How to make garlic vinegar, how to make sweet and sour garlic

5000 grams of fresh garlic, sugar.

1000 grams, 500 grams of salt, 2250 grams of vinegar.

Method: (1) Remove the roots of the garlic, peel off the outer garlic coating, and leave 2 3 layers of garlic coating.

2) Take a clean container, put in the garlic, add salt and mix, and marinate for 1 2 days.

3) Put the sugar and vinegar into the pot and boil, let it cool, pour it into the container containing the garlic, the sweet and sour sauce should be soaked in the garlic, and then cover the lid (or seal it with paper), gently stir 1 to 2 times a day for 2 to 5 days, and it can be eaten after 40 days.

Features: Milky white color, sweet and sour, not spicy.

Essentials: 1) The salted water of pickled garlic can be added to soak the garlic in sweet and sour sauce, or discarded.

2) The garlic can be peeled into individual loose garlic cloves, which can speed up the penetration of sweet and sour sauce. The amount of sugar and vinegar can be increased or decreased according to personal preference.

3) The cylinder should be cleaned and resealed after agitation every day.

4) When eating, use clean chopsticks to take out the garlic, and avoid oil and vegetable crumbs from entering, polluting the sweet and sour sauce and affecting storage.

Peel off the skin of four catties of garlic, cut off the head and tail of the garlic, wash with water, add salt to cold water and stir, soak the garlic in cold water for three hours, add one and a half pounds of light soy sauce, one pound of vinegar, three star anise, more than a dozen peppercorns, half a catty of sugar, 100 grams of salt, boil and let cool, drain the garlic and put it into a waterless and oil-free jar, pour in the juice, and cover the lid.

The practice of garlic vinegar is different in some places, and there are some practices, which are to wash the garlic, cook it, dry it, and soak it in vinegar.

The method of looking at the rabbit is very simple, that is, peel the garlic clean, then wash it and dry it, dry it in the sun and press it into garlic paste with a special garlic stubble, and then soak it in vinegar. After three hours, the garlic became thick.

The garlic vinegar recipe is simple. Peel the garlic cloves and clean them up. Place in an airtight jar and add the rice vinegar directly, covering the garlic cloves. Leave it for ten days and it can be eaten.

Garlic vinegar is mainly to take some vinegar to soak the garlic, in fact, it is very simple, take some vinegar and add a little salt, soak the garlic into it, and the garlic will peel off the outer layer.

Vinegar garlic is a snack made with garlic and vinegar. Garlic has antibacterial and anti-inflammatory effects, which can protect the liver, regulate blood sugar, protect cardiovascular, anti-hyperlipidemia and arteriosclerosis, and anti-platelet aggregation.

Brush the picture, uh, uh, how to make this fresh garlic at the end of the first time, wash the garlic, control the moisture, and then pour the vinegar and sugar into the bottle, cover it for about ten days, and then you can eat it.

The garlic vinegar is made.

Prepare garlic and vinegar first.

Wash the garlic, break it into cloves, put it in vinegar, and then seal it for a while, and the garlic vinegar is ready.

Every autumn, I buy garlic to make garlic, vinegar, wash the garlic, soak it in salt for two hours to dry, and then put vinegar and soy sauce. Put sugar and salt, marinate for a few days and then eat.

To figure it out, first you have to peel the garlic, then put the garlic in a jar, and then pour vinegar, soy sauce and light soy sauce into it.

The garlic vinegar method is still relatively easy to make, and what you are talking about is pickled garlic, or is it just our calculation?If this is not good, it must be pickled sauerkraut.

The garlic is to peel off the skin of the garlic and put it in the jar. Then pour the vinegar into it and seal it.

Well, if you want to make garlic and garlic vinegar, of course, you put some sugar, then put some vinegar, and then soak it for a while.

The method of tossing is to peel the garlic and then soak it in vinegar and sugar, and it can be used after a week.

In the countryside, the tome and garlic are soaked together, and then you can eat it after a month or two.

The garlic vinegar method is to peel the garlic and then put it in the vinegar, and after a period of time, it will be done.

Peel off the old skin of the garlic head, then put it in a washed and well, put it in a sweet and sour jar and swallow it for more than a month, and then you can eat it.

In the north, it is common to soak laba garlic and drown it with vinegar, ginger and garlic to turn pale green, and the remaining vinegar is a complaint.

This is like the same method as the production method of laba garlic, and the eight garlic can be cleaned and stroked.

Wash the garlic, wash half and half, and then soak it in aged vinegar or white vinegar for a while.

Peel and wash the garlic, dry it, put it in a glass jar, put it in the shade for seven days, and it's OK.

The color of vinegar is the most reliable, because it is a string of garlic vinegar, so vinegar is essential.

I plan to soak it in the tree for a while, and then this vinegar will be called garlic, and the vinegar is very delicious.

The method of acetic acid should be like this, right, now is to wash this operator, dry the water, and introduce vinegar, right?

You can make fresh garlic and marinate it with some vinegar for a while before eating.

Garlic vinegar is to take some garlic, then clean it, and finally put it in the vinegar jar.

In the practice of garlic vinegar, the garlic peel and vinegar are marinated together, and then sugar is put so that the sweet and sour garlic is made.

Ingredients: 10 whole garlic pieces, 1 2 tbsp salt, 1 1/2 cups brown sugar, 3 cups white vinegar, 2 cups 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, and remove it.

Drain and let cool.

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.

Procedure 3 <>

Sweet garlic. 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.

It is best to use purple garlic to make sweet garlic.

Marinate with salt for 12 hours, discarding the salted water. Bring dark soy sauce, sugar and vinegar to a boil and cool. Add the marinated garlic cloves to a clean container.

Pour in cooled sweet and sour water and soak for more than half a month. <

1. Prepare ingredients: garlic, 50g salt, 100ml vinegar, 100ml dark soy sauce, 80g yuanzhen sugar.

2. Wash the garlic cloves, peel them to leave a coat, and then add salt.

3. Marinate with salt for 12 hours and pour out the salted water. Sheltered reeds.

4. Boil the dark soy sauce, sugar and vinegar and do not cool down.

5. Add the pickled garlic cloves to a clean container.

6. Pour in the cooled sweet and sour water and soak for more than half a month.

The sweet and sour garlic is as follows:

Ingredients: Garlic: 3 catties; Balsamic vinegar: 1200 grams; Sugar: 600 grams; Salt: 50 grams; Plain water: to taste; Salt: to taste.

1. Peel off the skin of the garlic you bought, break it into a clof, and cut off the root of the garlic with scissors 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 and pour an appropriate amount of water to clean 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. 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, 600 grams of sugar, 50 grams of salt, boil the sugar juice over high heat, and melt the sugar completely and let it cool for later use.

6. Boil the jar of pickled sweet and sour garlic in hot water, wipe it with white wine, and then put it under the sun to dry the surface moisture on the surface for later use. The canned pickled sweet and sour garlic must be clean, oil-free and water-free, and Xiangshen boils it in hot water before pickling the sweet and sour garlic, and then wipes it with white wine to dry it.

7. Put the dried garlic into the sun-dried container, pour in the cooled sauce, pour in a small amount of liquor, cover the lid, and marinate in a cool and ventilated place for half a month.

Summary. Sweet and sour garlic is mainly made of garlic pickled with sugar, vinegar and light soy sauce, which lacks the spicy taste of garlic, and tastes crisp and sweet, appetizing for rice. Here's how:

How to make sweet and sour garlic.

Sweet and sour garlic is mainly made of garlic pickled with sugar, vinegar and light soy sauce, which lacks the spicy taste of garlic, and tastes crisp and sweet, appetizing for rice. Here's how:

Ingredients: 500g of new garlic, 40g of rock sugar, 40g of white sugar, 80g of rice vinegar, 80g of white vinegar, appropriate amount of salt, appropriate amount of water, Cooking step 1Peel 1 kg of garlic, (this is new garlic, it is easier to absorb the flavor) clean it, add an appropriate amount of salt and soak for a day, this is to remove the pungent taste of garlic.

2.The next day, remove the garlic from the jar and place it on kitchen paper to dry. 3.

Place the washed and dried garlic heads in a ready, clean, oil-free and water-free sealed jar. 4.Put rock sugar or white sugar, rice vinegar or white vinegar in the pot, the ratio is 1 to 2, and then melt the rock sugar in the vinegar, without too much fire, stir the rock sugar to melt.

5.Let the sweet and sour sauce cool completely, pour it into a jar with garlic heads, cover all the garlic heads, cover tightly, store in a cool place for 20 days, and then serve.

It may be a little spicy after 20 days, but you can also extend the marinating time.

Garlic vinegar is an appetizer that many people like, and it is relatively simple to make, mainly divided into the following steps:

First, remove the roots of the garlic, peel off the outer garlic coat, and leave 2 3 layers of garlic coating. Put the garlic in a clean basin, mix with salt, and marinate for 1 2 days.

Second, prepare some cold boiled water, add a little salt to make light salt water, soak the chopped garlic in water, soak for a day and a night, and change the water in the middle.

Third, mix the rice vinegar and white sugar into sweet and sour water in a ratio of 3:1, stir several times to completely dissolve the sugar, the ratio of sugar and vinegar is arbitrary, and put more sugar if you like sweetness;

Fourth, put the garlic that controls the dry water into a jar or glass jar, pour in the prepared sweet and sour, and the amount should not exceed the garlic. Cover the lid and put it in a cool place.