How to pickle Northeastern sugar garlic

Northeast China is a great place with many special foods. There was a classmate in our dormitory who was from Northeast China. During a holiday, he went back to his hometown and brought back some Northeast China sugar garlic. After eating it, I felt that the taste was much better than the sugar garlic we usually eat. The sweet and sour taste was very tempting. So I pestered him to learn how to make it. It was not until I met his mother later that I really learned how to pickle Northeast China sugar garlic. Now I write down my learning results so that everyone can have the opportunity to taste the tempting Northeast China sugar garlic.

How to pickle Northeastern sugar garlic

1. When making Northeastern candied garlic, the ratio of garlic to sugar should be five to one, and the ratio of sugar to vinegar should be two to one. You can also add a small amount of salt according to your taste. However, even if you don't add salt when pickling, you should prepare some because it will be used when pickling garlic.

2. Remove the old outer skin of the prepared fresh garlic, and leave three layers of tender skin inside. Also use a knife to remove the roots of the garlic, and use scissors to cut its stems to about two centimeters.

3. Put the processed salt in a basin, then add clean water and add appropriate amount of salt to the clean water and soak it. After soaking for more than ten hours, take out the garlic and soak it in clean water for two to three days, and change the water every day.

4. Take out the soaked garlic, drain the water and put it into a clean jar, arrange it layer by layer, then put the vinegar and sugar into the pot and heat it, add some aniseed and peppercorns, and turn off the heat when the sugar is completely melted. After the sugar and vinegar solution cools down, pour it into the garlic jar.

5. If the cooked sauce cannot completely submerge the garlic, you can add some cold boiled water, and it is best to make the water deeper than the garlic. Then you can seal the jar and put it in a cool place, and shake it once a day. After about 20 days, the Northeastern sugar garlic will be pickled. If you want the sugar garlic to turn red, you can also replace the white sugar with brown sugar. The color of the Northeastern sugar garlic made in this way is more attractive.