Is it better to use balsamic vinegar or white vinegar for sweet and sour garlic?

Steps: Step 1: Peel the innermost layer of 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 it, I washed it at night, and left it for a night, most of it was dry.

Step 4: Balsamic vinegar, sugar, one or two salts in a pot to boil, stir while boiling, stir the sugar to melt, turn off the heat, and let it cool.

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, wrap it in plastic wrap, put it in a cool place and store it for about a month before you can eat it, but it is a little spicy, my family is at least three months before eating, at that time the garlic is still quite tasty, especially when you open the jar, the garlic fragrance comes to your nose, and the halazi is rolling down.

Step 8, this ** is roughly stored for half a year, garlic garlic is very fragrant.

Step 9、It's not very spicy anymore, it's very delicious.

Tips: I used two 5-litre glass jars. The glass jar should be washed and dried, and then the garlic should be stacked. This one can be kept for a year.

Personally, I think it is better to use white vinegar, first of all, from the color point of view, white looks clean and refreshing, and some impurities can be seen clearly, so it is more reassuring to eat, and the balsamic vinegar is dark in color, and some impurities are not clear to see, which is also the reason why everyone buys sweet and sour garlic to buy white.

The second point is that the taste of white vinegar is relatively light, acetic acid is not as big as balsamic vinegar, and it tastes more refreshing and sweet, and there will be no astringent feeling, while balsamic vinegar is pickled, and the vinegar taste is big, and it is a little difficult for friends who don't like to eat sour to accept.

Based on the above two points, Erkun thinks that white vinegar is better, I hope my suggestions can help everyone, thank you!

<>Actually, this should be put according to personal taste and preference! If you like white and clean sourness, use white vinegar, and if you like a darker, use balsamic vinegar. Personally, it is better to use white vinegar, and the taste is more pure.

Pickled sugar garlic, most of the use of white sugar, the sugar garlic out of this is white translucent, some places like to use brown sugar pickling, some places also like to add soy sauce, the color of the color is dark red, this depends on personal preference, I think the white translucent sugar garlic, people look clean, refreshing, more appetizing.

With white vinegar, the color of the sugar garlic marinated in white vinegar is beautiful, so that the color of the garlic itself will not change.

Garlic is an indispensable condiment in our daily diet, garlic is mostly used as an adjunct to increase the taste of the ingredients, and in fact, garlic as the main ingredient is also a very good choice, sweet and sour garlic, laba garlic and so on are very classic practices, this time to share with you is the practice of sweet and sour garlic, in fact, the production of sweet and sour garlic is relatively simple, you only need to remember the proportion of sweet and sour, and a small trick, you can make crisp, sweet and refreshing, but also easy to preserve sweet and sour garlic, and many people do not know whether to use white vinegar or balsamic vinegar? I will also share this technique with you in detail below, hoping that you can also easily make delicious sweet and sour garlic.

Preparation of sweet and sour garlic:

Spare ingredients:480 grams of new garlic, 200 grams of cool white boil, 75 grams of sugar, 5 grams of salt, 75 grams of white vinegar;

Production process:The first step is to prepare the amount of garlic, of course, you can increase or decrease according to your personal preferences, garlic must be selected as a new garlic head, peel off the outer layer of skin, leave a thin 2 layers of skin, and rinse it carefully with water;

In the second step, drain it thoroughly, put the processed garlic in a clean container, put the amount of sugar and salt needed in the ingredients in the container, and at the same time weigh the amount of white vinegar and put it in it;

The third step, add water to the pot, after boiling, turn off the heat, let it cool naturally until it is cool and white, pour it into the container, stir it well with chopsticks, cover it with a layer of plastic wrap, and cover the lid of the container, put it in the refrigerator, and marinate for 2 days;

Fourth, after the time is about the same, prepare a few slightly smaller containers, put them in a pot of boiling water and cook for a while, after disinfection, drain the water, take the garlic out of the refrigerator, and put the garlic one by one in the container with waterless and oil-free chopsticks;

Step 5, and pour the marinated sweet and sour sauce into it, cover the lid of the container, place it in a cool place, marinate for a month, and then open the lid and enjoy.

Cooking tips: 1. Garlic itself is a very nutritious ingredient, often eaten can play a certain role in health care, and because of the rich nutritional elements contained in it, it is helpful for sterilization and anti-aging, so both men and women should eat garlic appropriately, and the practice of sweet and sour garlic is undoubtedly to put garlic from a supporting role to the leading role, and the garlic in this way has reduced the spiciness a lot, and there is a faint sweet taste, and everyone can eat it with confidence.

2. There is something to say, when making sweet and sour garlic, remember that sweet and sour should be in accordance with the ratio of 1:1, and you also need to remember a small trick, which is what many people are entangled, should it be marinated with white vinegar or aged vinegar? In fact, the correct method should be to use white vinegar, because the sweet garlic will become sour after being marinated for a period of time, and the acidity of white vinegar is relatively low, so that the pickled sweet and sour garlic will taste just right; In addition, it should be noted that the container for pickling garlic needs to be waterless and oil-free, so that the sweet garlic will be stored for a longer time.

Keep these methods in mind, the sweet and sour garlic has a crisp, sweet, refreshing and not spicy taste, and it is easy to preserve.

It gets along better. Because the white vinegar tastes very sour. The aroma of balsamic vinegar is even stronger. And the color is very good-looking.

I think it's better to use white vinegar because white vinegar is generally used to make sweet garlic nowadays, and the pickled sweet garlic is also more beautiful and makes people more appetizing.

Personally, I think it's better to use balsamic vinegar. The sweet and sour garlic produced in this way is more beautiful in color and is particularly appetizing.

You can choose between white vinegar and balsamic vinegar depending on your personal preference. Generally speaking, when making sweet and sour garlic, most people will choose to use white vinegar, because white vinegar is a transparent liquid, and it will not make garlic colored, and the taste is sweet and sour, but in fact, low-degree rice vinegar, balsamic vinegar, and aged vinegar can be used, and there are no special regulations, mainly according to their own needs.

Sweet and sour garlic is in the south of the Yangtze River and in the northern region.

Traditional snacks. Sugar garlic is brown in color, crisp and sweet and sour, it is the favorite of people who eat hot pot, rich in protein, fat, sugar, vitamins and various amino acids and trace elements required by the human body.

and a variety of volatile sulfur compounds and other substances that are beneficial to the human body. It has the ability to enhance human physiology, promote metabolism, delay aging, and prevent cardiovascular diseases.

and boosting immunity.

It depends on what flavor you like to eat, I like balsamic vinegar.

Pickled garlicBalsamic vinegar or white vinegar? The answer is yesIf you like light color, then use white vinegar, and if you like dark color, use balsamic vinegar, as long as the acidity is about the same, there is no difference, and vinegar also has degrees. Low rice vinegar.

Balsamic vinegar and aged vinegar can be, you can't use a high level, and you don't need a large amount, because the sugar garlic will be sour on its own after being pickled for a period of time, and it's okay to start eating, but if it's too sour in the later stage, there will be no balanced taste of sweet and sour.

Eating sweet garlic, if you like a crunchy texture, white vinegar is better than balsamic vinegar.

Pickled sweet and sour garlic.

The container can be a clay jar, glass bottle and other containers that can be sealed, and they should be washed before use to ensure that there is no oil in the jar, and then take the boiling water to scald, disinfect, invert and control the dry water for later use, to ensure that there is no oil and no raw water in the container.

Boiling sweet and sour sauce: The boiling of sweet and sour sauce can be said to be the most critical, because it determines the flavor of sweet and sour garlic. Taking 10 catties of tender garlic as an example, some commonly used methods are introduced as follows for friends' reference.

Method 1: 350 grams of sugar, 7 pounds of white vinegar. Pour the sugar and vinegar into the pot, add an appropriate amount of water and boil together, boil for another 2 minutes after boiling, let cool and set aside.

Method 2: 350 grams of brown sugar, 7 pounds of aged vinegar. The boiling method is the same as above.

Method 3: 6 kg of sugar, 6 kg of vinegar, 1 kg of soy sauce. The boiling method is the same as above.

Method 4: 4 catties of sugar, 3 taels, 7 taels of salt, and more than 1 tael of vinegar. The boiling method is the same as above. This recipe is sweeter and has a lighter vinegar flavor.

Method 5: 1 kg of salt, 6 kg of brown sugar, 300 grams of rice vinegar or 200 grams of white vinegar. The boiling method is the same as above. This recipe is sweeter and has a lighter vinegar flavor.

Marinating method: Put the processed garlic in a container and pour in the sweet and sour sauce. It should be noted here that the sweet and sour sauce is about 2 inches higher than the garlic.

Then seal the lid tightly, place it in a cool place, and after a month, you can open the lid and eat. 6 to 7 days before ripening, you can add some osmanthus to enhance the flavor.

It is better to boil the sweet and sour sauce and cool it before using it, so that it is not easy to spoil. In addition, after the sweet and sour sauce is cooled, you can also add some honey to mix thoroughly, so that the pickled sweet and sour garlic can become crystal clear and shaved.

When you pickle sweet and sour garlic, it is best to use balsamic vinegar, because the taste of white vinegar is particularly sour, and not everyone can accept it, so it is better to use balsamic vinegar.

The effect is the same. It's just a matter of what color you like to pickle the sweet and sour garlic, for example, if you like dark colors, use balsamic vinegar, and vice versa.

In fact, sweet and sour garlic generally chooses to use balsamic vinegar, because white vinegar actually has some damage to the taste, and then balsamic vinegar can also be fragrant, so it is also very delicious.

Summary of the most authentic sweet and sour garlic pickling method.

1. Remove the old skin of the 10 catties of garlic you bought, and remove some small dirty things from the roots with a knife.

2. Put it in a basin, soak it in cold boiled water for 24 hours, and then take it out and drain it.

3. Prepare the ingredients, such as soy sauce, vinegar, Sichuan pepper, and other ingredients, and put them aside.

4. Pour cold water, soy sauce, vinegar, peppercorns, sugar, salt, etc. into the mesh pot. Heat and pour into a basin, stir well, and let cool.

5. Put the drained garlic into the newly bought and washed bottle, note: after the bottle is washed, it must be dried in the sun, and there can be no water.

6. Add some liquor to the seasoning, which can play a sterilizing role, and then cover the lid.

7. Sweet and sour garlic can be eaten after marinating for about 10 days, but it is best to take it out with clean chopsticks when eating, so as to avoid the entry of bacteria, and cover it immediately.

Sweet and sour garlic with rice vinegar or white vinegar.

Hello, I am helping you to inquire about the relevant case and will reply to you immediately.

The production principle of white vinegar and sweet and sour garlic is that acetic acid inactivates the cell, and the selective permeability disappears after the cell is inactivated, the water inside the cell flows out, and the acetic acid and sugar enter the cell, and the main component of white vinegar is acetic acid, so it is recommended to use white vinegar.

How to make sweet and sour garlic (ten catties of garlic).

Is it okay to make millet vinegar in white sauce.

The most authentic sweet and sour garlic pickling method 1, remove the old skin of the 10 catties of garlic that you bought, and remove some small dirty things from the root with a knife. 2. Put it in a basin, soak it in cold boiled water for 24 hours, and then take it out and drain it. 3. Prepare the ingredients, such as soy sauce, vinegar, Sichuan pepper, and other ingredients, and put them aside.

4. Pour cold water, soy sauce, vinegar, peppercorns, sugar, salt, etc. into the mesh pot. Heat and pour into a basin, stir well, and let cool. 5. Put the drained garlic into a newly bought and washed bottle, note:

After the bottle is washed, it must be dried in the sun without water. 6. Add some liquor to the seasoning, which can play a sterilizing role, and then cover the lid. 7. Sweet and sour garlic can be eaten after marinating for about 10 days, but it is best to take it out with clean chopsticks when eating, so as to avoid the entry of bacteria, and cover it immediately.

Is it okay to make homemade millet vinegar.

It is recommended to use white vinegar, and the effect of millet vinegar should not be as good as that of white vinegar.

Ok thanks! You are welcome.