How to make pickled garlic best?

Sugar garlic is a kind of pickled vegetable that is popular in many areas of my country, especially in autumn, which is the season when garlic is on the market. Many places like to use vinegar and sugar to pickle sugar garlic. The health benefits of sugar garlic are very good. It has certain anti-cancer effects, and can play a certain effect in improving appetite and beautifying the skin. The pickling method of sugar garlic is also relatively simple. Let's take a look at this aspect.

How to make pickled garlic best?

Sugared garlic is made from garlic. It is white and translucent in color. It tastes sweet and sour and is a top-quality pickle. Sugar garlic is a delicious recipe. The main ingredients are garlic, salt, brown sugar, vinegar, etc. This dish has the effect of preventing influenza, preventing wound infection, treating infectious diseases and expelling parasites.

Method 1

Ingredients: 10 whole cloves of garlic, 1/2 tablespoon of salt, 1.5 cups of brown sugar, 3 cups of white vinegar, 1 cup of water, 1 teaspoon of salt, 1 tablespoon of soy sauce. Method: (1) Slightly peel off the skin of 10 whole garlic cloves and set aside. (2) Bring a pot of water to a boil, add a little salt and dissolve it, then turn off the heat. Add the garlic and soak it for 20 minutes. Drain the garlic and let it cool for later use. (3) Place all ingredients for the seasoning in a pot and mix them together. Bring to a boil and then remove from heat and cool. This will make the sweet and sour sauce. (4) Place the garlic and the cooled sweet and sour sauce in a container and pickle them. The sweet and sour sauce should cover the garlic. Cover the container and place in the refrigerator to soak for more than 2 weeks. It can be stored for about 1 to 2 months.

Method 2

Choose purple garlic, remove the hairy roots, leave 1.5 cm of garlic stalks, peel off 1-2 layers of skin, and wash. For every 100 kg of garlic, prepare 3 kg of salt and 3 kg of water. When putting the garlic into the jar, add a layer of salt and a little water. To make it easier to pour the garlic into the jar, add water to the jar that night so that the water is level with the garlic. After adding water, turn it over by hand once, and turn it over again the next morning.

Starting from the third day after entering the tank, change the water once a day for three consecutive days to remove the spicy taste. Take out the water, drain overnight, and put it into the pot the next day. For every kilogram of garlic, add 500 grams of sugar, 25 grams of salt and a little water. Seal the altar and place it in a cool place. Open the bag and let the air out once every other day from 8pm to 5am the next day, for a total of 5-6 times. Be careful to prevent flies when letting the air out. From the moment the jar is sealed, roll the tea once every morning and evening. It can be eaten after two months.

Method 3

Remove the fibrous roots of the garlic, peel off two layers of skin, leaving about 2 cm of garlic stalks, soak them in clean water for 7 days, changing the water 3 times to eliminate the astringency and spiciness of the garlic. Change the water every 3 days for the first soak, and every 2 days for the second soak. When soaking for the third time, you can put a piece of ice (of any size) to lower the water temperature and speed up the elimination of the remaining spicy taste of the garlic. After soaking, take out and drain the water, then add 1.9 kg of salt for every 100 kg of garlic, marinate for 1 day, turning the jar over once in the middle.

Then take out of the jar and dry it in the sun for 6 hours, until the garlic does not drip water when you hold it tightly, move it to a cool and ventilated place, turn it over frequently, and put it into a jar to make sugar after it cools down. Generally, each jar is filled with 20 kg of garlic, 125 g of osmanthus, 8.3 kg of sugar, and then poured with the prepared soup (4 kg of water, 250 g of high vinegar, 275 g of salt). Use 1 lotus leaf (or banana leaf), 1 oilcloth and 1 white cloth to seal the jar tightly and place it in a cool place. Roll the jar once a day to speed up the dissolution of sugar; deflate it once every other day, opening the seal for 6 hours each time. It can be eaten after 40 days.