How to pickle spiced garlic

It's spring again, and it's time for new garlic to be put on the market in large quantities. Friends who like to eat garlic are also getting ready to pickle garlic. There are many different ways to pickle garlic, such as salted garlic and sugar garlic are the two most common ones. Today, the editor will introduce a new flavor to everyone, that is, spiced garlic. Below is a detailed introduction to the pickling method of spiced garlic. Friends who like to eat garlic can try pickling some and let their family taste this new flavor.

How to pickle spiced garlic

Ingredients for pickled spiced garlic

When pickling five-spice garlic, you need to prepare some fresh garlic, as well as spices such as peppercorns, aniseed, fennel, tangerine peel, ginger, etc. In addition, you also need to prepare an appropriate amount of salt and a small amount of fish sauce.

How to make pickled spiced garlic

1. Remove the skin of the newly purchased garlic first, then remove the important garlic sprouts, leaving only the innermost two layers of skin and about one centimeter of garlic sprouts.

2. Put the processed garlic in a basin and soak it in clean water for at least 24 hours, changing the water three to four times in the middle.

3. After soaking the garlic, take it out, boil water in a pot, put the soaked garlic into the boiling water for blanching, then quickly take it out and drain the water.

4. Put the prepared seasonings in a pot, add appropriate amount of water and then put in salt, bring to a boil over high heat, then turn to low heat and simmer for about ten minutes to smell the tempting aroma. At this time, add the fish sauce, mix well, turn off the heat and let it cool naturally. After cooling, it will become the brine for pickling the spiced garlic.

5. Marinate the pickled garlic directly in the prepared brine, put them together in a fresh-keeping box and store them in the refrigerator. After about half a month, the garlic will be flavored and you can take out and eat the pickled spiced garlic.