How to pickle salted garlic, how to pickle salted garlic

Choose large fresh garlic, cut off the garlic stems and fibrous roots, peel off the outer layer of rough skin, soak in clean water for 5 to 7 days, and change the water once a day. Then marinate for three days in the ratio of 500 grams of garlic and 100 grams of salt, and then take it out to dry. Then marinate in the ratio of 300 grams of brown sugar, 50 grams of vinegar, and 600 grams of water for a week before eating.

Sichuan pickled garlic processing, garlic harvested before and after the beginning of summer, peel off the fibrous roots, peel off the epidermis 2 3 layers, leave 5 cm of false stems, wash and dry. Add 4 kg of salt to 50 kg of water, boil and cool, and add 50 grams of Sichuan pepper, 1 kg of red pepper, 1 kg of ginger, and 1 kg of wine to make marinade. Then put the whole garlic head into a jar or bubble jar, pour in the marinade, cover and seal.

Generally, it is fermented at room temperature for 10 days. For the processing of spiced sweet and sour garlic, 50 kg of garlic, 2 kg of salt, 10 kg of red (white) sugar, kg of soy sauce, and 2 garlic treatments. Wash and dry the garlic, sprinkle a layer of garlic with a layer of salt, marinate for a day and night, re-enter the jar, add sugar, vinegar, soy sauce, five-spice powder and the marinade prepared by cold boiled water, marinate again, and seal tightly with plastic sheeting.

Rotate the cylinder twice a day, open the cylinder every other day to disperse for 4 5 hours, and change it to 3 after half a month, and it will be completed in January.

Trouble, thanks!

Salted garlic Get some garlic that's almost ripe. Soy sauce. Pepper.

Star anise. Salt. Pour the water into the pot and add the soy sauce.

Pepper. Star anise. Salt.

Boiled into a thick juice. Leave to cool. Pour in the garlic.

Seal and eat in a few days.

Break the garlic into small cloves, clean it, dry it in the sun, prepare a clean jar, pour a little more light soy sauce, add a handful of rock sugar, put the garlic in it, add a few chili peppers, cover and marinate for a week to eat.

Laba garlic can be served with a porridge, Wufu chicken feet, very fragrant.

Preparation of pickling salted garlic:

Ingredients: 3 kg of new garlic, 1 teaspoon of Sichuan pepper, 1 star anise, 40 grams of salt, soy sauce, and appropriate amount of water.

Steps] 1Soak the peeled garlic in lightly salted water overnight.

2.Take out the soaked garlic to control the moisture, dry, dry, dry, and say the important thing three times.

3.Ingredients for pickling garlic: 40 grams of salt, 1 teaspoon of Sichuan peppercorns, 1 star anise. I like to put an appropriate amount of soy sauce with color. I don't like heavy colors, so I put a little light soy sauce.

4.Add an appropriate amount of water to the boil of the ingredients in step 3, and then let it cool for later use.

5.Take a clean, water-free and oil-free jar, put the garlic in a bottle, and pour in the dried soup.

6.Once sealed, store in the refrigerator.

7.After two months, it's ready to eat!

The correct way to marinate salted 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.

10 catties of pickled salted garlic and 2 catties of salt. Pickled salted garlic method:Crispy and salty, tender and juicy.

5000 grams of fresh garlic, use a knife to remove the garlic whiskers and garlic seedlings in an appropriate amount, leaving only the garlic head, remove the old skin on the outside of the garlic, and leave one or two layers of tender skin to wrap on the garlic. Prepare a larger basin, pour half a basin of water and add a handful of salt. Pour the garlic into the water and soak for 5 minutes to rinse.

After washing, remove the garlic, place the garlic face down, and leave it in a ventilated place to dry (usually 6 to 12 hours). Prepare a jar, wash it and dry it. Add about 4,000 grams of water and 1,000 grams of salt to the pot, put a little peppercorns, 10 bay leaves, 10 star anise, and 2 small pieces of cinnamon in a cloth bag, boil the water and cook for another 8 minutes.

After the brine is boiled, remove the packet and wait for the brine to cool before use. Pour the garlic into the jar and pour in the cold brine, so that the brine does not cover the garlic. Add 20 grams of high liquor and cover the mouth of the jar.

After marinating for about ten days, the garlic can be fished out and eaten.

Pickled salted garlic needs precautions: 1Garlic should be fresh, preferably with green garlic seedlings. Before pickling, the garlic should be cleaned to remove the moldy and spoiled garlic.

Pickle garlic in jars that will not corrode, preferably porcelain jars or glass jars. When pickling garlic, you can't get oil and raw water, and you can't get oil and raw water when you take it out and eat it after pickling. Garlic is easy to spoil when it comes into contact with hand oil and raw water, and it is generally not stored for a long time, so it must be eaten in a short time.

When pickling salted garlic, you like to eat dark color, you can add light soy sauce in an appropriate amount, not too much, otherwise the pickled garlic is light soy sauce, and the taste is not authentic.

The proportions and practices of pickling salted garlic are as follows:

Preparation materials: two catties of fresh garlic, 1000g of seafood soy sauce, an appropriate amount of vinegar (the garlic shall prevail), star anise, a handful of bay leaves, and two spoonfuls of salt

Steps to make Ant Jingqi:

1. Add cold water to the garlic, soak for more than two hours, sprinkle the appropriate amount of salt in the water, it doesn't matter how much salt there is. Just to soak the spicy taste and sterilize.

2. After removing the garlic, control the water with the garlic facing down until it is completely dry.

3. Peel off the old skin of the garlic and leave one or two layers.

4. Pour the soy sauce, vinegar and salt into the pot, add the spices and boil, put the vinegar to your liking, and then let it cool.

5. Then pour it into a container with garlic. You can eat it in 10 days.

6. Finished product drawing.

Ingredients: 1 bottle of soy sauce, 5 garlic heads.

Excipients: 10 wild peppers.

A garlic head, just enough to fill 3 glass bottles, just used up a bottle of Jingxuan soy sauce.

2. First, sterilize the glass bottle with boiling water.

3. Peel the garlic.

4. Wash off blackheads with clean water. Although it is wrapped in skin, those who have peeled the garlic know that sometimes there will be black dust in the garlic.

5. Use kitchen paper to blot the water or dry the water naturally.

6. Put 3 or 4 wild peppers in each bottle, and then add garlic.

7. Pour in the soy sauce and fill it up. Cover and marinate in a cool place for about 15 days 20 days, and then you can eat it, <>

8. Simplified cracked products.