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How to pickle sweet garlic

1. Ingredients: 2500 grams of fresh garlic, 2300 milliliters of rice vinegar or sweet vinegar, 500g of sugar and 80g of salt. Peel off the garlic and leave one or two layers of tender skin. Soak in salt water for two hours. Garlic head up, tail down on the shelf to control moisture. I was in control for a day and a half. It is best to control the water in a cool and ventilated place. Put 2300 milliliters of vinegar, 500g sugar and 80g salt into the pot and bring to the boil, then set aside to cool.

2. Prepare some garlic and expose it in the sun for half a day to completely dehydrate the garlic. Bring a pair of scissors, cut off the bottom of the garlic and remove the outer skin. And cut off the top tip. Cut it and place it in a small sieve. Get ready to marinate. Wash the container, control the moisture, and put in most of the cans of garlic.

3, practice 1 choose fresh garlic, garlic braids should be longer, so that it can be very clean after peeling. 2 peel off the outermost layer 3 to reduce the longer extra garlic braids, and then peel off a layer of garlic inside. 4 when peeling to the bottom, use scissors to cut off the garlic skin and roots along the inside.

Step: peel off the skin of sweet garlic, wash it and set aside. Put the washed sweet garlic into a clean container. Add the right amount of salt to make sure the garlic is fully mixed with the salt. Pour an appropriate amount of white vinegar or lemon juice into the garlic until the garlic is completely immersed in the liquid. Seal the container and marinate it in the refrigerator for about 2-3 days.

5. To make delicious sweet and sour garlic, the key lies in the preparation of sweet and sour juice. The following are several common sweet and sour juice formulations: method 1: use 350 grams of white sugar and 7 jin of white vinegar, boil the sweet and sour juice and set aside after cooling. Method 2: 350 grams of brown sugar with 7 jin of aged vinegar, the cooking method is the same. Method 3: 5 jin of sugar, 6 jin of vinegar and 1 jin of soy sauce. Cool and set aside after boiling. This formula is sweet and vinegar is light.

6. Pickling: put the chopped garlic cloves into a clean container, add the right amount of salt, stir well, then close the lid and place for a period of time to let the garlic cloves out of the water. Add sugar: add enough sugar to the garlic cloves, stir evenly, so that each garlic clove is covered with a layer of sugar. Add vinegar: according to personal taste, you can add the right amount of vinegar to increase the sweet and sour taste of sweet garlic.

What is Sweet Garlic's authentic practice?

Sichuan authentic Sweet Garlic's practice: prepare the garlic, peel it, cut it into small pieces, and cook it in a pot. Take another pot, add the right amount of oil, add sugar, and slowly boil over low heat. After the sugar is melted, add the right amount of light soy sauce and soy sauce and continue to stir-fry. Add the right amount of vinegar and continue to stir-fry until the sugar becomes darker. Add the right amount of water, boil and add the cooked garlic, continue to boil until the juice is mellow.

Put the processed garlic into a clean glass bottle or other sealed container and pour into the boiled sugar and vinegar solution to make sure the garlic is completely covered with liquid. Seal the container and place it in a cool and ventilated place. Sweet Garlic's pickling process takes about 1-2 months, during which garlic will gradually absorb the sugar and sour taste in the sugar and vinegar solution, making it crystal clear and sour and sweet and delicious. During the pickling process, the container can be shaken properly so that the sugar and vinegar can come into contact with each garlic evenly.

Sweet Garlic's authentic Sweet Garlic juice formula is as follows: tools / materials: glass jar, 1000 grams of garlic, 600g of rice vinegar, 150g of sugar, 15g of salt. Wash the garlic from the soil, soak it in water for two hours, then drain the garlic in a ventilated place, and then put the drained garlic into an oil-free bottle. Salt and sugar are poured into the bottle containing garlic. Add rice vinegar or aged vinegar, rice vinegar is better than garlic.

Sweet Garlic's most authentic practices are as follows: main ingredients: 5 jin of garlic, 2 jin of sugar, 100g of salt and 50g of vinegar. Accessories: 4 jin of water. Step: fresh garlic, peel off the old skin, and dig out the hard part of the root. The fresh garlic here refers to the kind of garlic that has just been dug out of the soil and the garlic clothes outside are still tender. If it's dried, you can't be Sweet Garlic. You can only peel off the pickled garlic.

Ingredients: fresh garlic 8000g, vinegar 4000g, white sugar 1500g, brown sugar 1500g, salt 200g. Choose fresh garlic with longer braids to make sure it is clean after peeling. Peel off the outermost layer first. Cut off the longer extra garlic braids, and then peel off a layer of garlic inside. When you peel it to the bottom, use scissors to cut off the garlic skin and roots along the inside.

Authentic Sweet Garlic's pickling method: choose fresh garlic: first of all, you need to choose fresh garlic, remove the outer skin, leaving clean garlic cloves. If the garlic cloves are too small, you need to choose more so that the pickled Sweet Garlic tastes better. Prepare the marinade: mix the sugar and salt at 1:1, add the right amount of water, and stir well until the sugar and salt are completely dissolved.

How to make sweet garlic at home

Materials: garlic, white vinegar, sugar, salt right amount. The amount of white vinegar to no garlic to soak all the garlic in vinegar, sugar and white vinegar generally have no fixed amount, I pickled 4 jin of garlic, with 4 bags of white vinegar (each bag of 350ml), about one and a half jin of white sugar, (vinegar / sugar ratio of 2:1, that is, 2 jin of vinegar put 1 jin of sugar, this is the minimum value, sugar can put some more, but it is best not less than this value).

Pickling garlic is one of the common techniques in the kitchen, and different pickling methods will bring different tastes and flavors. If you like sweet garlic, pickling is a good way to make delicious sweet garlic. Using ingredients such as sweeteners, sugar, salt and vinegar, each spoonful can help you make a different pickling flavor. If you want to make sweet garlic for pickling, you first need to prepare the materials, clean the cloves and remove the skin.

The pickling method of sweet garlic when pickling sweet garlic, you should prepare not only white sugar, but also the right amount of white vinegar. The ratio of white sugar to white vinegar is about 2:3. When pickling at home, you can prepare two kilograms of fresh garlic, 700g white sugar, and 1kg white vinegar. In addition, prepare 30 grams of edible salt and the right amount of water, but also prepare a large clean glass bottle.

How to make sweet and sour garlic

Prepare fresh garlic. (2) tear off the epidermis, remove two strips, operate carefully when tearing the skin, and keep it clean. (3) prepare appropriate amount of cold boiled water, add salt, stir and bring to a boil. (4) soak the peeled garlic in salt water for three days. (5) boil water in the pot and add brown sugar and vinegar. (6) Cook until the sugar melts. (7) disinfect and clean the glass jar, dry the water and put in the garlic.

Fresh garlic, tear off the garlic skin, cut off the head, cut off the tail with scissors, and clean it all. Mix cold boiled water with salt and soak in garlic for 1 day. Then pour out the water and drain. Put garlic in an anhydrous and oil-free glass jar, pour in vinegar, and finally add sugar. Sealed and placed in a cool place for 30 days.

To make delicious sweet and sour garlic, you must first deal with the garlic carefully. Peel off the skin, cut off the head and tail, and make sure it is cleaned. Then, mix the right amount of salt with cold water, stir well, soak the garlic in it, and let it fully absorb the salt for a whole day. After soaking, pour out the excess water and gently squeeze out the garlic to prepare for the next step of pickling.

How to cook sweet and sour garlic? the cooking method of eating sweet and sour garlic

1. Materials: 4 jin of garlic, 100g of sugar, 5 jin of aged vinegar, a little salt. 4 jin of fresh garlic, peel off the garlic outside, garlic fragrance is rich and tender. Soak in salt water for 2 days, the water is boiled cold boiled water. Not too salty. Take out the soaked garlic and dry it for 2 days, then almost dry the outside water. Water and vinegar 1: 1, add sugar to boil and wait for cooling. You can also add a little MSG.

2, the required materials: 4 jin of garlic, 100 grams of sugar, 5 jin of aged vinegar, the right amount of salt. Select 4 jin of fresh garlic, peel off the outer layer of garlic, and retain the fragrant garlic and tender and smooth taste. Soak the processed garlic in warm water for 2 days and use cold water that is boiled and cooled to avoid being too salty. Take out the soaked garlic and dry it for 2 days until the surface moisture evaporates.

Method 1: prepare 10 jin of fresh garlic, 4 jin of sugar, 10 jin of water, 7 taels of salt and 12 taels of vinegar. First soak the garlic, select the fresh garlic, cut off the tail and keep a little root, soak in cold water for 3-7 days, change water every day to remove the tender taste of garlic. Then remove it and put it into a clean jar. The next step is to pickle the garlic, put the soaked garlic into the altar, arrange it layer by layer and sprinkle with salt.

4. Sweet garlic is a common vegetable, which is often used for cooking or pickling into snacks. Here is a simple and effective pickling method for sweet garlic to make delicious garlic easily. Required materials: fresh sweet garlic salt, white vinegar or lemon juice edible oil step: peel off the skin of sweet garlic, wash it and set aside. Put the washed sweet garlic into a clean container.

How does daily Sweet Garlic pickle delicious and simple?

1. Peel off the outer layer of garlic and cut the root with a knife. Put the garlic in a basin and soak it overnight to remove the spicy taste of the garlic. Remove the soaked garlic and control the moisture. Soy sauce, vinegar, pepper and ingredients are ready. Pour soy sauce, vinegar, pepper, ingredients, sugar and water into the pot, boil over high heat and turn off the heat to cool. Pour the juice into the container. Soak the garlic in vinegar.

2. Seal the container and place it in a cool and ventilated place to avoid direct sunlight. During the pickling process, you can shake the container properly so that the sweet and sour water comes into contact with each garlic evenly. The pickling time is usually 3-4 weeks, during which garlic will gradually absorb the sugar and sour taste in sweet and sour water and become crystal clear and crisp. Pickled Sweet Garlic can be eaten directly, as a side dish, or with porridge, noodles and other food.

3. Choose fresh garlic and give priority to those with long braids, which is easy to peel and ensure the cleanliness of the interior of the garlic. First remove the outermost skin of the garlic. Then cut off the longer garlic braids and peel off a layer of endothelium. Peel the garlic to the bottom and cut off the garlic skin along the inside with scissors. The garlic treated in this way is clean and soil-free, does not need to be cleaned, and can be directly used for pickling.

4. Prepare a clean glass irrigation with no water and oil, and put the fresh garlic in the cold water into the glass jar one by one. The glass jar used to marinate Sweet Garlic can use this edge to get to the water is better, so the sealing type is also better, pickling Sweet Garlic is not easy to break. Pour the cool sweet and sour juice into the glass jar, and then pour in a small amount of liquor, which can increase the flavor.

5. Peel off the old skin from the fresh garlic. Soak in water, this step can remove part of the spicy taste of garlic, pickled Sweet Garlic will be more crisp and delicious. You need to soak for two days and change the water twice in the middle. After soaking, the garlic is placed face down on the shelf to control the water completely dry. Garlic can cook juice when it is controlled to dry.

6. Ingredients: fill the container with fresh garlic, 100g sugar, 200g mature vinegar or rice vinegar, 100g salt. Peel off the new garlic first, then cut off the root next to it with a knife, and then cut it off with scissors, leaving a small part of it properly. Soak it in brine for 24 hours a day and night, then take it out.