Don t want the sweet garlic to be delicious, how to pickle the sweet garlic is delicious

As the saying goes: don't pickle garlic in spring, it's dry all year round, every spring is just the season when fresh garlic goes on the market, pickled garlic has become one thing I must do in spring, no way, who told me to marry a northeasterner, love garlic as love life, three meals a day can not do without garlic, every day to eat some garlic. Fresh garlic is eaten directly after peeling, and the sweet garlic is even more loved, and you can eat two or three heads of garlic in a meal.

It costs more than ten yuan to buy a box of sugar garlic outside, so I learned the method of pickling garlic with my friends in the north, this method is a method handed down by the older generation of his family, and the sugar garlic made is sweet and sour, and the novice is successful at one time. I do it every year. Pickled garlic is still easy to use with the experience of the elders, as long as you hold the proportion.

Once successful, I want to eat it 10 times at a time, sweet and sour, refreshing and appetizing. It's delicious.

Ingredients: fresh garlic, sugar, rice vinegar.

Method: 1. 11 heads of fresh garlic, I bought fresh purple garlic that just went on the market this year. The fruit is plump and the garlic is firm. It is especially suitable for pickling garlic.

2. Peel off the skin of the fresh garlic, keep only the last two layers, clean it, cut the root with scissors, and cut off the garlic neck.

3. Take a larger basin, add half a basin of water to the basin, put three spoonfuls of salt and evenly, put in garlic, soak for 24 hours, change the salt water halfway, the purpose of soaking is to remove the pungent taste of garlic.

4. Rinse the soaked garlic again and dry it in a ventilated place, and be sure to dry it with sufficient moisture.

5. Prepare a clean glass bottle, scald it with boiling water to sterilize, and after drying it too, put the garlic in it.

6. Pour in two bottles of 500ml of rice vinegar, add 500 grams of sugar, cover the lid, seal and store, put it in a cool place, put it for a month, and you can eat fresh sugar and garlic.

Tip 1: Choose fresh purple-skinned garlic, which is best used to make sweet garlic.

2. The example of vinegar and sugar is 2:1, you can pour it directly into the bottle, you don't need to boil it in the pot, so that the vinegar flavor will volatilize. The pickled garlic is not tasty.

3. Be sure to put it in a cool place, not to see the sun, as soon as the sun is buried, it will become laba garlic.

4. The bottle of garlic must be waterless and oil-free. Make sure it's dry.

The food has its own taste, don't change it.

Sweet garlic, also known as sweet and sour garlic and sweet garlic, is a pickle that can be found in both north and south, and is made by mixing brown sugar (white sugar), white vinegar, white wine, soy sauce and salt with water, and then pickling garlic.

Peel and clean the garlic, add a pot of water to the pot, add salt and cook until dissolved, then turn off the heat, then soak the prepared garlic in salted water to marinate, marinate for about 20 minutes, then drain and take out. Then continue to heat the salted water, add white vinegar, soy sauce, brown sugar and other seasonings, bring to a boil and turn off the heat. Put the garlic and the boiled sauce in a container, but the garlic can be eaten after soaking for a few days.

First of all, we clean the garlic, control the moisture, put it in a basin, add an appropriate amount of large grains of salt, add sweet and sour, seal it and put it in a cool place to marinate for about 10 days.

First of all, prepare the corresponding ingredients and some auxiliary materials, and then clean up these ingredients, put them in the tank and then put some auxiliary materials, marinate for 5 days and you can eat, so that the pickled sugar and garlic are very delicious.

Summary of the experience and technique of pickling sugar garlic.

Teach you a good way to blind Liang Kai who pickles garlic and grinds slag.

The food has the original balance of its own hail stall taste is raging, do not change.

Pickled limbs, sugary garlic, hungry dust, food, and teaching splitting Zen process.

Pickled garlic, you only need to do these 3 steps, and you can successfully make a seasonal delicacy in 1 time, with a crispy taste!

Ingredients: 2500 grams of garlic, 2500 grams of cold boiled water, 350 grams of salt, 500 grams of sugar, 200 grams of vinegar

The detailed steps are as follows:

1.Cut off the stems and whiskers of the garlic, peel off the outer skin of 2 layers, and be sure not to peel off all of them, if you peel them all off, it will crack when pickled, and the pickled taste will be uneven, and the appearance will be very poor.

2.Peel the peeled garlic, wash it and put it in a cool place to dry the water, remember to turn it once in the middle, so that the water can be fully evaporated, remember not to expose it directly to the sun.

3.Prepare the marinade, boil the water and let it cool, add sugar, salt, and vinegar in turn, then stir well, and wait until the sugar and salt are completely melted and set aside.

4.Put the dried garlic into a container, don't overfill, and then add the prepared marinade to the container, and the sauce should be submerged with the garlic, so that the garlic can better absorb the flavor.

5.Close the lid of the container, put it in a cool, dry place, marinate for 15 days and serve. Crunchy and delicious, very tasty.

1.Pickled sugar garlic must be made of fresh garlic, and when the garlic leaves slowly dry out, they should be pulled out in time and pickled. At this time, the garlic is very crisp and not too spicy, which is suitable for pickling.

2.During the pickling process of sweet garlic, it should be oil-free throughout the whole process. The ingredients, ingredients, and containers used must not contain oil, and hands should be cleaned. If there is oil in the process of preparation, the garlic will spoil during the pickling process, and the pickling will fail.

3.The container used for pickled garlic should be sealed and the air is the best, so that the garlic can be isolated from oxygen during the pickling process, which can better absorb the flavor and will not deteriorate for a long time.

There are 3 important steps to marinating, which must be kept in mind.

1.Peel the garlic: When peeling, it should not be too thin or too thick, and it is best to leave 2 layers. The pickled garlic is beautiful in color, crisp and delicious.

2.Drying water: When drying, it should be turned once, so as not to leave water, resulting in pickling failure, and can not be directly exposed to the sun, because the new garlic is very tender, and the exposure to the sun can soften the garlic, and the pickling is not crisp enough, which affects the taste.

3.The sauce should be submerged with the garlic: the sauce must be submerged with the garlic so that the garlic can soak into the marinade and absorb the flavor evenly.

The food has its own taste, don't change it.

Make up the sweet garlic first, then wash and dry, then put the sweet garlic in a glass jar, and add rock sugar to marinate.

Peel off the skin of the garlic and set aside, put the garlic into boiling water, add a spoonful of salt, soak for 20 minutes, take out and set aside, prepare a large spoonful of brown sugar, three cups of white vinegar, have been water, a spoonful of edible salt, a spoonful of soy sauce, put it in a pot and boil it over high heat, put the garlic in a container, and then pour the boiled juice into it, and put it in the refrigerator for half a month to eat.

Peel the garlic, bring water to a boil in a pot, add salt, and enlarge the garlic. Then put brown sugar, white vinegar, water, salt, and soy sauce in a pot and bring to a boil over high heat. Finally, put the garlic in a container, pour in the boiled sweet and sour sauce, and put it in the refrigerator for two months.