Garlic pickling method Homemade, pickled garlic method homemade

Here's how to marinate garlic:

1. Prepare an appropriate amount of garlic, peel off the outer skin of the garlic, and then cut off some of the roots and head of the garlic, after the garlic is processed, the garlic is cleaned in clean water, and the washed garlic is placed in a pot for later use.

2. Take a basin, add a small amount of salt to the basin, stir well, stir the salt until melted, put the washed garlic in and soak it for a period of time, which can not only disinfect and sterilize, but also remove the spicy taste in the garlic, and soak for about 3-5 hours.

3. When the time is up, take out the garlic and put it in the pot to clean it, and then dry the moisture on the surface of the garlic, this step is very important, be sure to dry the moisture on the surface of the garlic, so that the garlic can be preserved longer.

4. Next, adjust a sauce, pour an appropriate amount of white vinegar, an appropriate amount of light soy sauce, a tablespoon of sugar, a handful of Sichuan peppercorns, a handful of star anise, and then add an appropriate amount of salt, stir well with a spoon, boil and cool for later use.

5. Take a waterless and oil-free glass jar, put the dried garlic in the jar, then pour in the seasoned sauce, cover the lid and seal it and marinate it in a cool place for about 20 days before you can eat it.

Point 1: Choose garlic.

For pickling laba garlic, it is best to use purple garlic, because purple garlic has a crispier taste and a stronger fragrance. We also have to pick out the bad and rotten garlic cloves, pick the white, fat, plump garlic and peel off the garlic skin. Let me tell you a little trick for peeling garlic:

That is, it is easy to soak the garlic cloves in water for 10 minutes, and then peel them.

Point 2: Chop the garlic.

When marinating laba garlic, be sure to keep the garlic cloves dry, so the cleaned garlic cloves must be dried or wiped dry. Then cut off the head and tail of the garlic, which is crucial. Because the key to turning green garlic is to use vinegar soaking to destroy the cell structure of garlic, we cut off the head and tail, which can greatly increase the contact area between garlic and vinegar, so as to wake up the dormant garlic and give birth to chemicals to make the garlic turn green quickly.

Point 3: Pickle garlic.

Add a spoonful of salt and a spoonful of sugar to the processed garlic cloves, then stir well so that the garlic cloves are evenly coated with sugar and salt, and then marinate for 30 minutes. The purpose of this step is to soften the skin of the garlic so that it is easier to turn green when soaking in vinegar.

Point 4: Soak garlic.

We know that there are many kinds of vinegar, there are balsamic vinegar, aged vinegar, white vinegar and rice vinegar, when pickling laba garlic, it is best to use rice vinegar, this is because the rice vinegar color is light, the sour aroma is suitable, the pickled laba garlic color is green and good-looking, sour and spicy are palatable, and the mulberry gas is strong, slightly sweet, garlic and vinegar ratio is 1:1. Add the same amount of rice vinegar to the pot, heat it on high heat until it is not hot, about 30 degrees, pour the processed garlic cloves and the burned rice vinegar into a waterless and oil-free jar, then seal the jar and put it in a warm place.

Pickling laba garlic requires a certain temperature difference, so you need to toss it a few days before pickling: put the bottle in a place where the warm sunlight can shine during the day, and then take it back to the kitchen at a lower temperature at night to preserve, so that under the alternating effect of one hot and one cold, the garlic will generally begin to turn green in two or three days, and it will turn completely green in about 7 days a week.

Prepare five catties of purple garlic and peel off the outer skin, leave the innermost layer of skin, and then cut off the root of the garlic and cut off a little of the garlic stem. Prepare a larger basin and pour water, add two spoons of salt, pour in the garlic and soak for 24 hours, the garlic soaked in salt water will not wilt after marinating. After 24 hours, the garlic is soaked, clean the garlic and put it on a rack, spread it evenly and drain.

Adjust a sweet and sour water: prepare a large bowl without water and oil, add white vinegar or rice vinegar, the amount of vinegar should be determined according to the amount of garlic, stir well in adding white sugar, the ratio of sugar and vinegar is 2:3, you can add a little brown sugar if you want to be darker.

Drain the garlic into a waterless and oil-free sealed jar and pour the prepared sweet and sour water, which must cover the garlic. Cover the lid and seal it for a month, and put it in a place at room temperature, as much as possible not in a sunny place. After a month, take it out, and the marinated sweet and sour garlic is sweet and sour.

Home-style pickled garlic first peels off the outer skin of the new garlic to leave the inner skin.

Then prepare a jar or bottle with a lid, the bottle should be wide-mouthed, washed and dried for later use.

Peel the garlic into the jar, pour in the sweet and sour water, the garlic can be, and finally cover the lid and seal it, put it in a cool place for a month and you can eat it, if you want the sweet and sour to taste, the pickling time will be long, generally pickled in spring, and it is best to eat in winter.

Hello, peel off the fresh garlic, wash and dry. Boil rice vinegar with sugar and let it cool, put it in a large container together, seal it well, and enjoy it after about a month.

Proportion: Three catties of garlic, five bags of rice vinegar, 300 grams of sugar.

The home recipe for pickling garlic is as follows:

Ingredients 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, knives, basins, grates, cooking pots, glass containers.

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

2. The processed garlic must be left with two layers of skin.

3. Put the garlic in a basin, soak it in water, this is to remove the spicy taste of garlic, soak it for about a day, take it out and drain it at night, and change 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 to control the moisture of the garlic.

8. Pour in the boiled garlic soup, end the garlic, then cover the lid and wait for about 10 days before eating.

Simple recipe for pickled garlic at home:Ingredients: 6 garlic, 6 grams of salt, 6 grams of sugar, 2 tablespoons of white vinegar.

Steps:1Prepare fresh garlic.

2.Fresh tender garlic, peel off the outer skin, leave the inner layer of skin do not finish, it is relatively clean and do not need to wash, if it is a little dirty, wash it.

3.Add salt, mix well and marinate for 12 hours.

After a few hours, the surface of the garlic clove is a little wrinkled, although it is not washed, it can still be marinated and the water is discarded.

5.Then add sugar and vinegar and mix well.

6.The glass bottle is sterilized in advance, so that the glass bottle is dry and waterless and oil-free, put the garlic in, seal it with plastic wrap, close the cap tightly, store it in a cool place, and you can eat it in a week at the earliest.

7.Finished product. <>

1. Pickle directly with salt, garlic can be pickled directly: when fresh garlic is on the market, you can buy some fresh and tender garlic, remove the skin of garlic, leave the innermost two layers, and cut all the garlic seedlings and garlic roots, soak them in water for two days, and then take out and add water to add edible salt to pickle directly, and after fifteen days, the garlic can be pickled well, and you can take it out and eat it directly.

2. Marinate directly with rice vinegar and peel off the outer skin of the purple garlic. Break the garlic into small cloves. Wash your hands and peel the skin off each garlic clove (don't wash it).

Put the peeled garlic cloves in a sealed container and add a teaspoon of sugar (with or without it, it tastes better with it). Pour in the rice vinegar. The amount of rice vinegar is about the same as that of garlic cloves.

Close the airtight cap. Put it in the refrigerator or a cold place in your home. Soak for more than two weeks, and the garlic will turn green and taste better.

3. Pickle directly with vinegar, garlic can also be pickled directly with vinegar in winter, the pickling method is also very simple, you only need to remove the garlic outside, peel all the garlic cloves, put them in a clean container, and then add the rice vinegar to the container, to cover all the garlic cloves, seal the container, after ten days the garlic will turn green, you can take out and eat when you want to eat, and the cured garlic vinegar can also be used as a condiment for many dishes.

Home-style pickled garlic simple method such as fighting relatives:

Materials Tools: 10 kg of fresh garlic, Jin sugar, 3 kg of vinegar, Jin salt, glass bottle, cold boiled water, container.

1. First of all, remove the hair roots of the fresh garlic and leave about three centimeters on the stem. After that, peel off the outer skin of the garlic again, leaving two or three layers of tender skin on the inside.

2. Put the garlic you have just processed into a glass bottle, add 100 grams of salt to marinate, and marinate for two days.

3. After two days, pour out the pickled salt jujube water, take out the soaked garlic and drain the water, so that it can be marinated in sugar water in the later stage.

4. At this time, start to prepare the water of pickled sugar and garlic, you need to add catties of sugar, 3 catties of vinegar and half a catty of salt, and an appropriate amount of cold boiled water. Then, add the prepared water and the intended water to the same container.

5. Finally, seal the container and place it in a cool and ventilated place to marinate. The sugar and garlic around the base rock mausoleum are pickled.