What is the pickling method of sweet garlic?

Method steps.

Remove the outer skin of the new garlic, leaving only a thin layer of garlic skin, so that the pickled sweet garlic does not disperse.

Brown sugar, aged vinegar, salt, old sweet and sour sauce are ready.

Put the old sweet and sour sauce and aged vinegar in a clean, oil-free and water-free pot, then add the brown sugar.

Then add a pinch of salt.

Bring to a boil over high heat for about 5 minutes, turn off the heat and let cool at room temperature for later use.

Place the garlic in a ceramic jar.

Pour in the cool sweet and sour sauce and touch it, cover it and put it in a ventilated place to marinate for 1-2 months until the garlic marinates and tastes thorough.

After 1-2 months, you can take it out and eat, and prepare oil-free and waterless chopsticks or a colander as you eat, so that it is not easy to deteriorate.

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.

Many people love to eat sweet garlic, teach you a pickling method, the whole family likes to eat it.

The easiest way to marinate sweet garlic is as follows:

Prepare the ingredients: garlic, salt, rock sugar, white vinegar, purified water, glass bottle.

Preparation of pickled garlic:

1. Pickled garlic is made of white-skinned garlic, which has more juice, less spicy flavor and crisper taste.

2. Remove two layers of old skin from the outside of the garlic, and leave two layers of skin inside without peeling off.

3. Prepare some cold boiled water to wash the garlic briefly.

4. Then prepare another basin of cold boiled water, add 5 grams of salt, stir evenly, and dissolve. After the salt is boiled, put the garlic in a pot and soak for about 24 hours.

5. Next, dry the garlic, put the garlic bottom up into the basket, put it in a sunny and ventilated place to dry, and dry it until the moisture is all controlled.

6. Add 2000 ml of white vinegar, 800 grams of rock sugar, 100 grams of salt, add 2200 ml of purified water to the pot of pickled 5 kg of garlic, boil the rock sugar until it melts, pour the boiled sweet and sour water into the basin and let it cool for later use.

7. Next, disinfect the container. Put all the dried garlic in a container, then pour in the cooled juice, cover and seal it, and store it in a cool and ventilated place.

Many people love to eat sweet garlic, teach you a pickling method, the whole family likes to eat it.

Sweet garlic I believe everyone may have heard of this food, in fact, sweet and sour garlic is a traditional snack in the south and northern regions, not only loved by everyone but also has a lot of advantages, first of all, the color of sugar garlic is generally white or light brown, it is translucent and the taste is crisp and sweet and sour, it is the top grade in pickles and is also the favorite of people who eat hot pot, it is also rich in protein and vitamins and various amino acids required by the human body, which can play a role in helping us prevent influenza and prevent wound infection and other pharmacological effects. Sweet garlic is a traditional snack, and you can pickle it yourself, so many people will also buy garlic and marinate it themselves. Next, let's introduce the pickling method of sweet garlic.

Step 1: First, we peel off the outer skin of the garlic used to marinate the garlic and leave a thin layer of skin, which is washed with water. Then boil a pot of boiling water and wait for the boiling water to cool naturally, add about 50 grams of edible salt to mix it into light salt water, and then put the prepared garlic head into it to soak.

Step 2: Soak it for three days and remove it and place it in a sieve to drain naturally. Put the garlic into the prepared clean jar, add the liquor, sugar, vinegar and other accessories we need, then add the prepared cool and white boil, reach in with chopsticks and stir well, and then cover the jar and seal it.

Step 3: After sealing the jar, put it in a cool place and store it for about a month. We can find that the finished sweet garlic is translucent, and you can taste the sweet and sour taste when you bite into it, and it is very tender.

The above is the pickling method of sweet garlic, I believe you can learn through the above introduction and understanding.

Many people love to eat sweet garlic, teach you a pickling method, the whole family likes to eat it.

The home-cooked pickling method of sweet garlic is as follows:

Ingredients Tools: 5 kg of garlic, 2 kg of sugar, 100 grams of salt, 50 grams of balsamic vinegar, 4 kg of sauce, 4 kg of water, container, cooking pot.

1. Fresh garlic, peel off the old skin on the outside, and dig out the harder part of the root. Note that if it is dried, you can't make sweet garlic, you can only peel off the pickled garlic.

2. Soak all the processed garlic in water, this step can remove part of the spicy taste of garlic, and the pickled sugar garlic will be more crisp and tender. Generally, it needs to be soaked for two days, and the water needs to be changed twice in between.

3. After soaking, put the garlic on the shelf face down, and completely dry the water inside. I used clean water, and I was afraid that it would be bad, so I used two grills for about a day, and the sail source was completely controlled.

4. When the garlic is dry, you can cook the sauce. Put sugar and salt into the pot, add enough water, about 4 catties of water, this step should be paid attention to stirring in time, avoid the rapid state of sugar-free caramelization at the bottom.

5. After the sauce boils, add vinegar, turn off the heat after stirring well, and do not put the vinegar too early to avoid the vinegar from volatilizing after boiling for a long time.

6. After the boiled sweet and sour sauce is cooled, put it in a container that can be sealed, and put the sugar and garlic that controls the dry moisture into it, and this step should ensure that the sweet and sour sauce can cover all the sugar and garlic.

7. Close the lid of the sealed box, and the rest of the car calendar is waiting. At first, you have to open the lid often to let out the pungent flavor of the garlic, and you can open it once every four or five days, about half an hour each time. After about 2 months, the sweet garlic will be marinated, crispy and delicious.