How to eat salted garlic How to pickle salted garlic

Fresh garlic is now available in large quantities in the market. Many people want to pickle garlic after buying it. There are many ways to pickle garlic. Among them, salted garlic is the best way to preserve the original flavor of garlic. It’s just that many people don’t understand it and don’t know how to pickle salted garlic. In fact, the pickling method of salted garlic is simpler than other flavors. Friends who want to pickle it can learn from me the specific method.

How to pickle salted garlic

Ingredients for pickling salted garlic

When pickling salted garlic, all you need is large fresh garlic and a container to pickle the garlic, as well as an appropriate amount of table salt and clean water.

Salted garlic pickling steps

1. Bring the prepared water to a boil, then let it cool naturally to make boiled water. Take the prepared fresh garlic, remove the roots and the garlic sprouts on top, and then remove about three layers of the garlic skin.

2. Put the processed garlic in a basin and add clean water. After washing it two to three times, add a small amount of salt and then add clean water. Let the garlic soak in it for three to five days.

3. After the garlic is soaked, take it out and drain the water for later use. At this time, you can clean the container for pickled garlic, remove the water, put the prepared cold white pepper into the container and add salt. The ratio of water to salt can be about 15:1.

4. After adding salt, mix well, then put the garlic in and let the salt water cover the garlic. Seal the container and take it out after one to two months. The salted garlic you made yourself is ready to eat.