Sweet and sour garlic pickling method picture

It is time for fresh garlic to be put on the market in large quantities. This time of year is also a good time for people to pickle sweet and sour garlic. Pickled sweet and sour garlic can be stored for a long time. Whether it is eaten with rice or as a side dish for hot pot in winter, it is particularly delicious. But what is the method of pickling sweet and sour garlic? Many people don’t understand. Today, the editor has sorted out the pickling method and pictures of sweet garlic and shared them with everyone. Friends who like to eat sweet and sour garlic can learn it at a glance.

Sweet and sour garlic pickling method picture

1. Preparation before pickling sweet and sour garlic

When pickling sweet and sour garlic, preparation is very important. You need to prepare 5 kilograms of fresh garlic, 2.5 kilograms of edible vinegar, 2.5 kilograms of sugar, 350 grams of salt, and an appropriate amount of boiled water.

2. Processing before pickling sweet and sour garlic

After pickling, fresh garlic needs to undergo necessary processing. The most important thing is to remove the old outer skin, the roots and stems. Then put 200 grams of salt in boiled water, mix well and soak the processed garlic in it. Take it out after two days, wash it with clean water, and then control the water for later use.

3. Preparation of sweet and sour sauce

Put the prepared vinegar, sugar and the remaining salt in a pot and start heating. Stir constantly while heating to dissolve the sugar and salt. After boiling, turn off the heat and let the sauce cool down naturally.

4. Pickling of sweet and sour garlic

Put the processed garlic in a container for pickling garlic, then add the cooked sauce into it, making sure the sauce covers the garlic, and seal the container. After about 20 days, the garlic will be seasoned, and the homemade sweet and sour garlic can be taken out and eaten.