Pickled sugar garlic, don't just put sugar and vinegar, keep in mind 2 points throughout the process, sweet and sour are more crisp, and it will not be bad for 1 year

New garlic has been on the market, yesterday I went to the vegetable market, I saw someone selling fresh garlic, it looked good, but it was useless to think about it, there was still a lot of garlic at home, so I didn't buy it. As a result, when I got home, I was ready to have dinner, and the child thought that my fried dishes were tasteless, and said that he wanted to eat sweet garlic.

Good guys, then go buy it again today, buy some fresh garlic and pickle the sugar garlic at home. When it comes to pickled garlic, many people feel troublesome, and the waiting time is still long, so if you buy it outside, you can buy it directly and eat it, which is much more worry-free.

Having said that, the things outside, the hygiene situation, and health problems, are really not as good as what you do.

Why don't I like to order takeout, that's the reason, it's the same situation with sugar and garlic, we don't know if you put additives or not, but it's probably put it.

Next, I will teach you 1 trick, learn to pickle sugar garlic at home, don't just put sugar and vinegar when pickling, keep in mind 2 points, more crisp, and not bad for a long time.

【Pickled garlic】

Used: 750g of fresh garlic, 300g of rock sugar, 300g of white vinegar, 1 bottle cap of high liquor, appropriate amount of salt, appropriate amount of water

1. After the fresh garlic is bought, peel off the garlic coat on the outside, and several layers of the surface have to be peeled off, leaving only the last 1 or 2 layers, and then cut off the top pedicle.

2. Next, prepare a small basin, put an appropriate amount of salt into it, and then stir it with an appropriate amount of water to ensure that the salt is melted, pour the garlic into it and start soaking. Soaking for 24 hours can effectively remove the pungent taste of garlic, and marinate it without spicy stomach and heartburn, which is the first point.

3. After pickling, take out the garlic one by one, drain the excess water, put it in an outdoor ventilation place, and dry the water thoroughly.

4. Pour the rock sugar into the pot, then add about 500g of water, then bring to a boil, stir with a spoon to let the rock sugar melt completely, and turn off the heat. After turning off the heat, pour the white vinegar into it, otherwise if you pour it in advance, the sour taste will easily evaporate.

5. After stirring evenly, we must wait patiently for it to cool, take advantage of this time, we prepare a glass bottle, and deal with it in advance to ensure that there is no water and no oil. Then put the dried garlic in it, and when the sweet and sour water is cool, pour it in.

6. Ensure that there is no garlic, basically at the mouth of the bottle, and finally you need to put 1 flavor - high liquor, plus the amount of 1 bottle cap. Pour high liquor to extend the shelf life, and the garlic aroma will be more sufficient, which is the second point. Seal the lid, place in a cool place and marinate for more than 30 days.

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