Today we will make sugar garlic, this method of pickled sugar garlic can be eaten all year round will not be bad, and in the future every year pickled sugar garlic can use this soup.
The sugar garlic that has just been pickled is crystal clear, and the longer the time goes on, the color of the sugar garlic will turn red. The taste will become softer and softer, and there is no hint of spicy taste at all.
» Ingredient List «
5 kg of fresh garlic 70 g of salt 1000 g of water
Rock sugar 800 g Rice vinegar 1200 g white wine
» Production Steps «
1, here is 5 pounds of fresh garlic, cut off the roots, the tail left about 1-2 cm in length.
2, and then peel off the skin to leave two layers on the line, white skin fresh garlic is the most suitable variety of sugar garlic, usually purple garlic or single head garlic will be more spicy, not as good as white skin garlic to make out of the taste delicious.
3: Then add water and wash twice, all of which are cleaned and start soaking garlic.
4: Add 70 grams of salt to the basin, then pour water to dissolve the salt, then pour in the garlic for 1 day and 1 night to remove the spicy taste of the garlic.
5, the next day after the garlic is fished out with the tail facing down to control the water, control dry until there is not too much obvious water droplets can be dripped.
6: Then add 1000 grams of water, 800 grams of rock sugar, 1200 grams of rice vinegar to the pot, cook on high heat until the rock sugar melts and then turn off the heat, the boiled sweet and sour sauce is sweet and sour, and the taste is softer.
7, then is to put the cold sweet and sour juice, wait until the sweet and sour juice is completely cooled, then add 50 grams of white wine to stir evenly, add white wine can go to the spicy taste and save for a longer time.
8, next put the drained new garlic into the glass jar, and then pour all the sweet and sour juice in, our sugar garlic pickling process is completed, the next is to cover the lid and wait for a month.
9, if you can't wait to eat, the garlic without pickles will definitely be a little spicy, I am put for a month, the color has changed, the taste is not spicy, sweet and sour, special appetizers.
10, at the beginning of the sugar garlic is transparent color, with the longer the time the soup and sugar garlic will be sugar color, slowly become red, the longer the sugar garlic taste is softer, the sweet and sour juice will be more fragrant, used to pickle other vegetables is also very delicious.
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