Pickling method of garlic

The pickling method of garlic is as follows:

Ingredients: 5 kg garlic, 500 ml soy sauce. Sugar 150g.

Accessories: aged vinegar 1000ml, 2 dried red peppers, 2 star anise, more than a dozen pepper, and 300ml clear vinegar. Salt100g.

1. First peel off the prepared garlic, leaving only two or three layers inside, and then cut off the roots and tails of garlic with scissors.

2. Roughly select peeled garlic, remove rot and scar, and then put it in clean water and wash it again for use.

3. Put all the garlic into a large pot, then add water without garlic, add a spoonful of salt and soak for 4 ~ 5 hours. This can not only sterilize but also remove the spicy taste in garlic. ? End of paragraph symbol

Soak garlic, then take it out and wash it several times. Take out the washed garlic and dry it thoroughly. Be sure to dry the water here thoroughly. Blanch the glass bottle of pickled garlic with boiling water and then dry it, which can prolong the shelf life of garlic.

5. Prepare a small pot and pour 500 ml of soy sauce. Sugar 150g? 1000ml mature vinegar, 2 dried red peppers, 2 star anise, a dozen prickly ash, and 300ml clear vinegar. 50 grams of salt, stir well, boil over high fire, and then let it cool for use.

6. Put the garlic with adjusted moisture into an oil-free and waterless glass bottle prepared in advance, then pour all the dry juice into the garlic glass bottle, cover it, shake or roll it evenly, and put it in a cool and ventilated place for about one month.