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

Pickled garlic in vinegar is a delicious practice.

Ingredients: Garlic.

Seasoning: rice vinegar, sugar.

1. Prepare an appropriate amount of fresh garlic, weighing about 3 catties, be sure to buy fresh, the fresher the better, the juice is very sufficient, and it is delicious to pickle it out, just keep the garlic, cut off and throw it away in other places.

2. Then start processing one by one, take out a piece of garlic, and cut off a layer of the head first, so that the juice can penetrate more easily.

3. Peel off the coat of garlic again, pay attention to it, don't peel it all clean, leave the innermost layer, it's not good to peel it all, and the garlic head with too long tail should also be dealt with.

4. All the garlic is processed in this way, the treated garlic is particularly clean, all full, it can be washed or not, and those who have a habit of cleanliness can be washed again, in fact, it is already very clean, and there is no need to trouble again.

5. Pickled sugar and garlic, about the ratio of sugar and vinegar, there is no completely unified formula, a hundred people have a hundred practices, according to personal taste, add condiments, generally vinegar flavor, sweetness is supplemented, I am 700 ml of rice vinegar, 1 bag of 500 grams of sugar, all poured into the basin to dissolve.

6. Do I need to boil the juice? This depends on personal preference, I have never survived, just add it directly, prepare a large glass bottle at home, put the raw garlic neatly in turn, if the size is large, you can break the garlic, complete and more beautiful, leave a little position at the mouth of the bottle.

7. Stir and melt the sugar in the basin thoroughly, then carefully pour it into the glass bottle, pour a spoonful of high liquor into the mouth of the bottle, the main purpose is to sterilize and disinfect, extend the shelf life, cover the lid, and store it in a ventilated and cool place.

8. Pickled for 30-40 days can be eaten, close to 28 days, you can taste it, the garlic at this time has been all transparent, the entrance is not spicy, but also special sweet and sour crisp, now pickled, put in winter to eat just right.

Eating garlic often is very good for the body, not only sterilizing, but also detoxifying, preventing wound infection, and using materials.

3 pounds of new garlic.

1 bottle of 9% white vinegar.

10 grams of white sand sugar.

To soak garlic in vinegar.

Fresh garlic lumps.

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Peel the skin off the outside.

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Pour in the white vinegar, the white vinegar should be submerged in the garlic head.

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Add sugar and <>

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Use a glass bottle container, close the lid, seal it well, store it in a cool and ventilated place, and let it go for about 25 days to enjoy.

Put vinegar and sugar - pickled garlic is delicious.

Vinegar garlic tastes slightly sour, crisp and tender, nutritious, is the favorite of many people, a small dish, some people in the garlic market in large quantities, but also want to pickle some at home, but I don't know how to pickle vinegar garlic is the best, today I will introduce you to the correct practice of vinegar garlic, so that you can easily learn how to make vinegar garlic.

How to pickle vinegar garlic deliciously The correct way to make vinegar garlic.

1. When vinegar garlic is pickled, not only vinegar should be prepared, but also an appropriate amount of sugar, so that the vinegar garlic after pickling is delicious, 5 kg of fresh garlic, 1 kg of sugar, 500 grams of edible salt and 2500 grams of vinegar should be prepared when pickling, he prepared the garlic to remove the root and the outer layer of old skin, and then put it in a clean container, add edible salt, mix well and marinate for two days.

2. Put the prepared sweet and sour in a pot and heat it to boil, let it cool down naturally, and then pour it into the pickled garlic, let the sweet and sour sauce mix the garlic in it completely, and the mustard is marinated in a cool place, stir gently every day, continue to marinate for about 40 days for 2 3 days, the vinegar and garlic in it can be pickled, and you can eat it directly after taking it out.

How to pickle vinegar garlic deliciously The correct way to make vinegar garlic.

1. When vinegar garlic is pickled, you can remove the skin of fresh garlic and soak it in clean water, and change the water every 45 hours during the soaking process, so that it can remove its sour and spicy taste, and then take out the empty water after it is completely soaked, and then put the prepared sugar and vinegar together in a ratio of 1:5 and mix it into the pot to boil, and then put the garlic in the sweet and sour sauce to marinate, which is the correct way to vinegar garlic.

2. Vinegar garlic can not only be developed when garlic is on the market, but also pickled before and after Laba in winter, when garlic is developed at that time, the prepared garlic should be removed from the skin, and the garlic cloves should be washed with water, and the surface moisture should be controlled while drying, and then put it in a large clean glass bottle, and then put it into the prepared rice vinegar, seal the glass bottle, let him soak it in about 20 days The garlic inside can be pickled, and the vinegar of pickled garlic can also be eaten as a condiment.

Cut off the root of the garlic, peel off the garlic skin, wash it and control the moisture, choose fragrant rice vinegar and put an appropriate amount of sugar, a small amount of flavor, and then soak the peeled garlic cloves in vinegar, and you can eat it in about a week.

Rinse the garlic, dry it and put it in a container, taking care that there is no water in the container. Add an appropriate amount of sugar and rice vinegar and soak the garlic. Then seal the container. Soak it for a week and you're ready to eat.

Wash the garlic, add vinegar and sugar, seal for about a week and eat.

How to pickle garlic with vinegar is delicious, put some sugar in the vinegar, close the mouth, and you can eat the garlic after a few days when it is green, so that the pickled garlic is delicious.

Peel the garlic, wash it and dry it, cut off the bottom so that it is easy to taste, put it in a glass bottle, and then pour in rice vinegar, not too full, put in an appropriate amount of rock sugar brown sugar, white sugar can also be, so that the garlic is always crisp, will not be soft, the vinegar will not be too sour and will have a little sweetness, very delicious, cover the lid and seal it in a warm place to start fermentation, you can eat it in about a week, the garlic is not spicy, and the taste is very good!

Vinegar garlic tastes slightly sour, crisp and tender, nutritious, is the favorite of many people, a small dish, some people in the garlic market in large quantities, but also want to pickle some at home, but I don't know how to pickle vinegar garlic is the best, today I will introduce you to the correct practice of vinegar garlic, so that you can easily learn how to make vinegar garlic.

1. When vinegar garlic is pickled, not only vinegar should be prepared, but also an appropriate amount of sugar, so that the vinegar garlic after pickling can be delicious, 5 kg of fresh garlic, 1 kg of sugar, 500 grams of edible salt and 2500 grams of vinegar should be prepared when pickling, and he prepared the garlic to remove the root and the outer layer of the old skin, and then put it in a clean container, add edible salt, mix evenly and marinate for two days.

2. Put the prepared sweet and sour in a pot and heat it to boil, let it cool down naturally, and then pour it into the pickled garlic, let the sweet and sour sauce mix the garlic in it completely, and the mustard is marinated in a cool place, stir gently every day, continue to marinate for about 40 days for 2 3 days, the vinegar and garlic in it can be pickled, and you can eat it directly after taking it out.

The right way to vinegar garlic.

1. When vinegar garlic is pickled, you can remove the skin of fresh garlic and soak it in clean water, and change the water every 45 hours during the soaking process, so that it can remove its sour and spicy taste, and then take out the empty water after it is completely soaked, and then put the prepared white sugar and vinegar together in a ratio of 1:5 and put it into the pot to boil, and then put the garlic in the Yuanchi sweet and sour sauce to marinate, which is the correct practice of vinegar garlic.

2. Vinegar garlic can not only be developed when garlic is on the market, but also pickled before and after Laba in winter, when garlic is developed at that time, the prepared garlic should be removed from the skin, and the garlic cloves should be washed with water, and the surface moisture should be controlled while drying, and then put it in a large clean glass bottle, and then put it into the prepared rice vinegar, seal the glass bottle, let him soak it in about 20 days The garlic inside can be pickled, and the vinegar of pickled garlic can also be eaten as a condiment.

The above introduces the correct practice of vinegar garlic, so that everyone knows how to pickle vinegar garlic is the best, and when you want to eat coarse garlic in the future, you can pickle it yourself according to the correct method introduced above.

Garlic, also known as garlic, garlic, is a general term for garlic plants, has a good medicinal value, which is mainly manifested in its strong sterilization, prevention and treatment of tumors and cancer, detoxification and cleansing of the intestines, blood sugar reduction, prevention and treatment of cardiovascular and cerebrovascular diseases, etc., at the same time, for anti-fatigue, anti-aging, protection of liver function and other aspects have a good effect, therefore, the moderate consumption of garlic is very beneficial to health, vinegar garlic is a kind of garlic as a raw material of the dish, so, what is the practice of vinegar garlic?

Vinegar garlic is also a relatively common snack, many people are used to eating dumplings when they come to a portion, both vinegar and garlic, many people have also tried vinegar garlic pickling, but, because they have not been able to grasp the essentials well, the result is not fresh.

1) Remove the roots of the garlic, peel off the outer garlic coating, and leave 2 or 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. Various vinegar garlic (20 photos).

Features: milky white color, sweet and sour but not spicy.

Essentials of production

1) The brine 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.

The above is a brief introduction to the "vinegar garlic practice", which can greatly improve cold intolerance, edema, and loss of energy, and has a good effect on the prevention of wind evil, neuralgia, etc., especially for some friends who are prone to nosebleeds, so you can try it.

Many people like to eat jealous garlic, most people choose to buy outside because they don't know how to make it, the following is the relevant content about the pickling method of vinegar garlic that I have compiled for you, I hope it will help you!

Ingredients: 2 catties of fresh garlic, half a catty of sugar, 1 large bottle of vinegar, 3 tablespoons of salt.

Method: 1. Take two scoops of water and pour it 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, 2 tablespoons of white sugar (the ratio of vinegar and sugar is 3:2), mix sweet and sour water, and pour it into the jar.

6. The juice is not over the garlic, cover the lid and seal it tightly, open the lid and roll it once a day, soak it for a week and eat it.

Ingredients: 100 heads of new garlic with green garlic stalks (now there is fresh garlic on sale in spring, and the garlic stalks have been removed, so it is simpler and better to use), 60 grams of salt, balsamic vinegar tastes the best, and the old vinegar that tastes better can also be used (if you don't like rice vinegar with color), 1000 grams (2 catties) and 800 grams of sugar. The ratio of sweet and sour is 1 kg of vinegar and 8 taels of sugar (you can also adjust it according to your own taste).

Method: 1. Cut the garlic stalks and garlic whiskers, and peel off the old skin.

2. Wash and soak in clean water (tap water is sufficient) for 24 hours (change the water once in the middle).

3. Take out the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, and stir 2 times a day (you can turn the basin up with both hands).

4. Take out the garlic and put it in the prepared container (it should be dry without oil and water), and the soup marinated when pickling garlic should not be put into the container, just throw it away.

5. Take a clean and waterless basin, pour in vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil over fire).

6. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly.

The bactericidal effect of garlic is arguably the best of all foods; Garlic also has a certain effect on reducing high blood pressure, patients with high blood pressure eat a few cloves of garlic soaked in vinegar every morning, and drink two tablespoons of vinegar juice, and eat for half a month can lower blood pressure; Garlic can also lower blood sugar in diabetics and increase the efficacy of insulin in the body; Garlic also reduces the viscosity of the blood. This soaked sweet and sour garlic is placed in a colder place in the refrigerator to let it taste a little bit, and gradually turn from white to emerald green. The balsamic vinegar is darker in color, and the vinegar soup is infused with garlic, which is sweet and sour, and the taste is fragrant enough.

As long as you eat a few every morning, you can sterilize and achieve the purpose of good health.

Here's how:

1. Peel the garlic and wash the garlic, peel off the outer membrane, clean it with water, and put the garlic head into the container.

2. Pour in white vinegar and pour the vinegar into the container of garlic, soak at room temperature until the garlic cloves turn green and serve. If you like to eat sweet, add sugar, which is sweet and sour garlic.