How to pickle garlic? How to pickle garlic

When the weather turns cooler, many families will pickle garlic. For example, the most common one is sweet and sour garlic. After pickling, it tastes very good and has a good health care effect. It is very effective in promoting appetite and digestion. There are many ways to pickle garlic. You can pickle sweet and sour garlic or salty garlic.

1. How to pickle garlic - sweet and sour garlic

Ingredients: 500g garlic

Ingredients and seasonings: 80g sugar, 100nl vinegar, 50g salt, 100ml dark soy sauce

practice:

What are the methods for pickling garlic? How to pickle it to make it taste better

1. Wash the garlic cloves, leaving a layer of skin when peeling, and then add salt.

2. Marinate with salt for 12 hours and pour out the brine.

3. Bring soy sauce, sugar and vinegar to a boil and then cool.

4. Add the pickled garlic cloves to a clean container.

5. Pour in the cooled sweet and sour water and soak for more than half a month.

2. Garlic pickling method - salted garlic

Ingredients: 10 catties fresh garlic

Ingredients and seasonings: 4 bottles of white vinegar (2000ml), 500g of yellow crystal sugar, 400ml of honey

practice:

1. Peel off the outer dry skin of fresh garlic one by one, cut off the root part, and trim the stem.

2. First wash the processed garlic with running water, then soak it in a larger pool or basin for 1 hour, and then continue to rinse it thoroughly with running water. Let sit for 8-10 hours to drain.

3. Add all the white vinegar and yellow crystal sugar into a cooking pot, boil over medium heat until the sugar melts, and make the sweet and sour soup for pickled garlic. Turn off the heat and let sit to cool to room temperature.

What are the methods for pickling garlic? How to pickle it to make it taste better

4. Take a clean and dry kimchi jar, first put the drained garlic into the jar, then slowly pour in the cooled sweet and sour soup (the amount of water should be enough to cover all the garlic), and finally pour the honey evenly on the surface.

5. Cover and seal the kimchi jar. It can be eaten after 2 months of pickling, and can be pickled for up to 12 months.

3. Garlic pickling method - pickled sweet and sour garlic also depends on the season

Spring garlic is suitable for raw consumption and autumn garlic is best for pickling

Sweet and sour garlic is loved by many people because of its sweet and crispy taste. Especially when eating mutton hotpot, it is an indispensable appetizer. But it should be noted that pickling sweet and sour garlic depends on the season.

Garlic is commonly grown in two seasons: spring garlic and autumn garlic. When pickling garlic, autumn garlic is generally chosen instead of spring garlic. Because the skin of spring garlic is purple, it is also called purple garlic. It has few large cloves, a strong spicy taste, large garlic stalks and high yield, but it has poor cold resistance and is mostly cultivated in early spring. Therefore, it is called spring garlic. It is most suitable for eating raw or as a seasoning.