, and then add a lot of sugar and vinegar, so that you can make the sweet and sour garlic, but you must pay attention to the pickling time, it is best to eat it every 5 days or so.

1.Peel off the outer two layers of black skin from the garlic, wash it in clean water, then put the garlic in a bowl, add water and salt and soak for a day. 2.

After draining the soaked garlic head down, put it in a waterless and oil-free sealed jar, then add salt, brown sugar, and aged vinegar, cover the lid and seal it for a month.

Buy some fresh garlic, then wash it, then match the white and white sugar to one, and marinate the garlic in it.

Sweet and sour garlic must be marinated with fresh tender garlic, so that it is easy to taste delicious. The sour taste of aged vinegar is more mellow than that of white vinegar, and the sweet and sour garlic made is also more delicious. When mixing the sweet and sour sauce, you can also add a little honey, so that the pickled sweet garlic is beautiful in color and tasteful, crystal clear and delicious.

Take 10 catties of garlic as an example, you need to put about 10 catties of vinegar and sugar, if you like to eat sweeter sugar garlic, you can add a little more sugar, but the sugar is mainly to enhance the taste, not too sweet, you can taste it when you cook the juice, if it is too thick, you can add some cold boiled water, do not add raw water, otherwise it will affect the preservation time of sugar garlic.

Authentic pickling recipe for sweet garlic.

Ingredients: 8 kg of garlic, 8 kg of white rice vinegar, 2 kg of sugar, appropriate amount of salt.

1. Remove the outer skin of the garlic and leave 1 2 layers on it, taking care not to separate the garlic cloves.

2. Remove the root of the garlic with scissors, the purpose of cutting off the root is to make it easier to absorb the flavor, and the stem above is cut with scissors to leave 1-2cm.

3. Rinse the garlic with water twice, add 50 grams of salt to 1000 ml of water and stir evenly, pour it into the pot and boil, let it cool and then pour in the garlic we washed, soak it for half a day, when pickling sugar garlic, do not pickle it directly, soak the garlic in cool light salted water before pickling, add this step, the sugar garlic is not wilted, not bad, more flavorful, and particularly crispy, and at the same time can remove the spicy taste of garlic, and it does not hurt the stomach if you eat too much.

4. Remove the soaked garlic from the water, place the garlic root facing up on the curtain, and dry it in a ventilated and cool place.

5. Adjust the sweet and sour sauce of pickled garlic, take 8 catties of garlic as an example: add 8 catties of white rice vinegar to 2 catties of sugar, stir until the sugar is completely melted, then add 4 teaspoons of salt, stir until the sugar and salt are completely melted, and the sweet and sour sauce will be adjusted, and the prepared sweet and sour sauce does not need to be boiled in the pot.

6. After the garlic is completely dried, put it in an oil-free and water-free jar, it is best to scald it with boiling water before using the jar, and then use it to control the moisture, in short, it is necessary to ensure that the jar is oil-free and water-free, otherwise, the pickled garlic is easy to rot.

7. Finally, pour the adjusted sweet and sour sauce, which should be about 1 inch higher than the garlic, and then put it in the shade to seal and preserve.

Ingredients: 2 heads of garlic, appropriate amount of white vinegar, appropriate amount of white sugar.

1. Remove the smallest clove in the middle of the garlic.

2. Peel off the inner and outer skin, and put it in a container that can be sealed with glass or ceramic, and never put it in a plastic container.

3. Pour in some sugar.

4. Pour in the white vinegar, not over the garlic, and seal the bottle.

5. If you make it in summer, put it in the refrigerator, and put it at room temperature in winter.

6. You can basically eat it in about a week.

The practice of sweet and sour garlic is very simple, from the name you know that sugar and vinegar are indispensable, but there are thousands of flavors, there are many kinds of vinegar alone, balsamic vinegar, aged vinegar, white vinegar, rice vinegar, etc., with different vinegars will naturally have different tastes. If you want sweet and sour garlic to be delicious, in addition to the two seasonings of sugar and vinegar, you need to add one more step, so that after pickling, it is not only fragrant and crispy, but also has the original spicy taste of garlic.

Sweet and sour garlic] Ingredients: 750g new garlic, 200g sugar, 400g white vinegar, 500ml water, 30g salt.

How-to steps:

1. Peel off the outer skin of the garlic you bought, leave 2 layers of garlic skin inside, and rinse it with water.

g Salt is boiled with an appropriate amount of cool white and the new garlic is put in and soaked overnight, this step is also very important, after soaking in salt water, you can quickly remove the pungent taste of garlic.

3. Add 200g of sugar to the non-stick pan, melt with 500ml of water, and after boiling, add 400g of white vinegar, boil again, and then turn off the heat. Wait for it to cool before using it, this boiled sweet and sour water can taste the taste, and you can adjust the sweetness and acidity according to your liking. Vinegar corrodes the iron pot relatively much, so try not to use the iron pot to cook this sweet and sour water.

After this step, the purpose of sterilization can also be achieved, which is more conducive to the preservation of sweet garlic.

4. After soaking the garlic, the garlic head is facing down, after drying the water, put it in a glass container, and then add the sweet and sour water to cool. Don't overfill it, because gas will also be generated later, so to avoid cracking the glass container, you can also vent it every day.

After marinating sweet and sour garlic for about 1 week, it already has a sweet and sour taste and can be eaten, but if it is marinated for about 1 month, it will be more delicious to add flavor.

Pickled Garlic] When making homemade sweet garlic, these 5 skills are very important, and I learned that the sweet and sour garlic is crispy, and the storage time is long, and it can be put for a year if you do it once.

1. What kind of garlic is used?

Common garlic includes white-skinned garlic, purple-skinned garlic, and purple-skinned garlic should be selected for pickled sugar garlic. The purple garlic cloves are hard and porcelain, and the soaked sugar garlic has a crisp taste and fragrant taste.

2. Should the garlic be broken?

Is garlic pickled whole? Or peel into garlic cloves and marinate? Many people get it wrong, no wonder it doesn't taste good. When pickling sugar garlic, it is necessary to marinate the whole thing, cut off the stem of the new garlic, and then cut off the root, so that it is convenient to absorb the flavor and pickle faster.

3. Is garlic pickled directly?

No, it still needs to be treated, that is, soaked in salt water. Add an appropriate amount of salt to the boiling water, stir until the salt melts, let it cool, pour in the garlic, soak for at least 12 hours, remove and drain. Soaking in salt water can reduce the spiciness of garlic, which makes it taste better and is not easy to spoil.

It should be noted that the soaked garlic must be dried, otherwise it is easy to mold and spoil, 4. What kind of vinegar is used? What is the ratio?

After the garlic is dried, it can be marinated with sugar and vinegar. There are many types of vinegar, including aged vinegar, balsamic vinegar, white vinegar, rice vinegar, and the color and taste of sweet garlic will be affected by vinegar, so it is important to choose which vinegar to choose.

Rice vinegar or white vinegar is lighter in color, which is more suitable for pickling sugar garlic, and it is not recommended to use aged vinegar and balsamic vinegar. How much vinegar and how much sugar do you use? Remember a ratio, garlic, vinegar, sugar ratio is 10:

5. Do I need to add other seasonings?

Does pickled garlic only need to be sweetened and vinegared? This is not enough, you also need to add 3 kinds of seasonings, that is, Sprite, salt, and high liquor.

Pickled garlic with Sprite is the "secret" of small restaurants in the north, Sprite contains carbonic acid and sugar, which can make garlic crystal clear, sweet and delicious, and especially delicious. Salt and liquor can be disinfected and sterilized, have a longer shelf life, and can increase the flavor of sweet garlic.

Add these 3 more, sweet garlic can be sweet and sour, crispy, crystal clear, and will not be bad for 1 year.

Put the dried garlic into a glass bottle, pour vinegar and sugar, then add Sprite, salt, and high liquor, seal it and marinate it in a cool and ventilated place for 1 month, and the sweet garlic is ready. If you want a better taste, you can marinate it for a longer period of time, and the taste will be more sweet and sour.