The pickled sugar garlic tastes wrong, why is the pickled sugar garlic bitter

Sweet garlic is a famous flavor in Jiangsu, Zhejiang, Shanghai and northern regions, and a traditional pickled food. Made of garlic, the color is white, translucent, sweet and sour, and the taste is sweet and sour. Sweet garlic is a delicious recipe, the main ingredients are garlic, salt, brown sugar, vinegar, etc., this dish has the effect of preventing flu, preventing wound infection, ** infectious diseases and deworming.

Recipe 1: 10 whole garlic pieces, 1 2 tbsp salt, 1 1/2 cups brown sugar, 3 cups white vinegar, 1 cup water, 1 tsp salt, 1 tbsp soy sauce.

Method: 1) Peel off the skin of 10 whole garlic cloves and set aside.

2) Boil 1 pot of water, add a little salt to dissolve, turn off the heat, then add garlic to soak for 20 minutes, drain and let cool for later use.

3) Put all the ingredients of the seasoning in a pot and mix and heat, boil and then cool off the heat, that is, sweet and sour sauce.

4) Put the garlic and the cooled sweet and sour sauce into a container to marinate, the sweet and sour sauce needs to cover the garlic, and put it in the refrigerator to soak for more than 2 weeks after capping, which can be stored for about 1 2 months.

Method 2: Select purple-skinned garlic, remove the hair roots, leave the garlic stems centimeters, peel off 1-2 layers of skin, and wash. Prepare 3 kg of salt and 3 kg of water for every 100 kg of garlic. When entering the tank, a layer of garlic and a layer of salt, dust a little water.

In order to facilitate the pouring of the tank, the garlic is filled with water in the tank on the night of the tank, and the water is level with the garlic. After refilling, turn it by hand and turn it again on the morning of the second day. From the 3rd day of entering the tank, change the water 1 time a day for 3 consecutive days to remove the spicy taste.

Fish, drain for 1 night, and enter the altar on the 2nd day. Put 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic. The altar is sealed and placed in a cool place.

Every 1 day, from 8 p.m. to 5 p.m. the next day, open and deflate once, a total of 5-6 times, pay attention to fly prevention when deflate. From the sealing of the altar, roll the altar once a day in the morning and evening, and after 2 months, it can be eaten.

Method 3: Remove the fibrous roots of the garlic, peel off 2 layers of skin, leave about 2 cm of garlic stems, soak in water for 7 days, and change the water 3 times to eliminate the astringency and spiciness. The first soak for 3 days to change the water, the second soak for 2 days to change the water, and the third time to soak, you can put a piece of ice (as small as you like) to reduce the water temperature and speed up the removal of the residual pungent taste of garlic. After soaking, remove it, drain the water, then add kilograms of salt per 100 kg of garlic, marinate for 1 day, and turn the tank 1 time in the middle.

Then out of the tank to dry for 6 hours, until the garlic is not dripping, move to a cool and ventilated place, turn it over frequently, and put it into a jar of sugar after it cools. Generally, each jar contains 20 kilograms of garlic, puts 125 grams of osmanthus and kilograms of sugar, and then pours in the pre-prepared soup (4 kilograms of water, 250 grams of high vinegar, 275 grams of salt), with 1 lotus leaf (or banana leaf), 1 piece of oil cloth and 1 piece of white cloth, seal the mouth of the altar and tie it tightly, and place it in a cool place. Roll the jar 1 time a day to accelerate the dissolution of sugar; Deflation once every 1 day, open the seal for 6 hours each time.

Ready to eat after 40 days.

Garlic is originally a hot food, and eating too much is easy to get angry with the liver, but the sweet garlic soaked in white vinegar and sugar not only reduces the spicy taste of garlic, but also eases its pungency. When eating fatty meat foods, eating some sugar and garlic can not only remove the oiliness, but also promote the digestion and absorption of the human body.

Didn't you soak your garlic in lightly salted water before marinating? Or the place where you put it is a little hot, and the pickled garlic should be placed in a cool place, otherwise it will spoil.

If the pickled sweet and sour garlic tastes bitter, it is considered that the pickling method is wrong, and it is best not to eat it again.

Pickling method of sweet and sour garlic:

Ingredients: fresh garlic, brown sugar, salt, balsamic vinegar.

Step 1: Prepare fresh garlic, remove the root of the garlic, leave about 2 cm of garlic braid on the garlic head, and then peel off the old skin, leaving only 1 to 2 layers of tender skin, and operate carefully when tearing the skin to keep it clean.

Step 2: Soak the processed garlic in lightly salted water (mainly to remove the pungency), generally soak for about 24 hours (you need to change the water 1 or 2 times in the middle), and then take it out and control the moisture.

Step 3: When mixing the juice, you need to use boiling water, you can boil the boiling water in advance, add brown sugar and an appropriate amount of salt to the water and stir until the sugar is completely melted, then put in an appropriate amount of vinegar (preferably white vinegar), mix thoroughly.

Step 4: Disinfect and clean the prepared glass jar, wipe off the water, and put in the processed garlic.

Step 5: Then add the prepared soup until all the garlic is submerged, then seal, put it in a cool place as much as possible, marinate for about 20 days before eating.

The pickled sweet and sour garlic is bitter, and that's because there is too much salt when pickling. Or maybe it's the other seasoning that's not right. You can add a little water and dilute the marinade.

The pickled garlic is soft and not crispy, mainly because more vinegar and salt are added or only vinegar and salt are added when making it, which will also cause the sweet garlic to taste particularly salty. It is recommended that when making sweet garlic, it should be processed first, then boiled into water with various spices, poured into the garlic, covered with a lid and placed in a cool and ventilated place to marinate.

The reason why the sugar garlic is soft

Garlic is a more common material in the kitchen, most of them are first put in the pot when stir-frying, enhance the taste of the dish, in many places in our country, in order to facilitate the preservation of it better, it will also be made into sugar garlic to eat, whether it is with porridge or direct consumption, it has a unique flavor.

Many people will only add vinegar and salt when pickling sugar garlic, which is wrong, which will lead to a heavier taste of pickled sugar garlic, which tastes very salty, and is particularly prone to soft and not brittle, so we must master the correct steps before formal pickling.

When marinating sugar garlic, first of all, the skin should be peeled off, leaving a layer of peeling, washed and controlled water, and then put it in a dry container, and then add an appropriate amount of water to the pot, so that the seasonings such as bay leaves, rice vinegar, and living together are stirred evenly, and let cool after boiling over high heat, pour into the garlic, cover the lid and put it in a ventilated and cool place.

Many people like to eat pickled garlic in the summer because there is a lot of fresh garlic in the summer. Although there are supermarkets and vegetable markets that sell sweet garlic, when you are at home, the sweet garlic is not only delicious but also cleaner, and it tastes like some of the best, and if our sweet garlic tastes good, there will be a sense of achievement.

Don't cook garlic in sweet and sour sauce! Grandma has used the secret recipe for 30 years, sweet and sour garlic, appetizing Generally speaking, we like to boil sweet and sour garlic and then cool it into washed garlic, and the soaked sweet garlic is also good. But what I'm going to teach you today is another method, which is the sugar garlic pickled by my grandmother with a secret recipe of 30 years, which is sour, sweet, delicious and appetizing, and our family has to pickle a big pot of sugar garlic every time, so hurry up and learn it.

First of all, grandma has been preparing ingredients for 30 years with the secret recipe of pickled sugar and garlic: 10 catties of garlic, 10 catties of rice vinegar, catties of sugar, and appropriate amount of salt.

Remove the bottom of the garlic and leave 1 - 2 cm of garlic stalks. But be careful, if it's a whole garlic, don't break the garlic cloves. Washing with water will deprive the garlic of a few more times, then go to the basin and enter the water, add the right amount of edible salt, wash the garlic for at least a day, the purpose is to marinate the garlic to make the sugar longer, and it tastes better, it can also eliminate the spicy garlic, and adult children can eat it at home.

Remove the soaked garlic from the bowl and place it in a ventilated, cool place at home to dry. Be sure to control the moisture thoroughly as this will also help the pickled garlic last longer.

Take out a large clean bowl, put in 10 catties of rice vinegar and catties of sugar, and stir constantly with a large spoon until the sugar is completely dissolved in the vinegar. Add another 5 tablespoons of salt to the sweet and sour water and continue stirring until the salt, sugar and vinegar are well combined. It should be noted that sweet and sour water does not need to be boiled, which is different from the traditional method of boiling sweet and sour water to make sweet garlic.

In a clean, oil-free jar, add the dried garlic and pour in the sauce made in step 5. Cover the jar and seal it in a cool place in your home. Marinate for about 15 days.

If you want to make garlic taste more delicious, you can extend the pickling time to ensure that your pickled sweet and sour garlic is delicious and appetizing.

No need to boil, vinegar has its own sterilizing ingredients, if the vinegar of pickled garlic is boiled, it will kill the probiotics in the sweet garlic vinegar, which will affect the taste of sweet garlic.

I think that the vinegar of pickled sugar garlic does not need to be cooked, and it can be marinated directly with rice vinegar and white sugar, but the pickling time must be enough, and the ratio of sugar and vinegar must be appropriate, otherwise the developed sugar garlic taste is very disrespectful.

No, if you cook it, you will lose the taste of the garlic itself, so that the pickled garlic does not taste very good, just put the garlic in the vinegar and add sugar.

There is no need to boil the vinegar, you can just use the usual vinegar, and keep the surrounding temperature at a low temperature when marinating.

Pickled garlic vinegar needs to be boiled. First, peel the garlic, wash it, and set it aside to dry. Clause.

2. Boil a large pot of water in a pot, after the water boils, put in two spoons of salt, add white vinegar, brown sugar, light soy sauce, dark soy sauce, monosodium glutamate, boil again, and make sugar and garlic juice. Clause.

3. After the sugar and garlic juice is cooled, put the garlic in, cover it well, and store it in a cool and dry place. After a month, the sweet garlic is ready to eat.

Is pickled sugar, garlic and vinegar boiled?

When marinating sweet and sour garlic, the vinegar must be boiled. Here's how:

Ingredients: fresh garlic (10 kg).

Seasoning: vinegar (5 catties), sugar (5 catties), salt (7 taels), cold boiled water (10 catties).

Steps: 1 Simple processing of garlic: peel off the old skin of fresh garlic, leaving 2 layers of inner skin, cut off the root of garlic, cut the stem short and leave 1-2 cm long.

2. Pretreatment of garlic: take 5 taels of salt and dissolve them in cool boiled water, pour in fresh garlic and marinate for two days. Remove the garlic, rinse with tap water and shake off the water from the garlic to dry. Place the dried garlic in a container with a lid.

3. The production of sweet and sour sauce: pour 5 catties of vinegar, 1 tael of salt, and 5 catties of sugar into the cooking pot and put them on the fire to burn, stir while burning until the salt and sugar melt, turn off the fire and let cool.

4. Marinade sweet and sour garlic: pour the sweet and sour sauce over the garlic, the juice is just over the garlic, and finally sprinkle 1 tael of salt evenly on it. Leave it for 3-5 days before capping. The best flavor is served after one month. It can be stored for one year.

The vinegar of pickled garlic can be boiled or not, depending on the individual's habits, there is no hard and fast rule. The purpose of boiling the sweet and sour sauce is to prevent the garlic from spoiling, one of which is to make the boiled sweet and sour sauce richer and mellow, and the other is to prevent the garlic from spoiling.

1. The pickling time of sugar garlic is between 7 and 15 days, which can completely precipitate the active ingredients in the garlic to the greatest extent, thereby reducing the spicy taste of sugar garlic and improving the sweet and sour and crisp taste, but it should be noted that when pickling sugar garlic, it needs to be stored in a cool and dry place, so as not to breed a large number of harmful substances such as bacteria for too long, resulting in odor, decay and other deterioration, resulting in the opposite effect.

2. Sweet garlic, also known as sweet and sour garlic, Dong Zheng manuscript sweet garlic, is a kind of pickle that has filial piety in both the north and the south, the method is to mix brown sugar (white sugar can also be), white vinegar, white wine, soy sauce and salt with water, pickled garlic, the color is white or light brown, translucent, sweet and sour and tender.

7-15 days. The active ingredients in garlic can be completely precipitated to the greatest extent, so as to reduce the spicy taste of sugar garlic and improve the sweet, sour and crisp taste, but it should be noted that pickled sugar garlic needs to be stored in a cool and dry place, so as to avoid breeding a large number of bacteria and other harmful substances for too long, resulting in odor, rot and other deterioration, resulting in adverse effects. <

1. The pickling time of sweet garlic is between 7 and 15 days, which can completely precipitate the active ingredients in garlic to the greatest extent, thereby reducing the spicy taste of sweet garlic and improving the sweet and sour and crisp taste, but it should be noted that when pickling sweet garlic, it needs to be stored in a cool and dry place, so as not to breed a large number of harmful substances such as bacteria for too long, resulting in odor, rot and other deterioration, resulting in the opposite effect.

2. Sweet garlic, also known as sweet and sour garlic and sweet garlic, is a pickle that has both north and south, the method is to mix brown sugar (white sugar can also be), white vinegar, white wine, soy sauce and salt with water, pickled garlic, the color is white or light brown, translucent, sweet and sour taste.