Appetizing Pickled Garlic
1.
Peel off the skin of the garlic you bought, leaving one or two layers of tender skin. Cut off a part of the end, leaving a little bit to not cut, and use a knife to trim off the dirty part of the garlic head.
2.
Soak in salt water for two hours [The salt used here is not written in the ingredient list, just watch and put some]
3.
As shown in the picture, the garlic head is up and the end is down on the rack to control the moisture. I held it for a day and a half. It is best to keep the water in a cool and ventilated place.
4.
The picture shows the two vinegars I used to make sugar garlic. It is best not to use aged vinegar because it is too sour. Because my rice vinegar is not enough, I temporarily bought fragrant sweet vinegar downstairs, which is not too sour. Sugar garlic is also good.
5.
Put 2300 milliliters of vinegar, 500 grams of sugar, and 80 grams of salt into a pot and boil, then set aside to cool. The boiled seasoning is not easy to spoil, and it can keep the sugar garlic longer.
6.
.When the vinegar is cool, we first disinfect the glass jar with hot water and wipe it dry. Finally, put the sweet and sour liquid and garlic in a glass jar and you're done. You can eat it after soaking for about 20 days, but you need to wait about two months for a more delicious taste.
7.
Crunchy appetizer
Tips:
Garlic soaked in water will reduce the spiciness and is more suitable for children to eat
