How to pickle sweet garlic

Method 1

Ingredients: 10 jin of fresh garlic, 4 jin 3 liang of sugar, 10 jin of water, 7 liang of salt, 1 liang of vinegar. Preparation method:

1. Pickled garlic: Select fresh, large garlic, cut off the tails, leaving only a small amount, and soak in cold water for 3-7 days. The soaking time can be appropriately reduced or increased depending on the temperature. Change the water once a day to soak out the tender flavor of the garlic, then take it out and put it in a clean jar.

2. Pickled garlic: Put the soaked garlic into the jar, add a layer of garlic and sprinkle a layer of salt, stir once the next day, and stir once a day thereafter. Take out after 3-4 days, spread it on the curtain, dry it for a day, remove the floating skin, put it into the jar, and pickle it with sugar water. To make the syrup, add 10 jin of water, 4 jin of sugar and 1 liang of vinegar and bring to a boil. When the sugar water is cool enough to not be hot to the touch, pour it into the garlic jar.

Note that the sugar water should be about 2 inches higher than the garlic. Sprinkle 3 taels of crushed sugar on the surface of the sugar water, then cover the jar tightly and seal it. Place it in a cool place and marinate for 2-3 months. It will become white, tender, crystal clear, and delicious sugar garlic.

3. Seasoning: Add some osmanthus 6 to 7 days before maturity to enhance the flavor.

Method 2

Ingredients: 500 grams of garlic, 50 grams of salt, 300 grams of brown sugar, 30 grams of rice vinegar or 20 grams of white vinegar, star anise can be added or not, 600 grams of water.

Preparation method:

1. Remove the old skin of garlic, leaving 2 cm pseudostem, dig the root of garlic into a cone but do not dig the garlic loose (the purpose is to make the garlic taste good).

2. Soak the garlic in clean water for 5-7 days, changing the water every day.

3. Put the garlic into the pot, add a layer of garlic and salt without adding water; pour the garlic once a day, pour the lower one on the upper part to make the garlic evenly soaked; after 5-7 days, take out the sun, and after the skin is dry, remove the old skin if there is any... evenly arrange it in the pot.

4. Bring the water to a boil, add brown sugar and remove from heat; add vinegar when the water temperature is around 80 degrees; after it has cooled thoroughly, pour into the garlic jar and seal the jar. After 7 days, when the brown sugar turns into fructose, it is ready to eat. 5. The aftertaste is strong in sugar flavor, slightly sour in salty taste. If you like sour food, add more vinegar.

6. Sugar garlic juice can be used as sweet and sour sauce when cooking dishes. It has a strong garlic aroma and unique flavor, but it can no longer be used for pickling garlic.

Method 3

Put the peeled garlic cloves into a sealable jar, bottle or other container, then pour in the vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally become emerald green all over, like emerald jade.

The main thing is to choose the right raw materials. Garlic is of course the ingredient, but vinegar is used to pickle garlic, and the type of vinegar also has its own requirements. Pick some purple garlic to make Laba garlic, and use rice vinegar as the vinegar. This needs to be emphasized especially because the criterion for judging whether Laba garlic is successful or not is simply whether the garlic cloves soaked in vinegar turn into emerald green.