How to pickle sweet and sour garlic

If you cook often, onions, ginger and garlic can be said to be indispensable. Acid is a controversial condiment. It has a strong irritation and a strong taste. For people who don't like it, it is almost unsmellable. However, the sweet and sour garlic that has been specially pickled is different. It tastes sweet, sour, tender and refreshing, and has completely lost the characteristics of garlic itself. So, what is the method for pickling sweet and sour garlic? Let’s take a look below.

Method 1

Materials

Ingredients: 800g garlic (white skin)

Seasoning: 50 grams of white sugar, 400 grams of white vinegar.

feature

Sweet and sour.

Production process

1. Remove part of the stalks of the white garlic (processed), peel off two layers of skin, soak them in clean water for 7 days, change the water once a day, then take them out and dry them in the sun until wrinkles appear on the skin.

2. Mix sugar and white vinegar into juice, pour it into the garlic jar, cover tightly, and it will be ready in about 30 days.

Method 2

1. Prepare the ingredients: 100 grams of peeled garlic, 10 grams of salt, 53.3 grams of vinegar, and 16.7 grams of sugar.

2. Rinse: Rinse the peeled garlic with clean water and soak for 4 to 6 hours to remove mud and impurities, then drain the water.

3. For pickling, use salt according to 10% of the total amount of garlic. First, spread a layer of salt on the bottom of the jar, then sprinkle a layer of salt on each layer of garlic, fill and compact until the jar is 80% full, sprinkle another layer of salt on the top and close the lid.

4. When pickling, invert the jar once every 12 hours to ensure that the upper and lower layers of garlic are pickled evenly. When the garlic brine in the jar reaches 3/4 of the height of the garlic, you do not need to invert the jar anymore. Generally, it is necessary to invert the cylinder 4 to 6 times.

5. After each pouring of the jar, pour the brine onto the surface of the garlic in the jar. The total time for pickling and brine is 10 to 15 days.

6. Drying the garlic: Take out the salted garlic and spread them on a mat to dry in the sun. Turn them over once a day until the garlic has reached 70% of its original weight. After drying, the loose garlic skin should be peeled off, and the garlic should be divided into three grades: large, medium and small, and seasoned accordingly.

7. Ingredients for preparing seasoning liquid: 35 grams of vinegar and 11 grams of brown sugar for red-skinned garlic (35 grams of white vinegar and 11 grams of white sugar for white-skinned garlic). When preparing, first heat the vinegar to 80℃, then add sugar and stir to fully dissolve it, and set aside.

8. Put the salted garlic into the jar and press it gently. When it is filled to 3/4 of the height of the jar, add seasoning liquid to immerse the garlic. Generally, the ratio of salted garlic to seasoning liquid is 1:1. Use a small bamboo rack to press the garlic on the surface of the seasoning liquid to prevent it from floating up. Then seal the mouth of the jar with plastic film and then apply yellow mud to seal it tightly. Place the altar in a cool and dry place and it will be ready after 4 months.

Method 3

100g garlic 10g salt 18g brown sugar 70g grain vinegar 25g saccharin

Preparation method: 1. Cut off the garlic stems, leaving about 6 cm of pseudostem.

2. Wash the garlic and drain.

3. Put the garlic into the jar, add a layer and sprinkle a layer of salt, fill it halfway, then add water. Every morning and evening, pour the garlic, salt and brine into another jar, and use the brine in the jar to sprinkle the garlic in the jar to make it completely moist and pickled.

4. Take out the pickled garlic and dry it in the sun, turning it over once a day.

5. Put the semi-dried salted garlic into an empty jar, only fill half of it, and leave the other half ready to pour in the sugar solution.

6. Boil the vinegar, then add the brown sugar. Use a little boiling water to dissolve the saccharin and then add it into the sweet and sour liquid.

7. Pour the prepared solution into the garlic jar for soaking. Place a cross-shaped bamboo strip in the jar to prevent the garlic from expanding and rushing out of the jar.

8. Cover the mouth of the jar with parchment paper, and then apply lime mixed with pig blood on it to make the mouth of the jar tightly sealed.

Method 4

Raw material formula

100 grams of fresh garlic, 10 grams of salt, 0.7 grams of vinegar, appropriate amount of brown sugar, and a little five-spice powder.

method

1. Choose neat, plump, white-skinned and fresh garlic. Remove the fibrous roots, peel the old garlic skin, wash and drain.

2. Use 10 grams of salt for every 100 grams of fresh garlic, and fill the jar layer by layer until the jar is half full. Use another jar of the same size and set aside.

3. Change the jar once in the morning and once in the evening every day. In this way, the garlic will be pickled evenly. After 15 days of pickling, the garlic will become salted garlic.

4. Take out the garlic and dry it on a mat, turning it over once a day, until it recovers to 70% of its original weight. If you find the garlic skin is loose, you need to peel it off.

5. Put the salted garlic into the jar and press it gently. When the jar is 3/4 full, inject the prepared sweet and sour liquid into the jar. After filling the jar, place a few bamboo strips horizontally in the jar to prevent the garlic from floating up. Finally, tie the mouth of the jar tightly with oil paper or plastic cloth, seal it with cement, and it can be eaten after 2 months. If stored in a sealed container, it can be preserved for a long time.

6. Preparation of sweet and sour liquid: first heat the vinegar to 80℃, then add brown sugar to dissolve it, and add a little five-spice powder.

Method 5

Ingredients: 100 heads of fresh garlic, 60 grams of salt, 1000 grams of aged vinegar or balsamic vinegar

grams (2 jin), 800 grams of white sugar (the ratio of sugar to vinegar is 1 jin of vinegar and 8 liang of sugar, which can also be adjusted according to your taste).

Preparation: 1. Cut off the garlic stems and garlic whiskers, and peel off the old skin;

2. Wash and soak in clean water (tap water) for 24 hours, changing the water once in the middle;

3. Remove from water, sprinkle with salt, mix well and marinate for 2 to 3 days, stirring twice a day;

4. Put the salted garlic into a dry container without oil or water. Please note that the pickled garlic juice should not be put into the container, just throw it away.

5. Take a clean, water-free basin, pour in vinegar and sugar, and stir until the sugar is completely dissolved in the vinegar (no need to boil over fire);

6. Pour the sweet and sour liquid into the pickled garlic and cover tightly;

7. If you like spicy food, you can eat it in 3 days. If you like it pickled thoroughly, it will take about 20 days (depending on the size of the garlic).

Simple method

Material:

1. 2000 grams of clean garlic and appropriate amount of salt water.

2. Sweet and sour sauce: 500g of fine sugar and 1000ml of aged vinegar, mix well.

practice:

Select plump new garlic and peel off the old skin. Cut off the roots

Cut off the excess stems, leaving about 1-2CM. Soak in salt water for 1-2 days to remove the spiciness and then drain.

Boil water in a glass container, drain, add garlic and sweet and sour sauce, and cover. Eat after pickling for 2-4 weeks.