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

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 the garlic, remove two pieces, and handle it 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.

Sugar cool garlic. Main raw materials.

100 kg of fresh garlic, 10 kg of salt, kg of vinegar, a little brown sugar and a little five-spice powder.

Ingredient formulation. 100 kg of fresh garlic, 10 kg of salt, kg of vinegar, a little brown sugar and a little five-spice powder.

How to make it: 1.Choose neat, fat, white-skinned, fresh garlic. Remove the fibrous roots, peel off the old garlic skin, wash and drain.

2.According to the ratio of 10 kg of salt per 100 kg of fresh garlic, it is packed layer by layer in the cylinder, and it can be loaded into half a cylinder, and a cylinder of the same size is used for standby.

3.Change the jar once a day in the morning and evening, so that the garlic is marinated evenly, and after 15 days of marinating, it becomes a salty garlic.

4.Remove the garlic and dry it on the mat, turning it once a day until it reaches 70% of its original weight. If the garlic skin is found to be loose, it needs to be peeled off.

5.Put the salted garlic head into the jar, press it gently, and when it is loaded into the jar 3 4, inject the prepared sweet and sour liquid into the jar. After filling, place a few bamboo slices horizontally in the jar to prevent the garlic from floating.

Finally, tie the mouth of the altar tightly with oiled paper or plastic sheeting, seal it with Sanhe soil, and it can be eaten after 2 months. If stored tightly, it can be stored for a long time.

6.Sweet and sour liquid preparation: first heat the vinegar to 80, then add brown sugar to dissolve, and add a little five-spice powder.

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.

How to pickle sweet and sour garlic First prepare the garlic to clean and control the moisture, then add sugar and vinegar, add water and soak directly.

First of all, peel the garlic skin clean, and then put it in a ventilated place to dry, put it in a jar and put some pepper and salt on it.

For this pickled sweet and sour garlic, put the garlic in the jar first, and add sweet and sour preferably rock sugar, which will taste better.

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

, you look at the kitchen software, and then put vinegar from the smoke pond. Hello, you can ** a kitchen software and then search for it, pickled sugar garlic vinegar is fine. Search one.

Sweet and sour garlic, so you can put it for a year without spoiling.

The second tutorial of drowning with sugar and garlic.

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 ratio of sweet and sour is 1 kg of vinegar and 8 taels of sugar (you can also adjust it according to your own taste).

Production: 1Cut off the garlic stems (don't throw them away first, you can tell Zheng to peel out the tender ones and fry them) and garlic whiskers, and peel off the old skin.

2.Rinse and soak in clean water (tap water is sufficient) for 24 hours (change the water once in between).

3.Take out the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, stir 2 times a day, you can turn it over with a basin, so that it is very evenly mixed.

4.Remove and put it in a prepared container (to be dry, oil-free and water-free), and do not marinate the soup when marinating garlic.

Put it in a container and throw it away.

5.Take a clean, waterless basin, pour in the vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (socks do not need to be boiled over fire).

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

Share a way to make garlic more delicious, teach you to pickle sweet and sour garlic at home, the method is simple, and you will learn it as soon as you learn it.

Ingredients: garlic, salt, aged vinegar, sugar, rock sugar, light soy sauce, star anise, Sichuan peppercorns.

Specific methods:1First peel and remove the roots of 3 catties of garlic, clean it with water, add water to the bowl, add half a spoon of salt to dissolve, soak the garlic in light salt water for half an hour, and control the moisture after soaking.

2.Add 3 catties of aged vinegar, 8 taels of sugar, 2 taels of rock sugar, an appropriate amount of light soy sauce, 30g of salt, add star anise and Sichuan peppercorns, boil and let cool.

3.Put the garlic in an empty, clean and waterless bottle, and pour all the cold soup into the bottle.

4.Seal your mouth tightly and leave it in a cool place for a month before eating.

Ingredients: garlic, green onions, vinegar (white rice vinegar is the best), carrots, cabbage, (the latter two can be added or not according to your liking, but remember to put these two things in the container about ten days after putting garlic).

Ingredients: sugar, wine, cold boiled water.

Method: Wash and peel the garlic, rinse it slightly, dry it, and put it in a sealable container such as a bottle, can, and basin. It should be noted that there should be no raw water in the garlic cloves and bottles, otherwise they are easy to spoil.

If you have a strong taste, you can sprinkle the garlic cloves with salt while they are not drying to soak them in. But it's best not to do this: first, it will destroy the original refreshing taste of the finished green garlic, and second, eating too much salt is not good for your health.

Add vinegar and cool boiled water to the garlic storage container, the amount of garlic cloves just submerged. 500 g garlic with 200 g to 250 g vinegar; The function of cold boiled water is to dilute the vinegar, which is adjusted according to taste, usually the same amount of water and vinegar. Vinegar is the most important ingredient in making green garlic, and the acetic acid contained in it is the key to the green and flavorful garlic cloves.

There is no limit to the type of vinegar that can be used, but white rice vinegar is preferred: first, the garlic pickled in rice vinegar has a good color, taste and health, and second, the lighter color of rice vinegar is conducive to novices to observe the process of garlic cloves.

Usually soaked with garlic, the shallots are cut into one-inch lengths: there is no limit to the amount, wash and dry and put the garlic in a container. Sprinkle in a small amount of sugar to taste, depending on the taste.

Before sealing, add a little liquor, usually no more than 50 grams of liquor for 500 grams of garlic. Place the container in the shade.

In about 5 days, the garlic begins to turn green partially, and in 15 days, all the garlic will turn green, and the green garlic that has been marinated for about 3 weeks has the best taste. When the container is opened around half a moon, the garlic cloves are as green as jade, and the green onions are also bright green, and the aroma of garlic and wine goes straight to the end of the nose. Green garlic removes most of the spicy taste of garlic cloves, and tastes sour, sweet, and spicy, crisp and refreshing.

Served with dumplings, mixed with cold dishes, or eaten on a plate, all of them will increase people's appetite.

——Ingredients Required——

8 heads of purple garlic, 5 grams of rock sugar, 1 tablespoon of sugar, 350 ml of aged vinegar.

Steps]:

1. The ingredients are prepared first, which is very simple, only garlic and vinegar.

2. I prepared about 8 heads of garlic, peeled off the skin, broke the garlic into small cloves, peeled the skin of each garlic clove, and then removed the bad and injured garlic cloves.

3. Cut off the roots of the peeled garlic cloves with a knife to expose the core inside, and then perforate them with a toothpick, which can make the vinegar penetrate faster and shorten the marinating time.

4. It is very important to use a jar to disinfect, I use a 500ml container, first wash it with clean water and then scald it with hot water twice, drain the water in the jar and rinse it with liquor after pouring it, this is for the sake of health, don't be too troublesome. Put the processed garlic cloves in an airtight jar and place the garlic in two-thirds of the container, not exceeding. Add another 5 grams of rock sugar, pour in the aged vinegar that is almost flush with the mouth of the jar (the acidity of the vinegar is appropriate), and finally add 1 tablespoon of white wine and seal tightly.

5. Place at room temperature in winter, pickle for about 3 weeks, can get sunlight, increase the temperature difference between day and night can also shorten the pickling time, green faster, low temperature is the key to pickling Laba garlic, generally 0 10 degrees is appropriate. After about 7 days, we can see that the laba garlic has been completed, and we can just take it out and eat it.

6, the month of Laba is fast forward, the Laba Festival is also fast, Laba garlic, Laba porridge, refreshing Laba garlic is on the table.

Tips]: 1. To make laba garlic, the garlic should be dry, if there is water vapor on the surface of the garlic, it will be easy to deteriorate during the soaking process.

2. As long as the vinegar is not over the garlic, there is no specific weighing, the personal feeling is still that kind of black rice vinegar is more flavorful, if the room temperature is warm, it can be completely green in about 8 to 9 days, and the whole garlic pickling process garlic is a day, a day, and a green.

3. You don't need to marinate too much at a time, because according to my friend, it will turn yellow after a few days of green, and the color will fade after a few days, but the taste feels like there is no change. Then I put it in the fridge right away and the color stayed green. It can be stored in the refrigerator after it has turned green and eaten as soon as possible.

Ingredients: 300 grams of garlic, 500cc of water, 1 4 tsp salt, 200 grams of sugar, 50 black vinegar (other types can also be used according to personal taste, the dosage is not fixed, 100 is also OK).

Steps: 1Cut off the excess stems of the whole garlic head.

2. Peel off the excess skin of the garlic head in Method 1, but keep the last layer to keep the garlic head intact.

3. Take a conditioning basin, add cold boiled water, put the garlic head of method 2 into the water, add a little salt (outside the amount) to the water, mix thoroughly, soak for about 6 hours, and then remove and drain the water.

4Take a small pot and add water to boil, add salt and sugar to boil, add black vinegar to cool and mix well, take a glass jar, put in the garlic head of method 3, pour the sugar sauce into the soak, and cover for about 3 months.

1. Ingredients: 10 heads of garlic, a spoonful of salt, and a spoonful of sugar.

2. Peel the garlic, wash it, and find an empty canned bottle for later use.

3. It is recommended to use aged vinegar, about 1 liter should be prepared, and the garlic cloves can be used to be fierce.

4. Prepare salt, sugar and a small spoon.

5. Fill the garlic cloves into canned bottles, preferably filled with no air. Add two teaspoons of salt and one teaspoon of sugar.

6. Tighten the lid of the canned food bottle and shout to be cautious, shake Zheng Jingyun, and feel that the salt and grain are fully melted.

7. Place it at home for about 24 hours, and it can be eaten, and it tastes best after marinating for three days.

The second tutorial of drowning with sugar and garlic.