How to pickle sweet and sour garlic

Sweet and sour garlic is a dish that everyone has eaten. It is sweet and sour and has a unique aroma of garlic. However, when people want to learn how to make sweet and sour garlic, they will find that the methods on the Internet are mostly suitable for rural use. They use more ingredients and take up space, which is not realistic for people in crowded cities. The sweet and sour garlic pickling method that the editor will introduce to you today is a method of pickling garlic suitable for people in cities. It is clean and does not take up space.

How to pickle sweet and sour garlic

1. The method of making sweet and sour garlic introduced by the editor requires 350 grams of garlic and balsamic vinegar each, 50 grams of brown sugar, and 10 grams of table salt.

2. Remove the skin of the purchased garlic and peel it one by one, leaving only a layer of garlic skin on the outside of the garlic cloves.

3. Put the peeled garlic in a bottle, add salt and stir it with chopsticks, then put it in the refrigerator. Marinate it for about four days, and take it out and stir it every day.

4. After three or four days, you will find that the garlic has softened. At this time, you can rinse the garlic in cold boiled water, and then drain the moisture of the garlic.

5. Place the dried garlic in a wide-mouth bottle, and sprinkle a layer of brown sugar on it. After all the garlic is in, sprinkle the remaining brown sugar on it. Then press the garlic hard, and finally pour in the reserved balsamic vinegar.

6. If the bottle has a lid, seal it directly. If it doesn't have a lid, seal it with plastic wrap and store it in the refrigerator. After about fifteen days, the homemade sweet and sour garlic will be ready to eat.