Authentic method of pickled garlic

Garlic is a condiment we use frequently. Everyone knows that garlic has a good antibacterial effect. Generally speaking, there are not many ways to cook garlic. But everyone likes to eat pickled garlic. Today we will not introduce to you the method of pickling sweet and sour garlic, but we will talk about the method of pickling salty garlic. What we introduce below is the authentic method, and we hope everyone can learn it.

Garlic is a vegetable that can kill bacteria and reduce inflammation. When garlic is on the market in large quantities, people often make it into salted garlic and store it to be eaten whenever they want in order to retain its freshness after the garlic goes off the market. There are many ways to pickle salted garlic that we know of, such as simple salted garlic made with only salt and sweet and sour garlic with sugar and vinegar.

Pickled garlic and the correct method

1. Before pickling salted garlic, you should buy relatively fresh and tender garlic, and then remove the skin of the fresh garlic. It should be noted here that two to three layers of tender skin should be retained on the garlic head.

2. Use scissors to cut off the garlic sprout part, leaving a small root of more than one centimeter. In addition, you need to use a knife to peel the roots of the garlic to expose the white part.

3. Take a larger basin, add clean water and a small amount of salt into it, put the processed garlic in and soak it. It is best to change the water once a day. After soaking for about three days, most of the spicy smell of garlic can be removed.

4. Take out the soaked garlic and place it in a ventilated place to dry. At this time, you need to prepare the jar for pickling salted garlic.

5. Put water in the pot and boil it. Add salt or other seasonings for pickling garlic and boil them together. Then let the cooked sauce cool down naturally. After it is completely cooled, you can put the dried garlic in. Remember here that the sauce must cover the garlic.

6. After putting in the garlic, seal the jar and place it in a cool place. You can take it out and eat it after about fifteen days. However, it is best to use dry chopsticks when taking food, otherwise bacteria will be brought in and the salted garlic in the jar will deteriorate.