Pickling sweet garlic is exquisite, which step is crucial and must not be less?

Pickled garlic is very delicious and good for your health. Among them, I feel that the most critical step in pickling sweet garlic is that the garlic container must be clean and tasteless, and it is best to disinfect it.

Salted sweet garlic, also known as sweet and sour garlic, is a common food in northern China. Sweet garlic tastes good. Because a large amount of vinegar and sugar are added during pickling, the pickled garlic has garlic flavor, which not only retains the original garlic flavor, but also reduces the spicy taste of garlic itself. Especially suitable as an appetizer, especially in hot summer when some people have no appetite, eating pickled sweet garlic will become more appetizing.

Pickled sweet garlic not only tastes delicious, but also has many health functions. First, garlic itself has the function of sterilization and cancer prevention. But because garlic is also spicy, many people with gastrointestinal discomfort will have stomachache if they eat too much. However, the pickled garlic has been fermented continuously, and the spicy taste of garlic itself has been fermented a lot, so it won't feel very spicy when eaten. Sweet garlic also contains a lot of antioxidants. Regular consumption is also good for our skin and can play an anti-aging role.

Although the making method of pickled sweet garlic is relatively simple, the taste of pickled sweet garlic will be very different if the details are not paid attention to. First of all, choose high-quality garlic, preferably fresh garlic, so that the pickled garlic tastes better and has less spicy taste. Then there is the choice of utensils, and there must be no other smells. In order to ensure the quality of pickled garlic, it is best to disinfect the utensils in advance.

First, add salt to the water and stir it evenly, then add garlic to soak it, which usually takes about two days. Take out the garlic and drain it. Pay attention to drain the excess water as much as possible, so that the garlic made in the proportion of vinegar and sugar will taste pure. Mix vinegar and sugar according to the ratio of 3 to 2, and the juice must be sufficient, preferably without garlic. In the choice of vinegar, try to choose vinegar with larger brand and better quality, and seal garlic for about a week before eating.