How to pickle sugar garlic

Sugar Garlic

Everyone likes to eat garlic, and many northerners like to eat pickled garlic very much. How much do you know about the relevant knowledge of pickled garlic? These are all very important. The relevant knowledge of pickled garlic can also give friends good inspiration and can better play the role of pickled garlic. In the following time, let’s take a deeper look at the method of making pickled garlic.

How to pickle sugar garlic

Ingredients: 10 whole garlic cloves, 1/2 tablespoon salt, 1.5 cups brown sugar, 3 cups white vinegar, 1 cup water, 1 teaspoon salt, 1 tablespoon soy sauce. Method: (1) Slightly peel off the skin of 10 whole garlic cloves and set aside. (2) Boil a pot of water, add a little salt to dissolve, then turn off the heat. Then put the garlic in and soak for 20 minutes. Drain the water and let it cool for use as pickled garlic. (3) Put all the ingredients for the seasoning in a pot and mix them. After boiling, remove from the heat and cool. This is the sweet and sour sauce. (4) Put the garlic and the cooled sweet and sour sauce into a container and marinate. The sweet and sour sauce should cover the garlic. Cover and refrigerate for more than 2 weeks. It can be stored for about 1 to 2 months.

Choose purple garlic, remove the hairy roots, leave 1.5 cm of garlic stems, peel off 1-2 layers of skin, and wash. Prepare 3 kg of salt and 3 kg of water for every 100 kg of garlic. When putting garlic into the jar, add a layer of salt and a little water. To facilitate pouring, add water to the jar on the night the garlic is put into the jar, and the water should be level with the garlic. After adding water, turn it over by hand once, and turn it over again on the morning of the second day. Starting from the third day after entering the jar, change the water once a day for 3 consecutive days to remove the spicy taste. Take it out, drain it overnight, and put it into the jar on the second day. Put 500 grams of sugar, 25 grams of salt, and a little water for every kilogram of garlic. Seal the jar and place it in a cool place. Open the jar and deflate it once every other day from 8 pm to 5 am the next day, for a total of 5-6 times. Pay attention to preventing flies when deflation. From the time the jar is sealed, roll the jar once every morning and evening. After 2 months, it can be eaten.

Remove the fibrous roots of the garlic, peel off two layers of skin, leave about 2 cm of garlic stalks, soak in clean water for 7 days, and change the water 3 times to eliminate the astringency and spiciness of the garlic. Change the water after 3 days for the first soak, and after 2 days for the second soak. When soaking for the third time, you can put a piece of ice (any size) to lower the water temperature and speed up the elimination of the remaining spiciness of the garlic. After soaking, take it out and drain the water, then add 1.9 kg of salt for every 100 kg of garlic, marinate for 1 day, and turn the jar over once in the middle. Then take it out of the jar and dry it in the sun for 6 hours. When you hold the garlic tightly without dripping water, move it to a cool and ventilated place, turn it over frequently, and put it in a jar for sugar making after cooling. Generally, each jar is filled with 20 kg of garlic, 125 g of osmanthus, 8.3 kg of sugar, and then poured with the prepared soup (4 kg of water, 250 g of high vinegar, 275 g of salt). Use a lotus leaf (or banana leaf), a piece of oilcloth and a piece of white cloth to seal the jar tightly and place it in a cool place. Roll the jar once a day to accelerate the dissolution of sugar; deflate once every other day, and open the seal for 6 hours each time. It can be eaten after 40 days.

The above is some classic knowledge about the method of making sugar garlic. Are we all familiar with the method of making sugar garlic? These contents are relatively important, so let's learn about them.