How to pickle sugar garlic

How to pickle sugar garlic to make it more delicious? Let me tell you the trick below.

Pickled Garlic

How to pickle sugar garlic

1 Peel off the outer dry skin of fresh garlic one by one, cut off the root part and trim the stem.

2 Wash the processed garlic with running water, then soak it in a larger pool or basin for 1 hour, then rinse it thoroughly with running water again. Leave it for 8-10 hours to drain the water.

3 Add all the white vinegar and yellow crystal sugar to a pot, boil over medium heat until the sugar melts, and make the sweet and sour sauce for pickled garlic. Turn off the heat and let it cool to room temperature.

4 Take a clean and dry kimchi jar, first put the drained garlic into the jar, then slowly pour in the cooled sweet and sour soup (the amount of water should be enough to cover all the garlic), and finally pour the honey evenly on the surface.

5 Cover and seal the kimchi jar. You can start eating it after 2 months of pickling, and it can be pickled for up to 12 months.

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The snack of pickled garlic has a history of hundreds of years and has been passed down to this day.

Tips

Every time you take the pickled garlic, you need to use clean, water-free chopsticks or a spoon to scoop it out to prevent the soup from spoiling.

When you pickle sugar garlic next year, the old soup can be used again. You need to pour it all out and add a bottle of white vinegar and appropriate amount of rock sugar. Boil it again and let it cool.