Pickled sugar garlic, don't just use sugar and vinegar, do 1 more step and put 1 sample, crisp and not heartburn, and it will not be bad for a long time

Summer is coming, it's time to pickle the garlic, why, because after the hot weather, not only is the mood boring, but the appetite is also bad. Especially at noon, when I get home, I just want to lie in bed, and I don't have the desire to eat at all.

Yesterday I went to the supermarket to buy some small pickles, with their company, it should be appetizing, but after reading the price, the mood is not beautiful, I bought 3 pickled garlic, guess how much it is?19 yuan, I was really shocked, if I buy fresh garlic, it is estimated that 1 yuan is less.

The profit is really high, and I have also decided that I will not buy pickles outside in the future, and I want to eat it at home, saving money and ensuring hygiene. Take pickled garlic as an example, now is the season for fresh garlic to go on the market, buy some and come back to pickle, but don't just know how to marinate with sugar and vinegar, you have to do 1 more step, put 1 more sample, in order to ensure more crisp, no heartburn, and don't worry about spoiling for a long time.

【Pickled garlic】

Used: 5 kg of fresh garlic, appropriate amount of salt, 1200g of rice vinegar, 800g of rock sugar, 20ml of high liquor, and appropriate amount of water

1. Prepare fresh garlic, it is best not to use dry garlic, it is best to use fresh garlic, peel off the skin and only leave the last 1 or 2 layers, and then cut off a part of the root.

2. Next, put it in water and wash it twice, then prepare a basin of salt water, pour the garlic into the salt water, and soak it for 1 whole day or all night. Although this step is a bit troublesome, it is a very important 1 step, soak it in salt water to soak the spicy taste of garlic, it will not taste so spicy, and it will not be heartburn, this is "1 more step".

3. After soaking and fishing, it cannot be pickled directly, because there is raw water on it, and it should be placed in a ventilated place to dry for a period of time until there is no moisture to the touch. Prepare the jar of pickled garlic and pour all the garlic into it, trying to compact it as much as possible.

4. Then, we prepare the pot, the pot must ensure that there is no oil, then add about 1000g of water to it, then pour the rock sugar into it, boil until it boils, turn off the heat, and then pour the rice vinegar into it, and stir well with a clean spoon.

5. Wait patiently for a few hours, and when it is completely cool, we pour 20ml of high liquor into it, and stir it thoroughly after pouring it. In addition to the addition of sugar and vinegar, high-grade liquor is "one more sample", which can extend the shelf life and prevent deterioration when added.

6. After mixing well, you can pour it into the jar with garlic, after the lid is closed, it can be marinated for 1 month, and if you can't wait, you can also eat it in more than 20 days, but if you can't marinate thoroughly, it may have a little spicy taste, but it doesn't affect it, it's crisp and flavorful.

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