A list of the contents of this article:

Sweet Garlic's method of drowning

1. Clean up the garlic: peel off the old skin of the new garlic until you can see the first layer of cloves. Cut off the old skin and the roots together, cut off the soil on the tip of the garlic stem, and then peel it off. Soak the new garlic in a high concentration of salt water, which can kill the water, but you must control the water dry before pickling, soak for a day and night, change the water once in the middle, and then control the dry water in a cool place.

2. Peel off the fresh garlic and leave two layers of soft skin inside. Soak the garlic in salt water mixed with cold boiled water for a day. Then remove and control the dry water and put it into the basin. Sprinkle some salt on top and stir well. Marinate one more day and turn it several times in the middle. Put cold boiled water and vinegar in the bowl. If you like the dark color, you can add a little light soy sauce. Add sugar and mix several seasonings well.

3. Sweet Garlic's pickling method: method 1: material: 10 jin of fresh garlic, 4 jin of white sugar, 10 jin of water, 7 taels of salt and 1 tael of vinegar: pickled garlic: select fresh and tender garlic, cut off the tail, and leave only a little. Soak in cold water for 3-7 days, according to the temperature can appropriately reduce or increase the soaking time. Change the water once a day, soak out the tender taste of garlic, then remove it and put it in a clean jar.

4. Boil 1 pot of water and dissolve it with a little salt, then turn off the heat, then soak in garlic for 20 minutes, remove and drain and cool. Put all the seasoning ingredients in the pot to mix and heat, boil and leave the heat to cool, that is, sweet and sour juice. The garlic is pickled in a container with the cooled sweet and sour juice. The sweet and sour juice should be covered with the garlic, then put into the refrigerator and soak for more than 2 weeks, then you can eat. Purple garlic 2 jin, sugar 1 jin, salt 300g.

5. The practice of sweet and sour garlic is as follows: wash the garlic head with clean water, remove it, and dry it in the sun. Then cut off the head and tail of the garlic and peel off the outermost skin and set aside. Put the processed garlic into a basin, add 60 grams of refined salt and 10 grams of high liquor, then add cold white boiled submerged garlic, soak for 12 hours, pour out the water, re-add 60 grams of refined salt and 10 grams of high liquor, and cool white boil. Soak again for another 12 hours.

What pickling methods does Sweet Garlic have?

Method 1: material: fresh garlic 10 jin, sugar 4 jin 3 taels, water 10 jin, salt 7 taels, vinegar 1 taels: pickled garlic: select fresh and tender garlic, cut off the tail, leave only a few, soak in cold water for 3-7 days, according to the temperature can appropriately reduce or increase the soaking time. Change the water once a day, soak out the tender taste of garlic, then remove it and put it in a clean jar.

Clean up the garlic: peel off the old garlic until you can see the first layer of garlic cloves. Cut off the old skin and the roots together. Cut off some of the dirt on the tip of the garlic stem, then peel it off. Soak the new garlic in a high concentration of salt water, which can kill the water, but you must control the water dry before pickling, soak for a day and night, change the water once in the middle, and then control the dry water in a cool place.

Choose fresh garlic: first of all, you need to choose fresh garlic, remove the outer skin, leaving clean garlic cloves. If the garlic cloves are too small, you need to choose more so that the pickled Sweet Garlic tastes better. Prepare the marinade: mix the sugar and salt at 1:1, add the right amount of water, and stir well until the sugar and salt are completely dissolved. Pickled garlic: put the garlic cloves into the pickling solution to make sure each clove is covered with liquid.

How to submerge sweet and sour garlic

1. Load the salted garlic into the altar, press it gently and add the seasoning liquid to the height of 3 ∶ 4 of the altar. The ratio of salted garlic to seasoning liquid is 1: 1. Press the garlic with small bamboo strips on the surface of the seasoning liquid to prevent the garlic from floating. Then seal the jar with plastic film and then close it with yellow mud. Place the altar in a cool and dry place and serve after 4 months.

2. The correct way to pickle sweet and sour garlic is as follows: first, prepare about 1500 grams of fresh garlic. Remove the outer stem and root of the garlic, peel off the old skin, then rinse thoroughly with clean water and dry the surface. Put the processed garlic into a clean container. Put it layer by layer, sprinkle each layer of garlic with a layer of salt, and then add an appropriate amount of water to make sure the garlic is completely soaked in salt water.

3. Put the processed garlic into a basin, add 60 grams of refined salt and 10 grams of high liquor, then add cold white boiled garlic, soak for 12 hours, pour out the water, re-add 60 grams of refined salt and 10 grams of high liquor, and cool white boil. Soak again for another 12 hours. The purpose of this step is to remove the spicy taste and urine of garlic. After soaking in this step, the pickled sweet and sour garlic will not taste sticky and has a soft taste without garlic smell.

4. Marinate the garlic in a container with the cooled sweet and sour juice, cover the garlic, put it in the refrigerator and soak for more than 2 weeks, which can be preserved for about 1 to 2 months. Practice 2 choose purple garlic, remove hairy roots, leave garlic stalks 5 cm, peel off 1-2 layers of skin, rinse. Prepare 3 kg of salt and 3 kg of water for every 100 kg of garlic. When entering the tank, one layer of garlic and one layer of salt, brush a little water.

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.

How should Sweet Garlic flood?

Method 5: salt 1 jin, brown sugar 6 jin, rice vinegar 300 grams or white vinegar 200 grams. The cooking method is the same as above. This formula is sweeter and lighter in vinegar. Pickling method: put the processed garlic into a container and pour into the sweet and sour sauce. It should be noted here that sweet and sour juice is about 2 inches higher than garlic. Then seal the lid tightly, put it in a cool place and open the lid to eat after a month. 6-7 days before ripening, sweet-scented osmanthus can be added to improve the flavor.

2. Peel the garlic, put it into a clean jar, sprinkle a layer of salt on a layer of garlic, sprinkle 3000 grams (50 grams) of salt, and finally pour (100g) water on it. After marinating for 12 times, soak the garlic jar with water to drown the garlic noodles.

3. Practical techniques for pickled sweet-and-sour garlic. 100 kg of peeled garlic, 10 kg of salt, 53 kg of vinegar and 17 kg of sugar. Rinse the peeled garlic head with clean water and soak for 4 hours to remove sediment impurities, then drain.