Method for pickle sweet and sour garlic

There are many ways to pickle garlic, and different people in different regions generally have different ways to pickle garlic, but in essence, their pickling methods are similar. But about the taste of pickled garlic heads, it is basically that the taste of garlic heads pickled by different people is different. Pickling garlic heads can actually be regarded as a custom in many areas of China.

At a certain time every year, when winter comes in many areas, people will start to pickle garlic heads, mainly to welcome the coming New Year. Picking garlic heads is the most important thing, and there must be no bad garlic heads. If they are bad garlic heads, they will taste bad when pickled. Next, let's talk about the practice of pickling garlic heads.

method 1: materials: fresh garlic 1 kg, sugar 4 kg, 3 Liang, clear water 1 kg, salt 7 Liang, vinegar 1 Liang

method:

1. Soak garlic: choose fresh and big garlic, cut off the tail, leave only a few pieces, and soak in cold water for 3-7 days. According to the temperature, the soaking time can be appropriately reduced or increased. Change the water once a day to soak the tender taste of garlic, then take it out and put it in a clean jar.

2. Pickling garlic: put the soaked garlic in a jar, sprinkle a layer of garlic with a layer of salt, stir it once the next day, then stir it once a day, take it out after 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in a jar, and pickle it with sugar water. Add 1 Jin of water to sugar water, 4 Jin of sugar and 1 Liang of vinegar < P >, and boil. When the sugar water is cool enough not to be hot, pour it into the garlic jar. Note that the sugar water is about 2 inches higher than garlic, sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly, put it in the shade and marinate it for 2-3 months, and it will become white, tender, jade-like, crystal clear and delicious white sugar garlic.

3. seasoning: 6-7 days before ripening, some osmanthus can be added to enhance the flavor.

method 2: 5g of garlic with 5g of salt, 3g of brown sugar, 3g of rice vinegar or 2g of white vinegar and star anise may or may not be added with 6g of water

Method

: 1. Peel the garlic and leave a 2cm fake stem. Dig the root of garlic into a cone shape, but don't dig the garlic (in order to make it tasty)

2. Soak the garlic in clear water. Pour garlic once a day, and pour the bottom to the top to make the garlic drown evenly; After 5-7 days, take out the sun, dry the skin, remove the old skin if any, and put it into the altar evenly.

4. Bring the water to a boil, add brown sugar, and remove from the fire; Add vinegar when the water temperature is about 8 degrees; After cooling thoroughly, pour into the garlic jar and seal the jar. After 7 days, it can be eaten after the brown sugar is turned into fructose.

5. The aftertaste is rich in sugar and slightly salty. If you like acid, you can add more vinegar.

6. Sugar and garlic juice can be used as sweet and sour juice in Lai Shi, with strong garlic flavor and unique flavor, but it can't be used to drown garlic any more.

Method 3: Proportion: 5 kg garlic, 1.5 kg vinegar, half kg water, 1.2 kg brown sugar, and 3-4 salt.

process: soak the cleaned garlic in cold water for three days, and change the water twice a day. Then take it out and air it for a while, remove the raw water, mix the garlic well with sugar first, and then add salt and vinegar water.

I believe that many people don't know how to pickle garlic heads through the different interpretations of the above three different methods.