<h1 class="pgc-h-arrow-right" data-track="1" > pickled sugar garlic, do not marinate directly, remember 2 tips, sugar garlic is sweet and sour, crispy and flavorful</h1>
For people who often do not have the appetite to eat, it is very necessary to prepare a little small dish to accompany the meal at home. Cucumber pickles, sugar garlic, lakba garlic, etc., are very common in our family, especially sugar garlic, which the whole family likes. So as long as I'm idle, I like to marinate at home, it's too fragrant.
Eat a few when eating, especially appetizing, after a few meals, can also be very tired. But if you want to eat sugar garlic, I must make it myself, sold in the supermarket, it does not look fresh, I don't know how long it has been there, and there must be a lot of additives, it is better to do it clean and hygienic.
Pickled sugar garlic, the method is really quite simple, even after the novice read it, you can learn it. However, pickled sugar garlic, not after the garlic is processed, directly add spices to marinate, and there are some small details and tips that need our attention. Today to share with you the detailed method, remember 2 tips, sugar garlic sour sweet and delicious, crispy into the taste.
<h1 class="pgc-h-arrow-right" data-track="15" > [pickled garlic].</h1>
Recipe ratio: garlic 750g, rock sugar 100g, white sugar 200g, white vinegar 300g, salt to taste, water 500ml, sealed jar, high liquor
1, if you can buy new garlic, with new garlic is the best, pickled out of the taste is more crisp and more flavorful, really no then forget it.
2, the garlic processing, peel the outer skin, the outermost layers should be peeled off, and then the head and tail slightly cut off. Next we need to prepare a pot of warm water, then add 50g of table salt, stir it well and let it cool, let it cool, put the garlic in, start soaking, at least one night.
3, do more this step, you can remove the spicy taste in garlic, eat better. The next day, when the garlic is marinated, place it in a ventilated place, let the water dry, and then you can prepare to pickle.
4: Rock sugar, sugar, 50g salt, 500ml of water, put them all in a pot and bring them to a boil over high heat.
5, after boiling, we turn off the heat and let it cool, wait until it is completely cool, we pour the white vinegar into it, stir it thoroughly, this is the sweet and sour sauce. Next, we prepare the sealed jar, then put the garlic in to dry, and then pour the sweet and sour sauce inside.
6, but at this time, or do not seal it, and finally we also need to add an appropriate amount of high liquor to it, which can make the garlic stay longer. After adding the white wine, seal the jar and start marinating, and after about a month, you can eat it.
Notes:
Pickled sugar garlic, you need to master 2 tips, the first is to put in salt water in advance, soaked for 1 night time, the spicy taste is removed, the second tip is, finally need to add the right amount of high liquor, storage time longer.