How to make sweet and sour garlic

I went on a business trip to the north and ate some sweet and sour garlic made by my friend at his home. It tasted really good. He also told me that eating more sweet and sour garlic in winter can prevent cancer and cardiovascular and cerebrovascular diseases. He asked me to take some with me when I left. I said that I might as well learn how to pickle garlic instead of taking pickled garlic. Later, he really told me how to make sweet and sour garlic. After my experiment, I was quite successful. Now I have written down the method of making sweet and sour garlic that I learned to share with more people.

How to make sweet and sour garlic

Preparation for pickling sweet and sour garlic

When pickling sweet and sour garlic, you need 50 kilograms of fresh garlic, 5 kilograms of vinegar, 10 kilograms of sugar, and 10 kilograms of table salt. If there are fewer people in your family, you can reduce the amount of ingredients proportionally.

Steps for pickling sweet and sour garlic

1. Remove the roots and the outer layer of old skin of the prepared fresh garlic, then leave one centimeter of its stem and cut off the rest.

2. Wash the garlic heads with clean water, then put them in a jar, add appropriate amount of clean water and 2,500 grams of table salt and marinate for two days. The jar needs to be turned over two or three times in the middle.

3. Take out the pickled garlic and put it into a new garlic pickling container. Then put the remaining salt and sugar in it and add about ten kilograms of boiled water. After mixing well, put the container in a cool place for pickling.

4. It will take about fifteen days before you can pour the prepared vinegar into the jar. After another five to seven days, the homemade sweet and sour garlic will be pickled and you can take it out and eat it whenever you want.