How to pickle sugar garlic? Illustration of the steps for pickling sugar garlic

Spring is here again, and it is also the time when fresh garlic is on the market in large quantities. This is a good opportunity for everyone to make pickled garlic. Pickled garlic has a crisp taste and a sweet and spicy taste. It has the effect of promoting digestion and removing odors. In addition, pickled garlic can be eaten all year round and is one of the essential appetizers in people's lives. After talking about the benefits of pickled garlic, some people will say that they don’t know how to make pickled garlic at all. It doesn’t matter. Today, the editor will teach you how to pickle pickled garlic.

How to pickle sugar garlic

1. When pickling sugar garlic, you can prepare garlic and sugar in a ratio of 3 to 1, and the ratio of garlic to salt is 30 to 1. As for the specific amount, you can determine it according to your needs as long as the ratio is roughly appropriate.

2. Remove the old skin of the fresh garlic you bought, and clean its roots and stems. Put them in a container and sprinkle a layer of salt on each layer of fresh garlic. Fifty grams of salt is enough for three kilograms of fresh garlic. Finally, add some clean water and marinate for twelve hours.

3. Remove the water from the garlic, then add clean water, making sure the water covers the garlic. Also, change the water every three days, or at least three times. This way the pickled garlic will be easier to flavor and less spicy.

4. Take out the soaked garlic, and put it in a clean bowl, add sugar, and use your hands to coat each head of garlic with sugar. Then put the garlic into the jar, also place a layer of garlic and sprinkle a layer of sugar, and finally put in all the remaining sugar.

5. Mix a small amount of salt and boiling water to make a light brine. After cooling, pour it into the jar for pickled garlic, enough to cover the garlic. It is best to seal the jar with gauze and place it in a cool place for about 50 days, and the pickled garlic will be pickled.