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The pickling method of Sweet Garlic sweet and sour taste how to pickle Sweet Garlic with sweet and sour taste

Pickled garlic. Put the peeled garlic in a person's jar with a clear water bubble, the general ratio of garlic to water is. 1:3, after soaking for 3 days, the water of the pickled garlic sends out small bubbles and begins to change the water. Change the water again every two days, and then change the water every other day. Hit it gently with a rake every day and change the water for 6-7 times. It is better to wait for all the garlic to sink to the bottom and produce bubbles.

Prepare a pot of boiling water, cool, add a tablespoon of salt, stir until dissolved, add garlic, soak for a day and night, remove and drain. Soaking garlic in salt water can remove some of the spicy taste, taste sweeter, and taste more crisp. Find a container soaked in Sweet Garlic, preferably glass or ceramic, put in garlic, then add rock sugar, and finally pour in rice vinegar.

50 heads of garlic 250 grams of sugar, 300 grams of white vinegar, 100 grams of salt, the right amount of water. Peel off the outer skin of green garlic, wash it and soak it in clean water for a day. Change the water for 2-3 times to remove the spicy taste of garlic. After the garlic is soaked, start making ingredients. Pour white vinegar into a clean pot (for a nice color).

Methods the fresh garlic with neat, hypertrophy, white skin color was selected. Remove the fibrous root, peel off the old garlic, wash and drain. According to the proportion of 10 kg salt for every 100 kg of fresh garlic, install it layer by layer in the tank, load it to more than half of the cylinder, and use a jar of the same size to set aside. Change the jar every morning and evening, so that the garlic is pickled evenly and salted for 15 days.

How to make sweet and sour salted garlic

1, pickled garlic first prepare ripe garlic, as well as soy sauce, pepper, spices, salt and other seasonings. Fill the pot with water, boil the water, put in the right amount of soy sauce, pepper, ingredients, salt, boil into a thick juice, turn off the heat and leave it to cool. Put the washed garlic into a container such as a glass jar or a clay pot, pour into a cool sauce, seal the container, store it in a cool place, and eat it after a few days.

2. Put the soaked garlic into the jar, put a layer of garlic with a layer of salt, stir it the next day, stir once a day, fish it out for 3-4 days, spread it on the curtain, bask in the sun for a day, remove the floating skin, put it into the jar, and marinate it with sugar water (boil the sugar water with 5kg vinegar and 2kg sugar, cool until it is not hot, and then pour it into the garlic jar).

3. Remove the outer skin of garlic and rinse it with clean water. After the garlic is washed, put it on the grill to dry, or you can use kitchen paper to dry it. Prepare a clean, waterless container, put the garlic in the container, put the large one at the bottom and the small one on top, because the small one tastes faster and can be eaten first. After the garlic is put away, pour in the right amount of soy sauce and salt, then keep it sealed and marinate in a cool and ventilated place for a month.

4. Choose fresh garlic, preferably with green garlic seedlings, and never use old garlic or moldy or spoiled garlic. Wash the garlic before pickling to remove dust, germs and parasites. It is best to choose porcelain or glass jars for pickled garlic so that they will not be eroded. Pickled garlic can not touch oil and unboiled water, encounter oil and unboiled water garlic is easy to deteriorate, generally not long, must be eaten in a short time.

5. The proportion and practice of pickled and salted garlic are as follows: preparation materials: two jin of fresh garlic, 1000g seafood soy sauce, appropriate amount of vinegar (subject to flooding garlic), star anise, a handful of incense leaves, two tablespoons of salt: garlic and cold water, soak for more than two hours, sprinkle the right amount of salt in the water, it doesn't matter how much salt. Just to make it spicy and sterilized. After the garlic is removed, control the water face down until completely dry. Peel off the garlic and leave a layer or two.

How to submerge sweet and sour garlic

1. Wash the cloves of garlic, leave a layer of clothes when peeling, and then add salt. Marinate with salt for 12 hours and pour out the salted water. Boil the soy sauce, sugar and vinegar and cool. Add the pickled garlic cloves to a clean container. Soak in cooled sweet and sour water for more than half a month.

2, fill the sweet and sour juice, do not pass the garlic, and turn over regularly, the following introduction is done: prepare the material: fresh tender garlic 1 jin, white sugar 100g, a bottle of white rice vinegar production steps: prepare the material, wash the glass bottle and scald it with boiling water to dry. Peel the fresh garlic, leaving the innermost layer unpeeled. Just peel it like this. Put it in a bottle, pour in sugar, pour in white vinegar and fill.

3. Production steps: peel off the skin of fresh garlic, clean it and control the moisture. Soak the washed garlic in light salt water for a day. Then remove and control the moisture. Heat soy sauce, vinegar, sugar and salt in a pan until boiled. The taste of the sauce can also be adjusted according to individual taste. Pour the boiled sauce into a washed pickle jar without oil and water to cool. Then soak the garlic to control the moisture and put it into the pickle jar in turn.

The detailed pickling method of sweet and sour garlic, without adding a drop of water, the pickled garlic is sour, sweet and delicious.

1. Prepare fresh garlic. Tear off the garlic skin and leave only the last layer. Cut off the head. Cut off the tail with scissors. Clean it all up and pour it into the garlic with cold boiled water and salt. Change the water once a day. Then pour out the water and prepare the vinegar glass jar of sugar. Put garlic in the glass jar without water and oil. Pour in vinegar. Vinegar drowns the garlic. Finally, add sugar.

2. If you want to make soaked sweet and sour garlic delicious, the choice of garlic is particularly important, because there are many different varieties of garlic, not all garlic is suitable for soaking sweet and sour garlic, pickled with white garlic when pickling sweet and sour garlic, mixed with pickled sweet and sour garlic, crisp and delicious, and the garlic taste is relatively light, which will make people feel particularly delicious.

3. Features: yellowish red, shiny, sweet and sour, crisp and tender. Sweet and sour garlic (2) raw materials: 5 kg of fresh garlic, 15 kg of sugar, 350 g of salt and 50 g of vinegar.

4. Today, Lao Liu will share the practice of "sweet-and-sour garlic". Friends who like it can collect it first and try it on their own when they are free.

5. ④ re-pickling. Unseal the jar full of salt billet, pour out the remaining brine in the jar, weigh it, add ingredients according to the proportion and re-marinate. The method is to boil the water, add rice vinegar and boil, then add sugar and mix well to make sweet and sour brine, cool and pour into the altar, in order to submerge the garlic. Finally, use a layer of oil paper and a layer of Kraft paper to seal the altar mouth (can also be sealed with film), after 10 to 15 days is the finished product, can be eaten or packaged for sale.

The method of pickling Sour and Sweet garlic

Step 8, cook slightly over low heat, no need to boil, slightly heat, can melt the sugar. Stir with a spoon while heating to speed up the melting. With brown sugar, the color is more beautiful and let cool. Step 9, put the garlic in the glass bottle. Step 10, fill the gap with broken garlic cloves. Step 11, one layer is full, there is no room for a complete one, break it open and put it on top. Step 12, pour in sweet and sour water.

Pickled garlic. Put the peeled garlic in a person's jar with a clear water bubble, the general ratio of garlic to water is. 1:3, after soaking for 3 days, the water of the pickled garlic sends out small bubbles and begins to change the water. Change the water again every two days, and then change the water every other day. Hit it gently with a rake every day and change the water for 6-7 times. It is better to wait for all the garlic to sink to the bottom and produce bubbles.

Materials: 500g garlic, 1000g vinegar, 300g sugar, 100g salt, 1 glass jar. Peel the garlic, wash it and dry it. Heat the vinegar into the pot, add the right amount of sugar, not too much, saturate, add a small amount of salt, heat until melted, then turn off and wait for the vinegar water to cool.

Ingredients: several heads of garlic, 100g sugar or rock sugar, a bottle of balsamic vinegar, a pair of scissors. Prepare some garlic and expose it to the sun for half a day to completely dehydrate the garlic. Bring a pair of scissors, cut off the bottom of the garlic and remove the outer skin. And cut off the top tip. Cut it and place it in a small sieve. Get ready to marinate. Wash the container, control the moisture, and put in most of the cans of garlic.

④ re-pickled. Unseal the jar full of salt billet, pour out the remaining brine in the jar, weigh it, add ingredients according to the proportion and re-marinate. The method is to boil the water, add rice vinegar and boil, then add sugar and mix well to make sweet and sour brine, cool and pour into the altar, in order to submerge the garlic. Finally, use a layer of oil paper and a layer of Kraft paper to seal the altar mouth (can also be sealed with film), after 10 to 15 days is the finished product, can be eaten or packaged for sale.

How did Sweet Garlic drown?

1. Peel the garlic and cut the root with a knife. Soak garlic in water for a day. After soaking the garlic, remove and control the dry water. Add soy sauce, vinegar, pepper, ingredients and sugar to the pot. Turn off the heat to cool after boiling. Put the garlic in a container, pour into the garlic soup and wait for 10 days.

2. Prepare a clean glass bottle without water, then pour the garlic into it, and then pour in 50 grams of rice vinegar. Seal and marinate for more than three weeks and then eat. Three weeks later, change the finished product picture of garlic.

3, Tips: vinegar can be used to brew vinegar or sweet-scented osmanthus vinegar, do not use aged vinegar, the taste is too heavy, can not use white vinegar, color is not good; white sugar choose cotton white sugar, can not use white granulated sugar; soy sauce is mainly for color, it is best to choose soy sauce, soy sauce is also possible, but to put less, light soy sauce color is too light. The fourth step, pickling: find an oil-free clean jar to drain the garlic into the jar.

4. Peel off the outer layer of garlic and cut the root with a knife. Handled garlic, must have two layers of skin, I used 40, about 6 jin. Put the garlic in the basin and soak it in water to remove the spicy smell of garlic. I soaked it for about a day. I soaked it in the morning, took it out in the evening to drain the water, and changed the water twice in the middle.

5. Production steps: prepare 6 jin of garlic and peel it for use. Garlic at will, according to your own needs. About 6 jin of garlic uses 1200ml vinegar and 600g sugar. Stir well. The vinegar is just over the garlic. Sweet and sour taste, I don't know how much, you can taste it. Just put it in a sealed container and close the lid. In about two weeks, the garlic will turn green and ready to eat. The finished product drawing.