How to make pickled garlic

Garlic is a very common food and there are many ways to eat it. In addition to being used as a seasoning, garlic can also be pickled to make candied garlic. The pickled garlic not only reduces its spicy taste, but also has a sweeter and crispier taste, making it a very popular side dish. There are many ways to pickle garlic, and the taste of pickled garlic made by different methods is also different. Here is an introduction to the method of pickled garlic.

1. Pickled Sugar Garlic

1. Garlic can be pickled with white sugar and rice vinegar to make crispy and tender candied garlic. When pickling, you need to prepare 3000 grams of fresh garlic, 1500 grams of white sugar, 1500 grams of rice vinegar, 500 grams of table salt, and a glass bottle with a lid.

2. Remove the old outer skin of the prepared fresh garlic, and cut off all its roots and stems. Prepare an appropriate amount of boiling water, adjust the salt to make light salt water, let it cool down and put it in the garlic. Let the garlic soak for a day and a night, changing the water once or twice in the middle.

3. After taking out the soaked garlic, drain the water, then mix rice vinegar and sugar in a ratio of 3:1 to make sweet and sour water, stir it a few times with chopsticks to make the sugar completely dissolve, then pour it into a glass bottle, and then put the processed garlic in, seal and marinate for about 20 days and the pickled garlic will be ready.

2. Pickled garlic

1. Fresh garlic can also be added with soy sauce and pickled into rosy-colored garlic. In addition to fresh garlic, you also need to prepare an appropriate amount of ginger, soy sauce and fresh rice vinegar.

2. Remove the outer layer of the old skin of the prepared fresh garlic, then cut off the roots and cut off about one centimeter of the stem. Then put the garlic in a pot and soak it in clean water.

3. Garlic needs to be soaked in clean water for about 24 hours. The water needs to be changed 2 to 3 times in the middle. After the garlic is soaked, take it out and turn its stem down to drain all the water inside.

4. Put soy sauce and vinegar together in a pot and boil them, let it cool down, then put all the red peppers, ginger and garlic into a glass bottle, add the cooled juice, seal the bottle mouth, and marinate in a cool place. After a dozen days, the garlic will be able to absorb the flavor and change color, and it will taste just right after twenty days.

3. Processing of Sichuan Pickled Garlic

Garlic is harvested around the beginning of summer, the fibrous roots are removed, 2-3 layers of epidermis are peeled off, 5 cm of pseudostem is left, and then it is washed and dried. Add 4 kg of salt to 50 kg of water, boil and cool, then add 50 g of Sichuan pepper, 1 kg of red pepper, 1.5 kg of ginger and 1.5 kg of wine to make a marinade. Then put the whole garlic into a jar or soaking pot, pour in the marinade, and seal it with a lid. Generally, it is fermented at room temperature for 10 days.