What are the pickling methods of sweet and sour garlic?

When pickling sweet and sour garlic, you should choose the purple garlic, soak it in salt water after removing the old skin, remove the water after soaking, and then add sweet and sour sauce to marinate, which is the correct way to marinate sweet and sour garlic, the sweet and sour garlic after pickling is crisp and tender, the taste is attractive, and it can also get rid of greasy appetizing food.

When marinating sweet and sour garlic, you should choose fresh purple garlic, the garlic should be fat and symmetrical, and then peel off the old skin on its surface, leaving only 1 2 layers of inner skin, and then use a knife to cut off its roots and scissors to cut off its stems, leaving only about one centimeter. Prepare a large basin with an appropriate amount of purified water and an appropriate amount of edible salt to mix thoroughly.

Soak the processed fresh garlic directly in the prepared salt water, stir it frequently during the soaking process, soak it for 24 hours, change the water 1 2 times in the middle, and control the dry water after the garlic is taken out, and it is best to let the stem of the garlic face down when controlling the water, so that the water can be controlled more thoroughly.

Prepare sugar and rice vinegar in a ratio of 1:3, let them mix together, and then put it in a pot without oil and water to heat and boil, if you like a sweeter taste, you can add a little more sugar, after boiling, let the sugar completely melt, and then turn off the heat to cool down, this is sweet and sour sauce has been cooked. After preparing a large clean glass bottle for disinfection, put the dried garlic in, and then put the cooled sweet and sour juice into the bottle, seal the bottle mouth and put it in a cool place to marinate for about 20 days, and the sweet and sour garlic inside can be marinated in the flavor, and it can be eaten directly after being taken out.

When pickling sweet and sour garlic, it is best to use white sugar and rice vinegar, if you like to pickle the sweet and sour garlic is white, you can use a combination of white vinegar and sugar, and the pickled sweet and sour garlic is the better the sweet and sour garlic pickled in the month. Sweet and sour garlic can be flavored in 15 or 20 days when pickled, and the taste is just taken out at 20 days, and it can be eaten directly, if you take out sweet and sour garlic, you must use a clean spoon or chopsticks without oil and water Do not bring in raw water and oil, otherwise it will make the sweet and sour garlic deteriorate during the pickling process.

The correct way to make sweet and sour garlic is as follows:

In the first step, it is best to use fresh garlic, peel the garlic separately, remove the outer skin, leave 2 layers of skin close to the garlic cloves, treat the garlic according to this method, and soak it in salted water;

The second step, soak for about 3 hours, take out the soaked garlic, put it on a drying net, dry the garlic, the moisture on the garlic skin needs to be completely controlled, prepare a pot, and add an appropriate amount of water to the pot;

Step 3, add 2 tablespoons of salt, 6 tablespoons of rock sugar, 1 bottle of rice vinegar, plus a spoonful of aged vinegar to color, put the pot on the fire, boil the sweet and sour sauce, and when it boils to boil, turn off the heat, and then let the sweet and sour water cool completely;

The fourth step is to prepare a large jar without water and oil, blanch it with boiling water in advance to kill the virus, control the dry water, put the pre-processed garlic in the container first, and then pour the cool sweet and sour water into it;

The fifth step, sweet and sour water can be without garlic, add the lid of the container, put it in a cool place, and put it in the refrigerator in summer, almost more than 20 days, the sweet and sour garlic will be pickled, and you can eat it.

1. First of all, we prepare 200g of aged vinegar, 100g of brown sugar, and 200g of new garlic, first peel off the two layers of black skin from the garlic, and then put it in clean water to wash. Then put the garlic in a bowl and soak it in water and salt for a day. 2. After draining the soaked garlic head down, put it in a waterless and oil-free sealed jar, then add salt, brown sugar, and vinegar, cover the lid and seal it for a month.

Prepare the sauce in advance, stir the soy sauce sweet and sour well, and then bring to a boil. After cooling, pour into the dried garlic to marinate. It is better to choose with brown sugar.

You can also soak the garlic in water first, and then change the water every day to put the salt in the jar. Then after drying, add some brown sugar, add some vinegar, and seal for a while.

The process is very simple, first of all, you have to peel off all the garlic skins, then put them in a clean container, and finally add an appropriate amount of vinegar, and then you also need to add some rock sugar and then add some liquor, which can be marinated for about a week.

The sweet and sour garlic pickling method is very simple, first put the sweet and sour garlic together, and then the sweet and sour garlic can be marinated for 7 working days.

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.

Teach you the detailed pickling method of sweet and sour garlic.

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!

It's delicious and doesn't love bad "Sweet and Sour Garlic".

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

How to marinate sweet garlic:

Ingredients: 5 kg of fresh garlic, 500 grams of sugar, 5 bags of vinegar.

1. First of all, prepare garlic, vinegar and sugar.

2. Prepare a bottle, or have a sealed sand jar also acceptable.

3. Prepare white sugar, 4. Mix white sugar and rice vinegar in a container and prepare according to the ratio of 1:3.

5. Put the cleaned garlic in a homemade container.

6. Add the homemade solution, the solution must be all the garlic in, seal the container and put the lead skin into a cool place, and leave it for about 20 days.

10 catties of garlic need to put about 100 grams of salt, 6 catties of sugar, 6 catties of vinegar ratio is appropriate, but the specific dosage is not strictly regulated, according to personal taste preferences, such as do not like to eat sour, you can put less vinegar, put more sugar, add some water to adjust the taste, but add water should not add raw water, must add cool boiled water, so as to avoid the bacteria and other microorganisms in the raw water to shorten the shelf life of sweet and sour garlic, and the phenomenon of spoilage and deterioration in advance.

Pickle garlic with aged vinegar. Because the aged vinegar has the characteristics of "color, fragrance, acid, alcohol and thickness", the specific performance is strong brown, the liquid state is clear, the vinegar taste is mellow, it has less precipitation, the storage time is long, it is not easy to deteriorate, and the aged vinegar has a strong fragrance, sour but not astringent, fragrant and slightly sweet, the color is strong and fresh, and the more mellow it is, for the gourmet snacks like pickled sweet and sour garlic, it is necessary to choose the old vinegar that can be stored in the skin and put the vinegar for a longer time, so that the garlic is more delicious.

The traditional sweet and sour garlic method needs to be marinated and soaked in salt water in advance, which is conducive to leaching out the excess water in the new garlic, helping the subsequent sweet and sour sauce to enter the garlic to achieve a faster flavor, and also improving the preservation time of sweet and sour garlic and reducing the spicy taste of garlic, but if you forget or don't want to soak garlic in salt water, you can also omit this step, which can also make delicious sweet and sour garlic.

Sweet and sour garlic can be added to a high degree of liquor, liquor has the effect of sterilization and disinfection and enhance the flavor, prolong the shelf life of food, and it is completely okay to put it in sweet and sour garlic, the specific methods are as follows:

Ingredients: 500g garlic, 20g salt, 150g brown sugar, 200g rice vinegar, 10g high liquor, 1 can of Sprite.

Method step 1: Remove the old skin on the outside of the garlic, leave the clean skin on the inside, and cut the head and tail, so that it is good to taste when pickled. 2. Prepare a basin of cold boiled water, pour in 20g of salt and stir until melted, put 20g of salt in 1 kg of garlic, and then put the processed garlic into the brine and soak it for 4 hours, this step is very critical, so that the processed garlic is not easy to spoil, and it is more crisp and flavorful. 3. Pour 200g of rice vinegar into the pot, then put 150g of brown sugar, boil the brown sugar, boil the stall and continue to cook for 2 minutes, then turn off the heat and let it cool.

4. Take out the soaked garlic to control the moisture, then put it into a waterless and oil-free container, pour in the cool sweet and sour sauce, then pour in a can of Sprite, pour in about 10 grams of high liquor, and then cover the lid and put it in a cool place to marinate for about 10 days before eating.

Remarks: Pickling sweet and sour garlic with Sprite and white wine can not only shorten the pickling time and improve the pickling speed, but also the pickled sweet and sour garlic is also very sweet and sour, especially delicious.

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.