1. Choose more tender purple-skinned garlic, white-skinned garlic is fine, purple-skinned garlic is best;
2. Peel off the old skin on the outer layer, cut off a piece of garlic, cut off the dirty section of the base, and clean it;
3. Soak in light salt water for more than 24 hours, and change the water two to three times;
4. After soaking the garlic, dry it upside down;
5. The whole code is put into a glass sealed bottle or a crock, there will be a lot of space in the bottle, fill it with broken garlic cloves, and the broken garlic cloves should also be skinned;
6. Add granulated sugar, I use red granulated sugar, and the amount is about one head of garlic and one teaspoon of sugar;
7. Pour in the rice vinegar, just surpass the garlic (you can also add a little salt or not, it doesn’t make much difference)
8. If you want to eat white, use white vinegar (of course white vinegar is brewed);
9. Keep it tightly sealed, without shaking, just let the sugar melt by itself slowly. You can eat it in three to four weeks!
Tips:Use spring garlic with skin to pickle it. I don't know if the old garlic will work.
