How to pickle garlic root

Garlic stalks are a kind of wild garlic that grows in the mountains. They are also called mountain garlic or wild garlic. They are very common in my hometown in the Northeast. I buy some every spring and pickle them at home. The pickled garlic stalks can be stored until winter. When you have no appetite, you can take some garlic stalks and eat them to whet your appetite. Today I will write down the method of pickling garlic stalks. Friends who like it can try to pickle some at home and use it as a side dish in winter.

How to pickle garlic root

1. Ingredients: 500 grams of garlic cloves, 200 grams of vinegar, one head of garlic, 50 grams of salt, 20 grams of chili powder, 150 grams of soy sauce, and 100 grams of sugar.

2. Wash the small roots of garlic clean, put them in a container, add clean water and soak them. The soaking time should not be less than 24 hours.

3. Put vinegar, soy sauce, chili powder, salt and sugar together, pour them into the pot and heat them. Peel the garlic and keep the cloves.

4. Allow the boiled sauce to cool down naturally and set aside. Take out the soaked garlic cloves from the water, drain the moisture and place them in the pickle jar.

5. Pour the cooked sauce into the pickled vegetable jar, and let the sauce cover the small garlic roots. Finally, put the garlic cloves in. Seal and store. After about 15 days, the small garlic roots you pickled yourself can be eaten.

6. If you live upstairs and there is no cool place, you can store the pickled garlic in the refrigerator and take it out whenever you want to eat it. It can be stored until around the Spring Festival without going bad.