How to pickle sugar and garlic to taste good? How to pickle sugar garlic with new garlic step by step?

13kg fresh garlic

Fermented vinegar 4300 ml

Soft sugar 2100g

A bag of salt 350g.

A bag of soy sauce 300ml.

How to pickle sweet garlic?

Some kitchen friends said they didn't know about the new garlic, so they found a picture from the Internet. The new garlic is not dried garlic, but this kind of garlic wrapped in soil, with stems and wet skin.

Step 1: Clean up the garlic: peel off the old skin of the new garlic until the first layer of garlic cloves can be seen, cut off the old skin and roots together, and cut off a little of the top of the garlic stem that touches the soil. My fresh garlic 13 kg, clean garlic 10 kg.

Tip: 1, peel the old skin as clean as possible, which is easier to taste; 2, leave more garlic stalks, which is convenient for peeling when eating;

Step 2, cleaning and soaking: wash the cleaned garlic twice with clear water and clean up the floating soil. Add half a bag of salt (about 175g) to 10 kg garlic, and then soak it in water for 24 hours. Water should overflow garlic as much as possible, and stir once in the middle to make it soak evenly;

10 kg garlic in two pots. ......

Step 3, juice mixing: juice can be mixed the next day. Before adjusting juice, take garlic out and drain it for later use, find a basin without oil, put vinegar and sugar in the basin according to the ratio of 2: 1, add half a bag of salt and a bag of soy sauce (about 300ml), and stir well. The mixed juice should be the color of cola.

Tips: 1, vinegar can be fermented vinegar or sweet osmanthus vinegar, but it can't be aged vinegar, it tastes too strong, not white vinegar, and its color is not good; 2. Choose white sugar, not white sugar; 3, soy sauce is mainly for color matching, it is best to choose soy sauce, soy sauce is also ok, but put less, soy sauce is too weak.

Step 4, pickling: find an oil-free and clean jar to drain the garlic and put it in the jar.

Just pour the prepared juice into the jar. The juice should overflow the garlic, cover it and keep it unsealed. At first, the garlic in the upper layer will float, and it should be stirred every day for a few days before pickling to make the pickling even.

You can eat it in about 20 days, but it is still spicy, and it will be completely ok after one month.

skill

1. Pickled sweet garlic should be amber and crisp.

2. If the juice is not enough at one time, you can add it again. As long as you keep the proportion of sweet and sour unchanged and add soy sauce appropriately, you don't need to add salt;

3, pickled pepper and garlic juice can be put more, pickled pepper and sweet garlic juice is the secret weapon to eat cold noodles and make cold dishes in summer, and the taste is amazing;