How to make garlic pickles

Garlic is a very important condiment in life and has a strong pungent taste. However, the pungent taste of garlic pickles will disappear after being pickled, and it will have a very special taste. Many people must have eaten garlic pickles. They make people very appetizing. Whether as a snack or an appetizer, they are a good choice. Once you learn how to make them, you can make them yourself at home. So, what is the method for pickling garlic pickles? Let’s take a look below.

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:

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.

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.

Autumn garlic, also known as white-skinned garlic, is cold-resistant and is mostly cultivated in autumn. It has a white skin and a light spicy taste. These characteristics make it most suitable for pickling. Only by pickling autumn garlic can it have its unique flavor, which is sweet and sour with a slightly spicy taste and can be eaten directly. If you choose spring garlic for pickling, it will not only be spicy, but also easily eliminate the taste of other seasonings. If it is used to remove odorous substances, it is the best choice, while autumn garlic is not so good. Therefore, spring garlic is generally not pickled.

Garlic is originally a spicy food. Eating too much of it can easily cause liver fire. However, the candied garlic soaked with white vinegar and sugar not only reduces the spiciness of garlic, but also moderates its spicy and hot nature. Therefore, even people with yin deficiency and excess fire can eat some. Especially when eating meat foods that contain more fat, eating some pickled garlic can not only remove greasiness, but also promote digestion and absorption of the body.

Pickling sugar garlic is very simple: remove the garlic skin, leaving only the tender skin inside, wash and soak it in light salt water for half a day to a day, which can disinfect the garlic and make it easier to preserve; take out the garlic soaked in salt water, drain the water, put it into a jar or enamel jar, or glass bottle, and add granulated sugar and white vinegar. Generally speaking, 500 grams of garlic requires about 750 grams of sugar, and the amount of vinegar can be added according to your taste; finally, add an appropriate amount of cold boiled water to submerge the garlic cloves, do not stir, let the sugar dissolve slowly, cover the container with a lid and seal it, and it can be eaten in about two weeks to a month. After the sugar garlic is pickled, the juice used to pickle the garlic can also be used for seasoning. When grilling fish, people usually use sugar, vinegar and cooking wine to make the sauce. If you directly replace the sugar and vinegar with sugar garlic sauce, the flavor will be different.