Authentic sweet and sour garlic pickling method

Sweet and sour garlic is naturally pickled garlic that tastes sweet and sour. Not everyone knows how to cook garlic this way. The authentic sweet and sour garlic is the most authentic and delicious. If you want to pickle authentic sweet and sour garlic, you must master the technique and the order of adding ingredients, otherwise the pickling may fail. Let’s learn how to pickle authentic sweet and sour garlic.

1. Marinating time

Sweet and sour garlic can be eaten in any season. The best time to pickle it is from May to June, approximately between these two months. The specific time depends on the local garlic harvest time. Garlic is generally fresh and tender, and it is best to pick it when it is harvested. The pickled garlic at this time is the crispest and tenderest, and the taste is super good.

2. Selection of garlic

When choosing garlic, you should choose white-skinned garlic. White-skinned garlic is the least spicy, so it is most suitable for pickling edible garlic. In addition, you should choose garlic that is free of disease and rot, and the bigger the better.

Sweet and Sour Garlic

3. Garlic processing

First, peel off the skin of the garlic, then remove the roots and pseudostems, leaving only 3 cm of pseudostems, and then cut the garlic into a concave shape to facilitate the flavor when pickling. Soaking longer will make the garlic more flavorful. If this is the case, you don't need to dig it out. Then boil a pot of salt water and soak the peeled garlic in it to remove the spiciness and disinfect it. After soaking, pick it up and dry it in the sun.

4. Prepare the container

Glass bottles or ceramic jars can be used as containers for pickling. Wash them first to make sure there is no oil in them. Then disinfect them with boiling water and finally air-dry them to ensure that there is no oil or raw water.

Sweet and Sour Garlic

5. Make sweet and sour sauce

This step must be done well because it involves its taste. First prepare white sugar and white vinegar, then mix them together, pour them into a pot, add water and boil. Wait until it boils, then simmer for two minutes, then cool down and set aside.

6. Pickling

After processing the garlic, put it in a container and add the sweet and sour sauce. The sweet and sour sauce should be 2 inches higher than the garlic. After putting it in, seal it and place it in a cool and ventilated place. It can be eaten after marinating for a month. You can put osmanthus in a week before opening the lid, which will make it taste better.