Pickling method of sweet and sour garlic, pickling method of sweet and sour garlic

Sweet and sour garlic tastes sweet and sour and promotes appetite, which is deeply loved by people, and is a must-have home-cooked pickle for porridge. May is the season when the new garlic head is just on the market, and the garlic head at this time is only sold for two yuan a catty, and I don't have to go out to buy pickles for a year to pickle sweet and sour garlic at home. Moreover, early summer is the season of high bacterial reproduction, and eating more sweet and sour garlic can also kill bacteria and prevent diarrhea.

When I was a child, there were three brothers and sisters, and if anyone had diarrhea, my mother would let us eat more sweet and sour garlic to sterilize.

1. Sweet and sour garlic is a traditional snack in Jiangnan and northern regions. Sweet garlic is brown in color, crisp and sweet and sour, and is the favorite of people who eat hot pot.

3. Let's start with the ingredients you need:

New garlic, light soy sauce, sugar, white vinegar, salt.

4. First cut off the old garlic roots, then cut off the garlic, peel off a layer of skin on the surface, and then soak it in cold boiled water for two or three hours, which can remove the sediment and remove the pungent taste of garlic.

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

6. 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, stir and melt the sugar, turn off the heat and let it 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.

7. Be sure to ensure that the whole process is waterless and oil-free, do not pour out the juice 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 enhance the aroma, 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.

8. 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 is a delicious snack, but do you know how to marinate it? Today, I will share the method with you and learn it together!

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.

Pickled sweet and sour garlic method:

Ingredients: 5 grams of salt, 80 grams of balsamic vinegar, 80 grams of sugar, 480 grams of garlic.

Excipients: 200 grams of cold boiled water.

Specific steps: 1. Prepare fresh garlic heads.

2. After peeling and washing, drain the water.

3. Pour into a container: add salt and sugar.

4. Pour in balsamic vinegar.

5. Pour in cool boiled water.

6. After stirring well, cover the film and put it in the refrigerator to marinate for 2 days.

7. Prepare a small container, scald it with boiling water and let it cool.

8. Remove the pickled garlic from the refrigerator.

9. Pick them into small containers one by one.

10. Pour in the sweet and sour sauce.

11. Cover and marinate in a cool place for one month, then it can be eaten.

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

Process flow:

Material selection salting turning water change water control candied rolling altar out of the altar packaging finished product operation points:

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**.

1. Fresh garlic, peel off the old skin on the outside, and dig out the harder part of the root. Fresh garlic here refers to the kind of garlic that has just been dug out of the soil and is still tender on the outside. If it is dried, you can't make sweet garlic, you can only peel off the pickled garlic.

2. Soak all the processed garlic in water, this step can remove part of the spicy taste of garlic, and the pickled sugar garlic will be more crisp and tender. Generally, it needs to be soaked for two days, and the water needs to be changed twice in between.

3. After soaking, put the garlic on the shelf face down, and completely dry the water inside. I used clean water, and I was afraid that it would break, so I used two grills for about a day to control it, and it was completely dry. Because sugar garlic is eaten for a year, you must pay attention to the cleanliness and sterility of the container and garlic during the production process.

4. When the garlic is dry, you can cook the sauce. Put sugar and salt into the pot, add enough water, about 4 catties of water, this step should be paid attention to stirring in time to avoid the sugar caramelization at the bottom. After boiling, cook for another 3 minutes to fully kill the bacteria in the soup.

5. After the sauce boils, add vinegar, turn off the heat after stirring well, and do not put the vinegar too early to avoid the vinegar from volatilizing after boiling for a long time.

6. After the boiled sweet and sour sauce is cooled, put it in a container that can be sealed, and put the sugar and garlic that controls the dry moisture into it, and this step should ensure that the sweet and sour sauce can cover all the sugar and garlic.

7. Close the lid of the sealed box, and all that's left is to wait. At first, you have to open the lid often to let out the pungent flavor of the garlic, and you can open it once every four or five days, about half an hour each time. After about 2 months, the sweet garlic will be marinated, crispy and delicious.

8. The pickling of the sugar garlic is completed.

Simple marinating method: First prepare sweet and sour sauce, mix 1000ml of aged vinegar and 500g of white sugar and stir to melt and set aside. Take 2 kg of fresh garlic to remove the old skin, cut off the roots and excess stems, wash it and soak it in salt water for 1 2 days, and then remove the water to control the dryness; After cleaning and drying the glass jar with an airtight lid, add the sweet and sour sauce and garlic, close the lid, and wait for 2 to 4 weeks before it is almost cooked.

The second pickling method is to prepare 800 grams of white-skinned garlic, 5 grams of Sichuan pepper, 50 grams of white sugar, and then 400 grams of soy sauce and vinegar respectively. Remove the stems and whiskers of fresh garlic, the stems can be left about two centimeters, and then peel off two layers of garlic skin, and soak in clean water for a week, which should be changed once a day; After soaking for 7 days, take out the garlic and dry it until the garlic skin is wrinkled and put into the jar; At this time, mix peppercorns, vinegar, soy sauce and sugar into a mixed juice, pour it into the jar with garlic, cover the jar and seal it, and the garlic will be ripe in about a month.

In fact, the practice of sweet and sour garlic is much the same, just add or subtract the ingredients according to different personal tastes, and master one or two pickling methods of sweet and sour garlic, and you can deduce the practices of other sweet and sour garlic. It's just that because it takes a certain amount of time to pickle garlic, it usually takes about a month for garlic to be pickled and matured, so the most difficult thing is actually to make people wait for this month.

Pickled garlic 1, peeled garlic can be used to pickle sugar garlic, in the pickling need to prepare two kilograms of fresh garlic, 500 grams of sugar, edible salt and vinegar each appropriate amount.

2. Peel all the prepared fresh garlic, get the white garlic cloves, and then clean it with water, and then drain the water on the surface, then you need to prepare a clean large glass bottle, and put the peeled garlic into the bottle.

3. Put the prepared vinegar and a small amount of edible salt into the pot, then add the prepared sugar, boil over high heat, and then boil over low heat until the sugar and salt are all melted to get the sweet and sour juice, turn off the fire and cool down, pour it directly into the glass bottle, tighten the cap of the glass bottle, put it in a cool and ventilated place, marinate for 10 to 15 days, and wait for the garlic inside to change color and then take it out and eat.

It's delicious and doesn't love bad "Sweet and Sour Garlic".

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

Crafting materials.

Ingredients: 800 grams of garlic (white skin) [1].

Seasoning: 50 grams of sugar, 400 grams of vinegar, 400 grams of soy sauce, 5 grams of Sichuan pepper.

Featured sweet and sour.

Crafting process. 1. Remove part of the whiskers of the white garlic (processed) properly, peel off two layers of epidermis, soak them in clean water for 7 days, change the water once a day, and then take them out to dry until the epidermis is wrinkled.

2. Mix sugar, vinegar, soy sauce and pepper into juice, pour it into the garlic jar, cover it tightly, and it will be ready in about 30 days.

The method of pickling sweet and sour garlic is as follows:Ingredients: 5 grams of salt, 80 grams of balsamic vinegar, 80 grams of sugar, 480 grams of garlic.

Excipients: 200 grams of cold boiled water.

1. Prepare fresh garlic heads.

2. After peeling and washing, drain the water.

3. Pour into a container: add salt and sugar.

4. Pour in balsamic vinegar.

5. Pour in cool boiled water.

6. After stirring well, cover the film and put it in the refrigerator to marinate for 2 days.

7. Prepare a small container for pure bending mold, and let it cool with boiling water.

8. Remove the pickled garlic from the refrigerator.

9. Pick them into small containers one by one.

10. Pour in the sweet and sour sauce.

11. Cover and marinate in a cool place for one month, then it can be eaten.

The method of pickling sweet and sour garlic is as follows:Preparation: a pound of garlic, 100 grams of salt, 400 grams of white rice vinegar, 400 grams of sugar, a jar, a bottle of high liquor, a basin, a little pure water, etc.

1. Wash the garlic and add 100 grams of edible salt.

2. Put the salted garlic into the jar.

3. Add 400 grams of white rice vinegar, 400 grams of sugar, and a little pure water to the basin.

4. Pour the mixed water into the jar.

5. Add a little liquor to the mouth of the morning pie jar.

6. Pour a little edible salt into Lu Senhe on the side of the jar and close the lid.

Cut the fresh garlic clean, then soak it in cool boiled water for 72 hours, and change the water every 36 hours to completely remove the pungent taste of the garlic (be sure to change the water, otherwise it will taste wrong). Place the pickled garlic in a jar, sprinkle with salt, and marinate for 2 days, turning once a day. The pickled garlic is dried in the shade or left to dry before being placed in a new jar.

Stir well with water, sugar, rice vinegar and osmanthus, then put it in the garlic jar and seal the garlic jar. It can be eaten after about 30 days of pickling, sweet and sour, and each garlic is crystal clear.

Precautions: 1. The water must cover the garlic and not be exposed.

2. The pickled jar should not be sticky with raw water and oil, otherwise it will cause the garlic to become moldy.

3. It is recommended to eat pickled garlic after 30 days, and it contains the least nitrite.

The correct way to marinate sweet and sour garlic. The correct way to marinate sweet and sour garlic.

1. When pickling sweet and sour garlic, prepare 1500 grams of fresh garlic, 100 grams of edible salt, 50 grams of brown sugar, 100 grams of rice vinegar, treat the prepared fresh garlic, remove its stems and roots and then remove the old skin on its surface, then wash it with water, and then dry the surface of the water, and then put the processed garlic into the tank, put a layer of garlic, put a layer of salt, add an appropriate amount of water, and marinate after mixing.

After a few days, take out the pickled garlic and put it in a clean container, then put the prepared vinegar and brown sugar in the pot, add an appropriate amount of water to boil, wait for the sweet and sour sauce to cool down after all the boiling, and then put it into the pickled garlic, continue to marinate for 15 days, then the sweet and sour and crisp sweet and sour garlic can be pickled, and it can be eaten when taken out.

The pickling method of sweet and sour garlic is as follows:1. Cut off the garlic stems, leaving about 6 cm of false stems;

2. Wash the garlic and drain the water;

3. Put the garlic into the jar, put a layer and sprinkle a layer of salt, fill it into half a jar, and then add water. Pour garlic, salt and brine into another tank every morning and evening, and pour the garlic in the tank with salt water to make it all wet and marinated;

4. Take out the pickled garlic and dry it once a day;

5. Put the half-dried salted garlic into the empty jar, only half of it, and leave half of it to prepare to pour the sugar solution;

6. Boil the vinegar, then mix the brown sugar, dissolve the saccharin with a little boiling water, and then mix it into the sweet and sour solution;

7. Pour the prepared solution into the garlic jar for brewing, and put a cross-shaped bamboo strip in the jar to prevent the volume of garlic from expanding and flushing out of the cylinder;

8. Paste the cylinder mouth with leather paper, and then coat it with pig blood lime to make the cylinder mouth closed tightly.