How to pickle fresh garlic

Garlic contains a lot of capsaicin, which is a special dish that can kill bacteria, reduce inflammation and fight cancer. However, due to its unique smell, many people like to pickle fresh garlic before eating it. The smell of pickled garlic has changed a lot, and it is much less irritating after people eat it, but the efficacy has not changed much. If you also want to pickle fresh garlic at home, you can refer to the pickling method of fresh garlic introduced by the editor.

How to pickle fresh garlic

1. After purchasing garlic, you need to do necessary processing first. First, cut off the roots of the garlic, and then cut the garlic sprouts to only about two centimeters.

2. Next, you need to peel the fresh garlic. Here, you should pay attention to peeling the fresh garlic. You only need to remove the outer layer of old skin, and leave two to three layers of tender skin on the outside of the garlic.

3. Wash the processed fresh garlic in clean water for two to three times. Then choose a container, put some light salt water in it, and soak the washed garlic heads in it. The best soaking time is three to five days.

4. Prepare a container for pickling garlic, then mix cold boiled water and salt in a ratio of 15:1, then take out the soaked garlic and put it into the salt water. At this time, it is important to make sure that the salt water covers all the garlic.

5. Cover the container of pickled fresh garlic with gauze or other breathable material, and then store it in a cool and ventilated place. After about 20 days, the garlic will be flavored and can be taken out and eaten.