Sugar garlic everyone has eaten, generally go to the supermarket to buy, expensive and inconvenient, now pickled at home on 2 cans, can eat for a long time, the key is to eat a lot more than to buy to eat, now the new garlic has come down, the price is very cheap, take advantage of this time to buy some garlic pickled, eat for more than half a year no problem, the day before yesterday is a big set in our town, I wanted to go to the big set to buy some new garlic back to pickle sugar garlic, in the stall selling garlic met the uncle who was buying vegetables, stunned to hold my hand and not let me buy, let me go to his vegetable garden to dig, Finally, I dug a big basket of garlic from his vegetable garden, and went home to pickle a whole 2 cans, I pickled garlic this time with 2 ways to pickle, the method is different, but the taste is the same, all are sugar garlic, this pickled these 2 cans can be eaten for a summer.
Sweet garlic
When everyone pickles garlic, they don't pay attention to the skills inside, resulting in the final pickled garlic is not flavorful and easy to deteriorate, and finally I would rather go out to buy it than pickle it at home, so I will teach you 2 major skills to keep in mind when pickling garlic, so that your pickled garlic is sour and sweet and not easy to deteriorate, pickled 6 catties at one time, and can eat for more than half a year.
Sweet garlic
Two tips: the first tip: when marinating garlic, the moisture on the surface of the garlic should be thoroughly dried, so as to avoid the garlic water stains from being polluted during the pickling process, so that the whole pot of garlic will become moldy and deteriorate.
The second tip: Finally, add an appropriate amount of high liquor, which can not only prevent the sugar and garlic from spoiling but also increase the flavor.
【Pickled garlic】
Ingredients: fresh garlic, cabbage, aged vinegar, sugar, white wine.
The process of pickling sugar garlic: (a total of 6 catties of garlic, divided into 2 parts, 3 catties each, two pickling methods)
The first method:
Step 1: Put the fresh garlic in the sun for a day, the fresh garlic skin is easy to stink, and the skin of the garlic is a little dry and hard after exposure, so that the pickled sugar garlic will not be moldy and spoiled because of the garlic skin in the pickling process.
Sweet garlic
Step 2: Put the sun-dried garlic in a basin, add an appropriate amount of water and salt, gently scrub the surface of the garlic, also use salt water to kill the garlic, and then put the garlic on the curtain to dry the water thoroughly.
Sweet garlic
Step 3: Add 3 catties of white vinegar to the pot, (the weight of white vinegar is the same as garlic) turn on low heat and cook slowly, add 300 grams of sugar, gently stir with a spoon to melt, and take out the white vinegar to cool after boiling.
Sweet garlic
Step 4: Put the dried garlic into the jar, add it after the vinegar water is cooled, and finally add a little high liquor, so that it is not easy to make the garlic deteriorate and increase the flavor.
Sweet garlic
The second method:
Step 1: Peel off the skin of the garlic and wash it with salt water, (the skin of the garlic must be removed, so as not to absorb too much aged vinegar from the garlic skin, which will affect the appearance)
Sweet garlic
Step 2: Place the cleaned garlic in a ventilated place to dry it thoroughly, so that there is no moisture on the surface of the garlic.
Sweet garlic
Step 3: Take a casserole (preferably a casserole, because the acidity and alkalinity of aged acetate is too great, and the use of an iron pot to cook vinegar will cause too much damage to the iron pot itself, it is recommended to use a casserole) Add 2 catties of aged vinegar, 1 catty of water and 1 catty of sugar, turn off the heat after boiling, and put it in the casserole to cool.
Sweet garlic
Step 4: Put the dried garlic in a jar, wait for the vinegar water to cool and pour it in, and finally cap it with high liquor, cover it, and marinate it in a cool place for 20 to 30 days to absorb the flavor.
Sweet garlic
The above are the two methods of pickling sugar garlic that I shared with you, keep in mind these 2 tips to make your pickled sugar garlic sour and sweet and will not deteriorate, pickle two cans can eat for half a year, and those who like to eat sugar garlic can follow my method to make it at home once.
Sweet garlic
Apart from these two, would you have any other ways to pickle garlic? Feel free to leave a comment to see how you pickle the garlic.