How to soak dried garlic in sweet and sour garlic

In order to preserve garlic better, people will dry the garlic. Of course, some people also soak the dried garlic and pickle it into sweet and sour garlic to make it have a better taste. Sweet and sour garlic is made with sugar and vinegar. There are many ways to make it. If you want to make it more delicious, you need to master certain skills. Below, I will introduce the following method of pickling sweet and sour garlic in detail for reference for those in need!

Method 1

1. Remove part of the stalks of the white garlic (processed), peel off two layers of skin, soak them in clean water for 7 days, change the water once a day, then take them out and dry them in the sun until wrinkles appear on the skin.

2. Mix sugar and white vinegar into juice, pour it into the garlic jar, cover tightly, and it will be ready in about 30 days.

Method 2

1. Prepare 100 grams of peeled garlic, 10 grams of salt, 53.3 grams of vinegar, and 16.7 grams of sugar.

2. Rinse: Rinse the peeled garlic with clean water and soak for 4 to 6 hours to remove mud and impurities, then drain the water.

3. For pickling, use salt according to 10% of the total amount of garlic. First, spread a layer of salt on the bottom of the jar, then sprinkle a layer of salt on a layer of garlic, fill and compact until the jar is 80% full, sprinkle another layer of salt on the top and cover the jar.

4. When pickling, invert the jar once every 12 hours to ensure that the upper and lower layers of garlic are pickled evenly. When the garlic brine in the jar reaches 3/4 of the height of the garlic, you do not need to invert the jar anymore. Generally, it is necessary to invert the cylinder 4 to 6 times.

5. After each pouring of the jar, pour the brine onto the surface of the garlic in the jar. The total time for pickling and brine is 10 to 15 days.

6. Drying the garlic: Take out the salted garlic and spread it on a mat to dry in the sun. Turn it over once a day until the garlic has reached 70% of its original weight. After drying, the loose garlic skin should be peeled off, and the garlic should be divided into three grades: large, medium and small, and seasoned accordingly.

7. Ingredients for preparing seasoning liquid: 35 grams of vinegar and 11 grams of brown sugar for red-skinned garlic (35 grams of white vinegar and 11 grams of white sugar for white-skinned garlic). When preparing, first heat the vinegar to 80℃, then add sugar and stir to fully dissolve it, and set aside.

8. Put the salted garlic into the jar and press it gently. When it is filled to 3/4 of the height of the jar, add seasoning liquid to immerse the garlic. Generally, the ratio of salted garlic to seasoning liquid is 1:1. Use a small bamboo rack to press the garlic on the surface of the seasoning liquid to prevent it from floating up. Then seal the mouth of the jar with plastic film and then apply yellow mud to seal it tightly. Place the altar in a cool and dry place and it will be ready after 4 months.

Method 3

1. Cut off the garlic stems, leaving about 6 cm of pseudostem.

2. Wash the garlic and drain.

3. Put the garlic into the jar, add a layer and sprinkle a layer of salt, fill it halfway, then add water. Every morning and evening, pour the garlic, salt and brine into another jar, and use the brine in the jar to sprinkle the garlic in the jar to make it completely moist and pickled.

4. Take out the pickled garlic and dry it in the sun, turning it over once a day.

5. Put the semi-dried salted garlic into an empty jar, only fill half of it, and leave the other half ready to pour in the sugar solution.

6. Boil the vinegar, then add the brown sugar. Use a little boiling water to dissolve the saccharin and then add it into the sweet and sour liquid.

7. Pour the prepared solution into the garlic jar for soaking. Place a cross-shaped bamboo strip in the jar to prevent the garlic from expanding and rushing out of the jar.

8. Cover the mouth of the jar with parchment paper, and then apply lime mixed with pig blood on it to make the mouth of the jar tightly sealed.