The correct way to pickle garlic

Garlic is a vegetable that can kill bacteria and reduce inflammation. When garlic is on the market in large quantities, people often make it into salted garlic to keep its freshness and use it for eating when garlic is off the market. There are many ways to pickle salted garlic, such as simple salted garlic made with only salt and sweet and sour garlic with sugar and vinegar. But how much do you know about the correct way to pickle salted garlic? If you want to eat the tempting salted garlic, it is best to learn the correct way to pickle salted garlic from the editor.

Pickled garlic and the correct method

1. Before pickling salted garlic, you should buy relatively fresh and tender garlic, and then remove the skin of the fresh garlic. It should be noted here that two to three layers of tender skin should be retained on the garlic head.

2. Use scissors to cut off the garlic sprouts, leaving a small root of more than one centimeter. Also, use a knife to cut the root of the garlic to expose the white part.

3. Take a larger basin, add clean water and a small amount of salt into it, put the processed garlic in and soak it. It is best to change the water once a day. After soaking for about three days, most of the spicy smell of garlic can be removed.

4. Take out the soaked garlic and put it in a ventilated place to dry. At this time, you need to prepare the jar for pickling salted garlic.

5. Put water in the pot and boil it. Add salt or other seasonings for pickling garlic and boil them together. Then let the cooked sauce cool down naturally. After it is completely cooled, you can put the dried garlic in. Remember here that the sauce must cover the garlic.

6. After putting in the garlic, seal the jar and place it in a cool place. You can take it out and eat it after about fifteen days. However, it is best to use dry chopsticks when taking food, otherwise bacteria will be brought in and the salted garlic in the jar will deteriorate.