Pickled Garlic

Name: Pickled Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 30 kg Green garlic; 8 kg Sugar; 11 kg Clear vinegar; 500g sea salt

by Sake light tea

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

This is the recipe saved last year when the sugar garlic was pickled. I used to pickle garlic by myself using seasoning to boil and then let it marinate in cold water, but the garlic always spoiled soon. Later, I accidentally got this method from elsewhere. I thought it was good and it was super simple. So I tried it myself and tried it without trying another method. I didn’t expect it to succeed all at once, and the garlic is still fresh and delicious. . "

Ingredients

30 kg Green Garlic
8 kg Sugar
11 kg Clear Vinegar
500g Sea Salt

Pickled Garlic

1. After the garlic is cleaned, soak it in water for a day and night, changing the water several times in between to remove the spicy taste of garlic

2. Control clean water, salt for 48 hours to 72 hours

3. Mix sugar and vinegar, stir well until the sugar melts

4. Put in the marinated garlic, press down and compact

5. Seal and store in a cool place. You can eat it in about 45 days.

6. very nice

7. Sweet and sour

Tips:
1. If you like sweet, put more sugar, if you like sour, put more vinegar. According to personal taste, I like sour, so put more vinegar.
2. The garlic container should be cleaned and free of water and oil.
3. Be sure to turn the garlic frequently when pressing the garlic with salt, so that the garlic is salty and bland.
4. Avoid contact with oily fumes when marinating, and keep your hands clean and free from water.