How to pickle Beijing sugar garlic

When it comes to Beijing's special snacks, a long list of them can often be easily mentioned: Beijing roast duck, donkey meat fire, etc. In fact, in addition to these meat dishes that make people feast on them, there are also some traditional snacks, such as our main recommendation today: Beijing sugar garlic. Since it is sugar garlic, it is naturally sweet, but because the garlic itself has some sourness and astringency, and some seasonings are added, the background sugar garlic tastes like a mixture of five flavors, but it is delicious and unforgettable. In fact, Beijing sugar garlic can be pickled by yourself, so that you can not only enjoy the delicious food at any time, but also learn a snack. Isn't it killing two birds with one stone? So what is the pickling method of Beijing sugar garlic? Let's take a look together.

How to pickle Beijing sugar garlic

1. Materials:

Fresh garlic, sugar, water, salt, vinegar

2. Pickling method:

First, select fresh and tender garlic, and then soak it in vinegar. After the soaking is completed, cut off the tail of the slightly larger garlic, and leave a part. The remaining part is the so-called essence. You can increase the soaking time. When the garlic smell comes out, you can take it out and put it in a sealed earthenware jar. Add appropriate seasonings and seal it. Put the jar in a cool place and pickle it for 2-3 months. It will become white, tender, crystal clear and delicious sugar garlic. For taste considerations, you can put in appropriate osmanthus flowers later, which not only covers the garlic smell of the sugar garlic, but also brings a pleasant fragrance.

How to pickle Beijing sugar garlic

1. Materials:

Fresh garlic, salt, brown sugar, rice vinegar, star anise, water

2. Pickling method:

(1) First, remove some of the old skin of the garlic, making sure that only the fresher and tenderer parts are left.

(2) Soak the garlic in clean water for 5 consecutive days. Of course, you need to change the water every day.

(3) Put the garlic into the pot, add a layer of garlic and salt, without adding water; pour the garlic once a day, pour the lower part on the upper part, so that the garlic is evenly soaked. After a week, you can take it out and dry it. Then put it evenly in the pot, and add the appropriate amount of seasoning, and it will be successfully prepared.

(4) It is best to add some fresh flower petals according to your taste to cover up the residual sour taste of garlic and make the Beijing pickled garlic fragrant.