If you want to pickle some sweet and sour garlic at home, how much sugar and how much vinegar do you

My mother used to make sweet garlic, when I was fine, I ate it as a snack, crunchy, sour and sweet and delicious, eat noodles, eat steamed buns, you can eat it together, raw garlic is spicy, so sugar garlic is no better. Cut 20 catties of garlic, that is, 10,000 grams of garlic, cut the roots, peel off the old skin, and leave one or two layers of skin, all soaked in the clear water that has not been garlic for a day, and change the water once or twice in the middle, the purpose is to remove mud and impurities, and the second is to remove part of the spicy taste. Then take out the head and drain the water for half a day, then put the garlic head up and down the roots, put a layer and sprinkle a layer of salt, the amount of salt is about 100 grams, and then dry in a cool place for a day.

It weighs about 2 pounds. We don't like too sweet and sour things, so we use about 2 taels of sugar and 1 pound of vinegar, but we also need to add a pound of water, and then boil it (put these three things together). The pickled sugar and garlic cloves are moderately sweet and sour, and they are very delicious!

But there is a way to let you know clearly, that is, in your pickling process, the vinegar and sugar juice should not be over the garlic, and the ratio of vinegar and sugar is generally 3:1, but some people like to eat a little sweeter, you can add a little more. So, through these known conditions, you can know how much you can get.

Noodles are very delicious, our hometown will grow garlic, every year when the garlic is cooked, my mother will pickle a jar of sugar garlic, our family is particularly fond of eating sugar garlic, simple to make, delicious and can be stored for a long time, let's share how many pounds of sugar and garlic are needed to marinate 20 pounds of sugar garlic, how many pounds of garlic. There will be many layers of skin on the outside of garlic, and the skin on the outside of garlic should be peeled off, because the skin on the outside of garlic is relatively old and dirty, and only the last two layers or so of skin can be left. Finally, the excess roots are cut off so that the pickled sweet and sour garlic is easier to absorb the flavor.

Sweet garlic is Director Guo's favorite, whether it is drinking, eating dumplings, steamed buns, with a little sugar garlic sweet and sour, very useful. As a chef, I pickle garlic in the store and at home. Compared with the ones sold in the market, it is more comfortable to eat and more suitable for your taste.

Sugar needs to be turned into sugar water. Garlic may need 3 to 4 times. Put about 1 2 taels of vinegar. Pour the ingredients into the water, about 10 pounds of water.

If you want to marinate some sweet and sour garlic at home, in fact, a pound of garlic needs to put less sugar, we only need to put more than 10 or 20 sugars, so it is more delicious to pickle.

I think that in this case, you can put 20 pieces of sugar or 20 grams of vinegar in it, and the taste will be better, and it will not be too sour or too sweet.

Summary. 5 kg of garlic, 3 kg of vinegar, 1 kg of sugar, 50g of salt. Steps:

Step 1: Remove the old skin on the outside of the garlic, and then clean it with cool boiled water, it is best to cool and boil, do not use raw water, so that the pickled garlic is less likely to spoil; Then prepare a basin of cold boiled water, put 50g of salt in the water and stir evenly, according to the ratio of 1 kg of garlic to 10g of salt, and then put the garlic into it and soak it for 24 hours, change the water halfway, also use cold boiled water, add 50g of salt, and soak to remove the pungent taste of garlic.

Authentic sweet and sour garlic pickling method, the formula ratio tells you all, sweet and sour is delicious, and it will not be bad for a year.

Step 2: Remove the soaked garlic and drain the water; Cook a sweet and sour sauce again, 5 catties of garlic need about 3 catties of vinegar and 1 catty of sugar, all pour them into a clean waterless and oil-free pot, boil until the sugar melts, turn off the fire and let it cool for later use, everyone can increase or decrease according to this ratio according to the amount of garlic they have; If you want to pickle crystal garlic vinegar, use white vinegar, and sugar with white sugar.

Authentic sweet and sour garlic pickling method, the formula ratio tells you all, sweet and sour is delicious, and it will not be bad for a year.

Step 3: Drain the garlic and put it in a jar with no raw water or oil, then pour sweet and sour sauce, seal the mouth of the bottle with plastic wrap, and then cover.

Pickling method of sweet and sour garlic How much vinegar and how much sugar do you need for 5 catties of garlic.

5 kg of garlic, 3 kg of vinegar, 1 kg of sugar, 50g of salt. Steps: Step 1:

Remove the old skin on the outside of the garlic, and then wash it with cool boiled water, it is best to cool and white, do not use raw water, so that the pickled garlic is less likely to spoil; Then prepare a basin of cold boiled water, put 50g of salt in the water and stir evenly, according to the ratio of 1 kg of garlic to 10g of salt, and then put the garlic into it and soak it for 24 hours, change the water halfway, also use cold boiled water, add 50g of salt, and soak to remove the pungent taste of garlic. Authentic sweet and sour garlic pickling method, the formula ratio tells you all, sweet and sour is delicious, and it will not be bad for a yearStep 2: Soak the dusty garlic and drain the water; Cook another sweet and sour sauce, 5 catties of garlic need about 3 catties of vinegar and 1 catty of sugar, all pour them into a clean waterless Jane Heng oil-free pot, boil until the sugar melts, turn off the fire and let it cool for later use, everyone can increase or decrease according to this ratio according to the amount of garlic they have; If you want to pickle crystal garlic vinegar, use white vinegar, and use white sugar for sugar pie ridges.

Authentic sweet and sour garlic pickling method, the formula ratio tells you all, sweet and sour is delicious, and it will not be bad for a yearStep 3: Drain the garlic and put it in a jar with no raw water and no oil, then pour sweet and sour sauce, seal the bottle with plastic wrap, and then cover.

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Pickled sugar garlic can be adjusted according to the ratio of one pound of garlic, 3 taels of sugar, and 9 taels of vinegar. 10 catties of garlic is 3 catties of sugar and 9 catties of vinegar.

Specific steps for marinating sugar garlic:

1.Wash the garlic and soak it in water for two hours, then drain it in a ventilated place, and then put the drained garlic into an oil-free bottle.

2.Both salt and sugar are poured into the bottle with the garlic.

3.Add rice vinegar or aged vinegar, rice vinegar should be over garlic.

4.Cover the lid and put it in a cool place to seal it for half a month before you can eat.

Tips: 1. Pickled sugar garlic should use fresh garlic that has just been put on the market, and the taste of dried garlic pickled is not good, so it should be done when the new garlic is on the market.

2. The pickled jar should be clean, oil-free and water-free, and it is best to choose glass or ceramic utensils, so that it will not be bad for a long time when stored.

3. It can be eaten after marinating for 20 days, but it will be slightly spicy. When choosing garlic, look at the color first.

4. It is recommended that you buy purple-skinned garlic when choosing, because this garlic has a strong garlic flavor and has a stronger sterilization effect than white garlic.

5. When choosing garlic, you should also look at the appearance. Generally, good garlic is round, while if it is flat or notched, it is not good.

10 catties of fresh garlic are about catties of sugar and 3 catties of vinegar and catties of salt.

The method is as follows: First, remove the hair roots of the fresh garlic from the school newspaper that was bought, leaving only about three centimeters in the stem, and then remove the old skin on the outside, leaving only two or three layers of tender skin in the innermost.

Second, put the garlic into a container, add salt and marinate for about two days, and pour the tank once or once in the middle.

Third, pour out the pickled brine, soak it in water for 3-4 days, and change the water once a day, take out the garlic after soaking, and drain the water.

Fourth, take out the processed garlic and put it into a new container, add salt, sugar and vinegar and an appropriate amount of cold boiled water, the amount of water is not over the garlic, and then seal the container, put it in a cool and ventilated place to pickle, after about 20 days, the authentic sugar garlic will taste and the pickling is completed.

The above are the steps for making sweet garlic.

10 catties of garlic need to put about 100 grams of salt, 6 catties of sugar, 6 catties of vinegar ratio is appropriate, but the specific dosage is not strictly regulated, according to personal taste preferences, such as do not like to eat sour, you can put less vinegar, put more sugar, add some water to adjust the taste, but add water should not add raw water, must add cool boiled water, so as to avoid the bacteria and other microorganisms in the raw water to shorten the shelf life of sweet and sour garlic, and the phenomenon of spoilage and deterioration in advance.

Pickle garlic with aged vinegar. Because the aged vinegar has the characteristics of "color, aroma, acid, alcohol and thickness", the specific performance is strong brown, the liquid state is clear, the vinegar taste is mellow, it has less precipitation, the storage time is long, it is not easy to deteriorate, and the aged vinegar has a strong fragrance, sour but not astringent, fragrant and slightly sweet, the color is strong and fresh, and the more mellow it is, for the gourmet snacks like pickled sweet and sour garlic, it is necessary to choose the aged vinegar that can be stored for more time, the more mellow the vinegar, so that the garlic is more delicious.

The traditional sweet and sour garlic method needs to be marinated and soaked in salt water in advance, which is conducive to leaching out the excess water in the new garlic, helping the subsequent sweet and sour sauce to enter the garlic to achieve a faster flavor, and also improving the preservation time of sweet and sour garlic and reducing the spicy taste of garlic, but if you forget or don't want to soak garlic in salt water, you can also omit this step, which can also make delicious sweet and sour garlic.

Sweet and sour garlic can be added to a high degree of liquor, liquor has the effect of sterilization and disinfection and enhance the flavor, prolong the shelf life of food, and it is completely okay to put it in sweet and sour garlic, the specific methods are as follows:

Ingredients: 500g garlic, 20g salt, 150g brown sugar, 200g rice vinegar, 10g high liquor, 1 can of Sprite.

Method step 1: Remove the old skin on the outside of the garlic, leave the clean skin on the inside, and cut the head and tail, so that it is good to taste when pickled. 2. Prepare a basin of cold boiled water, pour in 20g of salt and stir until melted, put 20g of salt in 1 kg of garlic, and then put the processed garlic into the brine and soak it for 4 hours, this step is very critical, so that the processed garlic is not easy to spoil, and it is more crisp and flavorful. 3. Pour 200g of rice vinegar into the pot, then put 150g of brown sugar, boil the brown sugar, continue to cook for 2 minutes after boiling, and then turn off the heat and let it cool.

4. Take out the soaked garlic to control the moisture, then put it into a waterless and oil-free container, pour in the cool sweet and sour sauce, then pour in a can of Sprite, pour in about 10 grams of high liquor, and then cover the lid and put it in a cool place to marinate for about 10 days before eating.

Remarks: Pickling sweet and sour garlic with Sprite and white wine can not only shorten the pickling time and improve the pickling speed, but also the pickled sweet and sour garlic is also very sweet and sour, especially delicious.

Wash the garlic head and dry it in a container, add 300 grams of salt and dust it into cold boiled water, a layer of garlic and a layer of salt. Turn it a few times in the middle, pour cold water and garlic flush the next day, it is best to change the water several times in the middle, so that the garlic spicy taste is completely removed, and the garlic is taken out to dry overnight after a week. 100 heads of new garlic, about 60 grams of salt (the surface of each garlic can be dipped in salt), 1000 grams of vinegar (balsamic vinegar tastes the best, and the taste of better aged vinegar can also be used, and rice vinegar can also be used) 800 to 1000 grams of sugar Ratio.

The ratio of sweet and sour is 1 pound of vinegar 1 pound of sugarAlthough today is Laba Festival, our family did not pickle Laba garlic, but made pickled sugar garlic. The reason is that the pickled laba garlic a few years ago has a beautiful color, sour and crispy taste, but the whole family doesn't like to eat it. On the contrary, the sweet and sour taste of this sugar garlic is very popular.

Everyone has eaten sweet garlic, right? It's a very classic dish that can be eaten on its own.

It can be eaten with other foods, the taste is sweet and sour, mainly sweet, garlic is a particularly remarkable plant, green garlic can be eaten by people in the early stage of growth, and garlic moss grows up for people to eat, and so on, the new garlic that people planed out can not only pickle sweet and sour garlic, but also make all the condiments of food, and so on dried for people to eat for a long time. It is also very simple to make, that is, the garlic can be marinated in sugar water for a month, which is quite simple to make. Pickled sour radish.

There is also a more common pickled sweet and sour garlic, the taste of sweet and sour garlic can also be said to be very delicious, but how should sweet and sour garlic be delicious? When you make sweet and sour garlic, you don't have to worry about the method being too complicated, in fact, the method is very simple, even if it is the first time for novices, don't put it in a layer and sprinkle it with salt once, put some salt in an appropriate amount, don't put too much, and then pour brown sugar and vinegar into the pot, add a small amount of water, and wait for the brown sugar to boil thoroughly, pour it into the basin and let it cool for later use, and pour it into the jar after cooling.

In fact, it takes about two bottles of vinegar. Because sweet and sour garlic itself is very much in need of vinegar.

A pound of garlic probably needs to be put in a pound of vinegar, which can be increased and decreased according to personal taste. In this way, the taste will be better.

If you don't need to put a lot of vinegar in the pickling process, if you divide it in proportion, you can actually put two taels of salt in a pound of garlic, and the proportion of vinegar and salt is the same.