How to marinate sweet and sour garlic Homemade, how to marinate sweet and sour garlic How to make sw

Ingredients: garlic, vinegar, sugar, salt, cool boiled water.

Steps: <>

Step 1: Peel the garlic coat and wash it.

Step 2: Pour 6 taels of salt into boiling water, pour in garlic and soak for 2 to 3 days after cooling.

Step 3, 2 to 3 days later, take out the soaked garlic, rinse and drain I washed it at night, and left it overnight until most of it dried.

Step 4: Balsamic vinegar.

Sugar, one or two salts in a pot to boil, stir while cooking, stir the sugar to melt, turn off the heat, and let it cool.

Step 5: Stack the drained garlic, one layer of garlic on top, the second layer on the bottom, layer by layer, and no gaps.

Step 6: After the sweet and sour water cools, pour it into a container, cover the garlic, and sprinkle a salt or two on top.

Step 7: Use plastic wrap.

Wrapped, put in a cool place to store for about a month before eating, but a little spicy, my family is at least three months to eat, at that time the garlic is still quite tasty, especially when the jar is opened, the smell of garlic comes to the nose, and the hala is rolling down.

Step 8、This is a garlic that has been stored for about half a year, and the garlic has a strong aroma。

Step 9、It's not very spicy anymore, it's very delicious.

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.

Ingredients: fresh garlic, sugar, vinegar, cool white boil.

Steps: Step 1: Appropriate amount of fresh garlic, wipe off the old skin, and soak in cold water for 24 hours. Change the water several times during this period. The next day, use the drain blue to control the moisture. Marinate with salt for about 12 minutes, use the drain blue to control the water, boil the water and cool it, add the garlic, and touch the garlic.

Step 2: Sugar, appropriate amount of balsamic vinegar, cool and white, touch the garlic and marinate for 24 hours to eat.

Step 3: The finished product should be stored in the refrigerator.

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.

Sweet and sour garlic is a kind of food with regional characteristics, many people will never forget this delicacy after eating it in other places, in fact, the practice of sweet and sour garlic is not difficult, the following introduces the pickling method of sweet and sour garlic How to do sweet and sour garlic?

Pickling method of sweet and sour garlic.

1. Soak the garlic in clean water overnight after it has been cleaned.

2. Boil the soup with brown sugar, vinegar and salt.

3. Put the garlic in an airtight jar and pour the boiled soup into the jar. Sweet and sour garlic is done.

How about sweet and sour garlic.

It's really, really, really delicious, better than what I bought in the supermarket, very green, a little sour, not salty, and the sweetness is also very appropriate. She said that if she had the time, she would like to make it herself, hehe, she said that it might not taste as good as this. I almost finished a bag with her.

The store is very well packaged, but there is a bottle that is a little leaky, but it does not affect the consumption, and I will come back next time after eating. Although it tastes a little bit in the mouth, it tastes bad when you chew a few raw peanuts or two walnuts. Don't want it to be delicious, I took it in the live broadcast room, it's good, it's not spicy, and it tastes a little sweet, it's really the taste of a child, and I took an order for my mother, which is great.

It's delicious, but the garlic flavor and spiciness, maybe it's not soaked long enough. But it's crispy, and it tastes pretty good. Mom, I'm a southerner who likes to eat sweet garlic and I'm drunk, but it's really delicious Recommended, the taste is very good.

Mother-in-law and husband both said delicious, I also like to eat, last night opened a bottle, I ate two meals, the taste is good, is a bottle of almost ten, garlic is quite big, not small, for the taste, it is worth praise.

Sweet and sour garlic to taste.

I haven't eaten sweet garlic for many years, and when I saw everyone's rave reviews, I also joined in the excitement and placed an order. After receiving it, I hurriedly drove it to taste it, the taste that I haven't seen for a long time! Originally, I was worried about the difference between the north and the south, and I was afraid that the taste of the northerners would be heavy, but now I don't have any worries at all, it is really delicious, the salty, sweet and sour are well controlled, and there is no other peculiar smell, and my family likes it.

Some people say that garlic is small, but I think it is enough, the garlic cloves are just not old or tender, of course, it is better to chew a few slices of oranges after chewing.

There are 5 steps to marinating sweet and sour garlic as follows:

1. Prepare fresh garlic, rock sugar, sugar, white vinegar (rice vinegar), salt, and liquor. (and jars for pickling sugar garlic).

2. Slowly and gently peel off the outer coat of the new garlic, leaving only the innermost two layers, and then cut off the garlic.

3. Soak the garlic in light salted water for a day, change the water twice during the period (this can remove the astringency and spiciness) of the garlic itself, then remove the garlic and drain the water.

4. Make the sweet and sour soup of pickled sugar and garlic, add the seasonings prepared in step 1 (except white wine) to the pot and cook over medium heat until the rock sugar melts, turn off the heat and let cool.

5. Take a clean jar without oil and water, put the drained garlic into it, pour in the sweet and sour soup that is cool, then pour the liquor into the jar, and finally cover the jar, seal it in a ventilated and cool place, and marinate it for 1 month before eating.

Remarks: Pickle each kilogram of garlic: 100 grams of rock sugar, 300 grams of sugar, 25 grams of salt, 50 grams of white vinegar, sweet and salty according to your own taste to adjust the amount of seasoning.

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 garlic, remove two, and operate 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.

Ingredients: Garlic: 3 catties Balsamic vinegar: 1200 grams Sugar: 600 grams Salt: 50 grams Boiled water: appropriate amount Salt: appropriate amount.

Method: 1: Peel off the skin of the garlic you bought by hand, break it into a clove, and use scissors to cut off the root of the garlic and put it in a pot for later use.

Breaking garlic into a clove can reduce the pickling time, and at the same time, there are not many jars for pickling sweet and sour garlic at home.

2: Put the garlic into a basin, pour an appropriate amount of water to wash it, and put it in a clean, oil-free and water-free container for later use.

3: Pour an appropriate amount of water into the pot in advance, boil it, pour in the washed garlic, pour in the appropriate amount of water and soak for 1 night.

Soaking in cool boiled water is to prevent garlic from spoiling in the process of pickling garlic jujubes, but soaking garlic with salt and water can remove part of the pungent taste and effective sterilization, but it is best to change the water every 4 5 hours.

4: Find a grid or a steamed caster with holes, spread the soaked garlic evenly on the steaming caster or grid, and put it in a cool place to dry the water on the surface of the garlic.

The soaked garlic must be dried with surface moisture, otherwise it is easy to rot and deteriorate during the pickling process.

5: Find a clean, oil-free and water-free pot, pour in 1200ml of balsamic vinegar, 600g of sugar, 50g of salt, boil the sugar juice over high heat, and melt the sugar completely and let it cool for later use.

If you want to marinate the sugar and vinegar garlic is not dark, you can replace the balsamic vinegar with white vinegar, and the pot for cooking the sauce must be clean, oil-free and water-free, so that the pickled sweet and sour garlic is not easy to rot and deteriorate in overwash.

6: Boil the pickled sweet and sour garlic jar in hot water and wipe it with white wine, then put it in the sun to dry the surface moisture and set aside.

The jar for pickling sweet and sour garlic must be clean, oil-free and water-free, and boiled in hot water before pickling sweet and sour garlic, and then wiped with white wine to dry.

7: Put the dried garlic into the sun-dried container, pour in the cooled sauce, pour in a small amount of white wine, cover the lid and marinate in a cool and ventilated place for half a month, and then you can eat.

Ingredients: 800 grams of garlic.

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

Preparation of sweet and sour garlic:

1.Remove part of the stalk of the white-skinned garlic section (processing), peel off two layers of skin, soak it in water for 7 days, change the water once a day, and then remove it to dry until the skin is wrinkled.

2.Sugar, vinegar, soy sauce, pepper into juice, poured into the garlic jar, cover tightly, about 30 days to serve.

I hope thank you and I wish you a happy life!