Brown Sugar Sugar Garlic

Name: Brown Sugar Sugar Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 3500g Fresh garlic; 2000g White vinegar; 1500g brown sugar; 100g salt

by Wanshanhong

4.9 (1)

Favorite

4

Difficulty

Easy

Time

48h

Serving

2

This sugar garlic was pickled when the new garlic was on the market, because the finished picture was pickled after 2 months of pickling. At that time, I felt that the season had passed, but it was never sent out. Participating in the food contest, I feel that this recipe needs to be sent out in particular, so that friends who like sugar garlic can collect it in advance, and when the new garlic comes out tomorrow, you can make some yourself.
My family’s sugar garlic is a family recipe, and friends say it is delicious. There are three recipes: brown sugar, white sugar and rock sugar with honey. This brown sugar formula is my favorite taste, not only the color is delicious, the taste is also good, and the taste is also very good. Choose brown sugar with a yellowish color and a lighter color. The finished product will look good. Dark brown sugar is also available. The taste is basically the same, but the color will be darker. "

Ingredients

Brown Sugar Sugar Garlic

1. The fresh garlic that has just been put on the market should be intact and undamaged, and the garlic braid is relatively long, so that the peeled garlic is clean

2. First peel off the coat

3. Then cut the garlic braid

4. Finally, cut off the root part, leaving a layer of coat, to be more clean, peel it off. This layer can also be left unstripped. I like to peel it off

5. Peel the garlic completely and let it dry in a ventilated place for about 2 hours

6. Use slightly yellowish brown sugar and white vinegar. Choose the better vinegar as possible so that it tastes good. Of course, ordinary brewed white vinegar is also possible

7. Bring the vinegar and brown sugar to a boil, let the sugar melt, then let cool

8. Put the peeled garlic into the marinated jar

9. Pour the sweet and sour liquid

10. Cover and marinate. You can eat it in about 20 days, but it will be slightly spicy. Marinate for a while and it will not be spicy

11. This one has been marinated for 2 months. It's just like the finished picture, it's not spicy at all, it's very delicious.

Tips:
1. The fresh garlic that has just been on the market cannot be dried, so make it when the new garlic is on the market.
2. The pickled jars should be clean, oil-free and water-free.
3. If the sweet and sour liquid can't submerge the garlic, you can add a little bit of cold water, but the premise is that the acetic acid of the vinegar is greater than 4%, otherwise try to add the sweet and sour liquid.