How to pickle dried garlic

In addition to cooking, dried garlic can be eaten in many other ways, such as pickling. If you want to pickle dried garlic, you can make sweet and sour or spicy pickles. Different regions have different methods, and the taste is great. However, you may have bad breath after eating garlic. At this time, you can drink more water and eat some vegetables to relieve it.

How to pickle garlic: 1. How to pickle sweet and sour garlic: 1. After the beginning of summer, choose a large, undamaged fresh garlic, cut off the garlic stalks and fibrous roots, peel off the outer rough skin, soak it in clean water for 5 to 7 days, and change the water once a day. 2. Take out the soaked garlic and drain the water. Marinate 50 heads of garlic with 1 pound of salt for three days, then take out and dry. 3. Then mix sugar, vinegar, soy sauce, salt and water in the ratio of 1:2:2:1:4, boil it and let it cool, then pour it into the garlic jar until it just covers the garlic. 4. After two months, bite open the garlic cloves and if they all turn red and are not spicy, that’s good. It tastes sweet and sour, and slightly salty.

2. Sichuan pickled garlic 1. Harvest garlic around the beginning of summer, remove the fibrous roots, peel off 2-3 layers of skin, leave 5 cm of pseudostem, wash and dry. 2. Add half a pound of salt to 5 pounds of water, boil and cool, then add 1 qian of pepper, 2 taels of red pepper, 3 taels of ginger and 3 taels of wine to make the marinade. 3. Then put the whole garlic into a jar or soaking pot, pour in the marinade, and seal it with a lid. 4. It can be eaten after fermenting at room temperature for one month. 3. How to make homemade salted garlic: 1. Choose 50 large, undamaged fresh garlic heads, preferably white-skinned garlic. 2. Peel off only one layer of skin, remove the roots and stems, soak in clean water for 5 days, remove and drain. 3. Mix salt and water in a ratio of 10:1 and boil. After cooling, pour into a jar and put in the garlic, just enough to cover it. 4. Cover the jar with a plate or sorghum cover. After two months, the garlic cloves will turn red and no longer be spicy and can be eaten.

Eating pickled sweet and sour garlic is also beneficial, but if you eat garlic excessively for a long time, it will have a bad effect on your body, as follows: The benefits of eating sweet and sour garlic Chinese medicine believes that sweet and sour garlic has the effect of avoiding poison and can eliminate redness and swelling on the human body. 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 are high in fat, eating some sweet and sour garlic can not only remove the greasiness, but also promote the body's digestion and absorption. The disadvantages of eating sweet and sour garlic: If you eat garlic excessively for a long time (whether sweet and sour garlic or ordinary garlic), especially for patients with eye diseases, it will cause frequent fever, blurred vision, significantly decreased vision, tinnitus, dry mouth, heavy head and light feet, and significantly decreased memory. This is the consequence of long-term consumption of garlic, so there is a saying among the people that "garlic has a hundred benefits but harms the eyes."

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