How to pickle garlic is delicious, how to pickle garlic is delicious

Sweet garlic. Ingredients: 500 grams of garlic, 100 grams of sugar, a little white vinegar.

Method: 1. Take two scoops of water and pour them into a basin, sprinkle with two teaspoons of salt, and stir well.

2. Soak the garlic in salt water and soak for 2 days.

After the day, take out the garlic and control the moisture with the head facing down, at least 3 hours.

4. Put the dried garlic in a sealed jar.

5. Mix sweet and sour water, 3 tablespoons of white vinegar.

spoon sugar (the ratio of vinegar to sugar is 3:2).

7. Mix the sweet and sour water and pour it into the jar.

8. If the juice is not over the garlic, cover the lid and seal it tightly, and open the lid and roll it once a day.

Salted sweet garlic (large proportions).

Ingredients: 1000 grams of fresh garlic, 4 grams of salt, 30 grams of cooking wine, 30 grams of soy sauce, 15 grams of vinegar, 1 small piece of cinnamon, 5 star anise, 150 grams of brown sugar Method:

1. Peel off the skin of fresh garlic, put the whole head in a container, sprinkle with salt, add cooking wine and mix well, marinate to taste.

2. Take a bowl, add 150 grams of water, put the washed cinnamon and star anise into the bowl, cover and seal, steam in the steamer for 20 minutes, pick out the cinnamon and star anise, add brown sugar, soy sauce and vinegar and mix thoroughly, pour garlic into the garlic, stir evenly up and down, cover tightly.

3. Stir once every other day, after stirring 3 times, seal the mouth of the container thoroughly, put it in a cool place, and open it after 20 days.

Here's how to marinate garlic:1. Peel the new garlic until only one layer of tender skin is left, wash it, sprinkle it with salt and mix well, let it stand in a cool place for a day, control the moisture of the garlic, pour out the water, and dry the moisture.

2. Put the washed glass jar upside down until dry, pour in vinegar and sugar and stir well.

3. Put the dried garlic into the jar and close the lid.

4. Cover the mouth of the altar and marinate for 24 hours before eating. In fact, at this time, the garlic still has a spicy taste, and it is best to marinate it for a few more days, and it is good to marinate it until the garlic is translucent, but often when the garlic is pickled, our enthusiasm for eating garlic also begins to be excessive.

Here's how to marinate garlic deliciously:

Tools: 40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar, 2 grams of Sichuan pepper, 6 grams of star anise.

1. Peel off the outer layer of fresh garlic and cut the root with a knife.

2. After the processed garlic, there must be two layers of skin, which can be used for 40 heads, and the distribution is about 6 catties.

3. Put the garlic in a pot and soak it in water, so as to remove the spicy taste of garlic, about a day's time, I soaked it in the morning, took it out and drained it at night, and changed the water twice in the middle.

4. Take out the soaked garlic and put it on the grate to control the moisture, just one night to control it.

5. Prepare soy sauce, vinegar and peppercorns.

6. Pour soy sauce, vinegar, Sichuan pepper, spices, sugar and water into the pot, bring to a boil over high heat, then turn off the heat and let cool.

7. Put the garlic in a container with controlled moisture.

8. Pour in the boiled garlic soup, end the garlic, then hold the lid and wait for about 10 days to eat.

9. At this time, the color of garlic has turned red, and it has already tasted, salty and salty, crisp and not spicy, and it is particularly delicious with porridge or steamed buns.

1. Select the same size of fresh garlic, wash and remove the roots, brush off the outermost layer of old skin, and then stack the garlic layer by layer in a small jar, yard a layer, sprinkle a layer of salt (5 kg of garlic sprinkled with 60 grams of salt), and finally add water in the tank, 5 kg of garlic plus 150 grams of water. The purpose of adding this small amount of water is to make the salt melt quickly. 2. Refill and change water.

After 12 hours, refill the tank with cool water. The water should be submerged with garlic, change the water after three days, and change the water once a day for 7 consecutive days. This removes the spiciness from the garlic.

3. Sugar. Remove the garlic from the jar and put it in a pot, and rub the sugar evenly over the garlic with your hands. Then put the garlic into a jar or jar, and sprinkle some sugar on each layer (the total amount of sugar is 250 grams of sugar per kilogram of garlic).

Finally, pour a small bowl of cooked salt water and a small amount of vinegar into the jar. (Cooked brine must be cool, boiled.) 50 grams of water with 35 grams of salt for its concentration, 500 grams of sweet garlic with 50 grams of cooked brine).

Fourth, sealing. Seal the mouth of the altar with two layers of gauze, tie it tightly with a rope, and place it in a cool place indoors. Serve in 5 days.

5. The jar of pickled garlic should be clean and clean, and the oil should not stick to the oil, otherwise the garlic is easy to rot and deteriorate. Sweet and sour pickled garlic.

Raw material formula: 100 kg of fresh garlic, 10 kg of salt, 18 kg of brown sugar, 70 kg of grain vinegar, 25 grams of saccharin.

Method 1Cut off the garlic stalks, leaving about 6 cm of false stems.

2.Wash the garlic and drain the water.

3.Put the garlic in a jar, put a layer and sprinkle a layer of salt, fill it into a half 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.Remove the pickled garlic and dry it once a day.

5.Fill the half-dried salted garlic heads into an empty jar, only half of them, and leave half for pouring in the sugar solution.

6.Boil the vinegar, then add 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 garlic from expanding in volume and flushing out of the cylinder.

8.Paste the mouth of the cylinder with leather paper, and then coat it with pig blood lime to close the mouth of the cylinder tightly.

Product featuresThe garlic skin is brown, the garlic flesh is yellow-brown, the taste is sweet and sour, slightly salty and spicy, the garlic meat is tender and crispy, and the garlic skin is edible.

1. Peel the new garlic you bought first, keep two layers of skin, and remember to clean the roots. After the processed garlic, soak it in salt water for half a day, put 500 ml of water in a bowl and then add 25 grams of salt to stir and melt, soak the garlic in it, and let the water cover the garlic. This process can also play a role in sterilizing and removing the pungency.

2. It will take about half a day to drain the soaked garlic and drain it. At this time, you can sterilize the container of pickled garlic in advance, steam or boil it in boiling water for 10 minutes, and also drain the water, preferably in a glass container. 3. Put 100 grams of sugar in a large bowl, add an appropriate amount of vinegar to dissolve the ratio of sugar, garlic and sugar, in a pound of garlic, 100g of sugar, if you like a very sweet taste, you can increase the amount of sugar.

4. Put the drained garlic into the container, add sweet and sour sauce, if the garlic is not enough, you can add vinegar. After 20 days it's OK.

How to marinate garlic heads:

Simple recipe for sweet and sour garlic:

Raw material formula: 100 kg of fresh garlic, 10 kg of salt, kg of vinegar, appropriate amount of brown sugar, and a little five-spice powder.

Production method: 1. Choose neat, hypertrophied, white skin and fresh garlic. Remove the fibrous roots, peel off the old garlic skin, wash and drain.

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

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

4. Remove the garlic, dry it on the mat, turn it once a day, and dry it to 70% of the 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. Preparation of sweet and sour liquid: first heat the vinegar to 80, then add brown sugar to dissolve it, and add a little five-spice powder.

Product features: reddish-brown, beautiful color, very local color.

Pickled garlic is delicious and easy to make as follows:Ingredients: several heads of garlic, water, fresh-keeping bowl, vinegar, sugar, salt, etc.

1. You need to prepare a number of garlic, water beams, a fresh-keeping bowl, vinegar, sugar, and salt.

2. Peel off the outer layer of fresh garlic, don't peel off all the skin, leave two layers of outer skin.

3. Soak the processed garlic in a container with water to remove the spicy taste of the garlic and soak it for a day.

4. Remove the soaked garlic, control the moisture and set aside, put the vinegar, sugar and salt in the container and stir thoroughly.

5. Put the garlic in the water control, the garlic juice needs to be submerged in the garlic, cover the lid and wait for about four to five weeks.

The pickling method of garlic heads is as follows:

Ingredients: 5 kg of garlic, 500 ml of light soy sauce, 150 grams of sugar.

Excipients: 1000 ml of aged vinegar, 2 dried red peppers, 2 star anise, more than a dozen peppercorns, 300 ml of vinegar, 100 grams of salt.

1. First peel off the skin of the prepared garlic, leaving only two or three layers inside, and then use scissors to cut off the roots and tails of the garlic.

2. Pick the peeled garlic roughly, remove the rotten and scarred ones, and then put them in clean water and wash them carefully for later use.

3. Put all the garlic in a large basin, then add water to cover the garlic, add a spoonful of salt, and soak for 4 to 5 hours. This sterilizes the garlic and removes the pungent flavor from the garlic. Paragraph End Symbol

4. Soak the garlic, then take it out and wash it again several times, and take out the cleaned garlic to dry it sufficiently. Then blanch the glass jar of pickle and garlic with boiling water, and then dry it as well, so as to extend the shelf life of garlic.

5. Prepare a small pot, pour in 500 ml of light soy sauce, 150 grams of sugar, 1000 ml of aged vinegar, 2 dried red peppers, 2 star anise, more than a dozen Sichuan peppercorns, 300 ml of clear vinegar, 50 grams of salt, stir it well, bring it to a boil over high heat, and then let it cool for later use.

6. Place the garlic that controls the dry water in the oil-free and water-free glass bottle that is suitable for preparation, and then pour all the dried juice into the garlic glass bottle, cover the lid, shake or roll well, put it in a cool and ventilated place, marinate for about a month, and then you can eat.