How to pickle sugar garlic

Garlic is our daily condiment, and pickled sugar garlic is also the most delicious way to cook garlic. Now we will teach you how to pickle sugar garlic .

\Sugar Garlic

Pickled Garlic-Method 1

Material

100 heads of fresh garlic with green stalks (fresh garlic is also sold in spring now, with the stalks removed, which is easier and more practical), 60 grams of salt 1000g (2 catties) aged vinegar or balsamic vinegar (rice vinegar is also OK if you don’t like the color) 800g white sugar

The ratio of sugar to vinegar is 1 jin vinegar to 8 liang sugar (you can also adjust it according to your taste)

Production

1. Cut off the garlic stems and garlic whiskers, and peel off the old skin.

2. Wash and soak in clean water (tap water is fine) for 24 hours (change the water once in the middle)

3. Remove from the water, sprinkle with salt, mix well and marinate for 2 to 3 days, stirring twice a day

4. Take out and put it in the prepared container (it should be dry, oil-free and water-free). Do not put the pickled garlic juice into the container, just throw it away.

5. Take a clean, water-free basin, pour in vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil over fire)

6. Pour the sweet and sour liquid into the pickled garlic and cover tightly.

7. If you like spicy food, you can eat it in 3 days. If you like it pickled thoroughly, it will take about 20 days (depending on the size of the garlic)

Special emphasis

The sweet and sour sauce does not need to be boiled over high heat, just mix it evenly; do not use plastic containers for pickled garlic; when preparing the sweet and sour sauce, because the size of garlic will vary from year to year, you can prepare it one pound at a time, as long as the sweet and sour sauce covers the garlic, do not prepare too much to avoid wasting

Because the garlic has been pickled with salt, there is no need to add salt to the sweet and sour sauce; when storing, place it in a place where it is not exposed to direct sunlight.

Just store it at room temperature, it can be kept for n years, the sweet and sour sauce of pickled garlic is very delicious when used to mix with cold dishes;

Sweet and Sour Garlic Recipe - Method 2

Material

10 jin of fresh garlic, 4 jin 3 liang of sugar, 10 jin of water, 7 liang of salt, more than 1 liang of vinegar

Preparation method

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

2. Pickled garlic: Put the soaked garlic into the jar, add a layer of garlic and a layer of salt, stir once the next day, stir once every day thereafter, take it 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. Use 10 jin of water, 4 jin of white sugar and 1 liang of vinegar to boil the sugar water. When the sugar water is cool enough to not burn your hands, pour it into the garlic jar. Note that the sugar water should be about 2 inches higher than the garlic, sprinkle 3 liang 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 pickle it for 2-3 months, and it will become white, tender, crystal clear and delicious white sugar garlic.

Sweet and Sour Garlic Recipe - Method 3

raw material

500g garlic with 50g salt, 300g brown sugar, 30g rice vinegar or 20g white vinegar, star anise, optional, 600g 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)

That’s all about the method of pickling sugar garlic. You can go back and pickle it yourself.