What is the ratio of vinegar to sugar when marinating sweet and sour garlic?

Peel and wash the garlic first, then marinate the garlic with salt, preferably a large grain of salt, for at least 12 hours to marinate the garlic moisture. After marinating, wash it several times with water and dry it. When it was bought5 catties of fresh garlic, with some skin and mud, cleaned, peeled off the skin, weighed, there were 3 catties, I added 30 grams of salt at that timeWhite sugar400 grams, 800 ml of white or red vinegar, 1000 grams of water.

Before <> in order to marinate sweet and sour garlic.

I have used a lot of recipes, each has its own advantages, recently I like a pure pickling way, sweet and sour, whether it is to eat rice or steamed buns, it is very collocation, let's talk about the specific method: remove the outer layer of the old skin of the prepared fresh and tender garlic, and then cut off its roots, cut off the stem of the garlic with scissors, and put the garlic into the water after processing, add an appropriate amount of edible salt.

Brew. Add 1 kg of water and 1 kg of sugar from the pot.

Stir while heating until the sugar melts, add 1 kg of vinegar to boil and cool. Take a clean, waterless container, put the garlic and pour in the sweet and sour sauce that cools thoroughly. Prepare a water-free and oil-free jar, and at the same time your hands should be water-free and oil-free, if you are not at ease, you can wear gloves, put garlic into the jar, pour in the sweet and sour sauce that has cooled thoroughly, and add a small glass of liquor, which can not only increase the flavor but also extend the shelf life.

1. The water is no better than garlic, not too little, not too much. 5,000 grams of fresh garlic, 1,000 grams of salt, 1,000 grams of sugar, 1,000 grams of cold boiled water, 500 grams of vinegar. The case of sugar is relatively simple, using ordinary white sugar is fine, and the dosage is recommended to be about 20% to 40% of the weight of garlic.

But at the very least, make sure that the sugar is completely dissolved and stirred in the marinating liquid to avoid too much sugar depositing on the bottom.

The ratio of sweet and sour should be 2:1, it also depends on personal preference, if you like sour, you can add more vinegar appropriately.

When pickling sweet and sour garlic at home, the ratio of sugar to vinegar is about 4:5, so that the sweetness and sourness are moderate, and it must be cooled thoroughly after boiling before being put in garlic pickling.

10 catties of fresh garlic need to use catties of sugar, 3 catties of vinegar and catties of salt.

The ratio of pickled sweet and sour garlic is: 10 catties of garlic: catties of sugar: 3 catties of vinegar: catties of salt.

Here's how: First, go to the market to buy fresh garlic, remove the wrinkled outer skin, and leave two or three layers of epidermis inside.

Second, put the garlic into a container, add salt and marinate for about two days, and pour the tank in the middle.

Third, pour out the pickled salt water, soak it in water for 3-4 days, and change the water once a day, and take out the garlic after soaking.

Fourth, put the processed garlic into a new container, add salt, sugar and vinegar and an appropriate amount of cold boiled water, the amount of water should not be over the garlic, and then seal the container and put it in a cool place.

Fifth, after about 20 days, the authentic sugar garlic will be flavored and marinated.

How to marinate sugar garlic What is the ratio of sugar and vinegar.

The ratio of sugar to vinegar is 1:1. Here's how to pickle garlic:

Ingredients: garlic, sugar, vinegar. The steps are as follows:

1. Peel the garlic head and cut it into small pieces or thin slices. 2. Place the chopped garlic heads in a clean glass jar. 3. In another container, combine the sugar and vinegar in 1:

Mix in a ratio of 1. If you prefer a sweeter taste, you can slightly increase the proportion of sugar. 4. Pour the mixed sweet and sour liquid into a glass jar, and lift Zheng Huai until the garlic head is completely covered with liquid.

4. Cover the jar with a lid, place it in a cool and dry place and let it marinate for at least a week. Precautions: 1. The ratio of sugar and vinegar can be adjusted according to personal taste.

2. The total amount of sugar and vinegar should be enough to cover the head of Zhengyou garlic to ensure that it is completely marinated. 3. The jar and lid must be clean and kept sealed during the marinating period to avoid bacterial contamination.

What is the ratio of vinegar to salt when marinating sweet and sour garlic? <>

First take the garlic clean, then the salted garlic, preferably with large salt, for at least 12 hours, pick up the garlic water. Once you plan to marinate, clean it with water and dry water. Then start the juice, 5 pounds of garlic, about a pound of sugar, a pound of white vinegar or vinegar, sugar and vinegar are 1:

1, like sweetness and eggs, a little salt to make the sugar outlet more prominent, add two pounds of washed water, stir the seasoning and mix, put the controlled moisture, soak the garlic, soak it in the adjusted sugar and vinegar. About soaking for half a month can be eaten. When it's a fresh garlic, bring some leather and puree, clean it, peel **, I call 3 pounds, I add 30 grams of salt, 400 grams of sugar, 800 ml of white vinegar or red vinegar, 1000 grams of water.

If you change, clean and clean garlic is 5 pounds, I think the ratio of this ingredient could be added some.

The delicacy begins to be made-

Peel the coat with fresh garlic, clean it, apply it and let it dry. — Note that the garlic must be chosen fresh, so the sweetness and soreness are only crisp; Prepare the soup pot, put 30 grams of salt in the pot, 400 grams of sugar, 800 ml of white or red vinegar, 1000 grams of water, **, then turn off the heat and let it cool; To prepare a waterless anhydrous glass jar, put the dried garlic in the jar, then add water to boil the water, such a component, so that all the garlic is soaked! Then close the lid seal, put in a cool place and pickle for 25-30 days!

This pickled sugar and donuts, sweet and sour appetizers, porridge is very good! Eat in summer, healthy and delicious!

Tip – If you marinate white vinegar, the pickled sugar diaper garlic is clean, and if it is jade, then the pickled is black hair with sweet flesh garlic. I prefer the kind of white clean, so I chose white vinegar. Purple garlic is better than white** garlic.

Because purple garlic is rich in garlic, there are many that contain containing content, the head is more even, and it is the best to eat! - Conclusion - In fact, the pickling of garlic in syrup is very simple. As long as you follow the methods and ingredients above, you can do it, and you can make sweet and crispy kale and loyal garlic!

Let's give it a try!

The best ratio is three to two, in fact, pickled sweet and sour garlic needs vinegar, salt, soy sauce, sugar, and other four seasonings, the best ratio in order is three to two to one to five, so that the pickled garlic cloves are sweet and delicious, and the taste is very authentic.

Generally, it is a ratio of 1:1, so the sweet and sour garlic made is more tender and tender, and it is liked by many people, which is very good.

Our pickled sugar garlic is generally made with white vinegar and white sugar, and the sugar garlic is used for time, with vinegar and three catties of white sugar. In this way, the ratio should be that we put the white vinegar and sugar together and boil the white sugar to boil the white sugar, and then wait for the white vinegar to cool down and pour it into the jar where we put the garlic and seal it, and it will be eaten in about 15 to 20 days.

It's up to your preference.

For example, the ratio of 1 sugar, 2 wine, 3 vinegar, 4 soy sauce, and 5 water is suitable for people with heavy mouths.

However, when boiling sweet and sour pork ribs, the proportion of water is increased, add more water, and boil until the soup is almost out of juice, so that the cooked pork ribs are softer and more flavorful.

Authentic sweet and sour garlic pickling method, the formula ratio tells you that it is sweet and sour and delicious, and it will not be bad if you keep it for a year.

Ingredients5 kg of garlic, 3 kg of vinegar, 1 kg of sugar, 50 grams of salt.

StepsRemove the old skin on the outside of the garlic, and then clean it with cool boiled water, it is best to cool and white, do not use raw water, so that the pickled garlic is less likely to spoil; Then prepare a basin of cold boiled water, put 50 grams of salt in the water and stir evenly, according to the ratio of 1 kg of garlic to 10 grams of salt, and then put the garlic into it and soak it for 24 hours, change the water halfway, also use cold boiled water, add 50 grams of salt, and soak to remove the spicy taste of garlic.

Remove the soaked garlic and drain; Cook a sweet and sour juice again, 5 catties of garlic need about 3 catties of vinegar and 1 catty of sugar, all pour them into a clean waterless and oil-free pot, boil until the sugar dissolves, turn off the heat and let it cool after boiling, everyone can increase or decrease according to this proportion according to the amount of garlic they have; If you want to pickle crystal garlic vinegar, use white vinegar, and sugar with white sugar.

Drain the garlic and put it in a jar with no raw water and no oil, then pour sweet and sour sauce, seal the mouth of the bottle with plastic wrap, then cover the lid, marinate for half a month and you can eat.

Tips:

Be careful not to get wet water and oil.

The ratio of 10 catties of sweet and sour garlic is: 10 catties of garlic: catties of salt:

3 catties of vinegar: catties of sugar. When making sweet and sour garlic, you can increase or decrease the amount of sugar and vinegar according to your preference.

Vinegar garlic is a traditional snack with a reddish-brown color and beautiful color, which is a traditional snack in the Jiangnan area. Sweet and sour garlic is rich in protein, fat, sugar, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds required by the human body.

How to cook sweet and sour garlic.

1. Remove the old skin of the 10 catties of garlic you bought, and remove some small dirty things from the roots with a knife. Place in a basin, soak in cold boiled water for 24 hours, then take it out and drain.

2. Pour cold water, soy sauce, vinegar, Sichuan pepper, sugar, salt, etc. into the pot. Heat and pour into a basin, stir well, and let cool.

3. Add a little liquor to the basin that you plan to put into oil-free and water-free water, so that you can eat it after marinating for about ten days.

There are also quite a lot of ways to eat garlic, sliced raw, roasted, garlic oil, etc., sweet and sour garlic is a more popular way to eat, nutritious and less spicy, suitable for all ages.

The ratio of sweet and sour garlic is 5,000 grams of garlic, 800 grams of rock sugar, 800 grams of red syrup, 800 grams of soy sauce, 2,500 grams of rice vinegar, and 20 grams of white wine. Pickling garlic method: choose clean and fresh garlic, wear disposable gloves, cut off the coat of garlic, cut off the garlic seedlings, and dry them in a ventilated place to remove surface moisture.

Put the soy sauce, rock sugar, brown sugar, and vinegar together in the pot and boil, turn off the heat and skim off the foam, let it cool and add the liquor for later use. <

5000 grams of garlic, 800 grams of rock sugar, 800 grams of red rose, 800 grams of soy sauce, 2500 grams of rice vinegar, 20 grams of liquor.

1. Choose clean fresh garlic, choose the longest garlic seedlings, and choose the purple skin as much as possible. Garlic has a heavier flavor and has a longer shelf life.

2. Wear disposable gloves, clean the cutting board and knives as much as possible without oil pollution, cut off the coat of garlic, and remember not to clean the garlic.

3. Cut off the garlic seedlings and place them in a ventilated place to remove the moisture on the surface.

4. Prepare glass jars and scald them with boiling water for disinfection.

5. Put the soy sauce, rock sugar, brown sugar and vinegar into the pot and boil, turn off the heat and skim off the foam, let it cool and add the liquor for later use.

6. Put the dried garlic into the jar and try to pack it tightly.

7. Pour the cooled sweet and sour sauce into the jar and seal the bottle. Marinate for a month.

How to marinate sugar garlic What is the ratio of sugar and vinegar.

Dear, hello, the method of pickling sugar garlic is to pickle garlic need to prepare some garlic, rice vinegar, salt, sugar, the skin of the outside of garlic needs to be peeled off, but Tuan Kai to leave 1 2 layers of tender skin inside, and then cut off the roots, the stem also needs to be cut shorter, about one centimeter to two centimeters or so, prepare a bowl, add some cold boiled water, and then add an appropriate amount of salt and stir evenly, soak the garlic in it, you need to soak it for 24 hours, and you also need to change the water in the middle, After the garlic is soaked, you can take it out and drain the water, and then start to make sweet and sour water, the ratio of rice vinegar and white sugar should be 3:1, and then fully stir evenly to let it melt thoroughly, the proportion can be adjusted by yourself, after all, everyone's taste is different, garlic water is put into a glass jar or jar, pour sweet and sour water into it, to marinate the garlic, cover the lid, put it in a cool place and seal it, you can eat it after a period of time, the longer the time, the more loud or strong the taste. The ratio of sugar to vinegar is 10 catties of white vinegar with 500 grams of sugar.