Pickled Laba Garlic

Name: Pickled Laba Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 7 heads Purple garlic; 3/4 bottle Rice vinegar

by Elves meet ghosts

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

It’s the twelfth lunar month again in a blink of an eye. Time flies so fast. This is Laba. Have you eaten Laba porridge and pickled Laba garlic?
The laba garlic soaked in advance is so beautiful that it's clear and green, just like dumplings, it's beautiful!
Making Laba Garlic is very simple. You can also pickle Laba Garlic with clear and green green as long as you master a few tips. "

Ingredients

7 heads Purple Garlic
3/4 bottle Rice Vinegar

Pickled Laba Garlic

1. Peel the garlic, wash it, and control the moisture.

2. Put 3/4 garlic in a glass container.

3. Add rice vinegar to the mouth of the bottle. Then cover it tightly and place it in a cool place where you can see the sun. It will be fine for about half a month to a month.

Tips:
1. The pickled laba garlic must use purple garlic, white garlic is not easy to turn green.

2. The container must be oil-free and water-free, and do not pickle in a plastic container.

3. Be careful when peeling garlic. Be sure not to damage the surface of the garlic cloves, as it will easily deteriorate.

4. Rice vinegar should be used for pickled laba garlic, which will taste better.

5. If you are in a hurry to eat, you can put the bottle on the heating, so that it will turn green in about 1-2 days, but the taste is not as good as it naturally turns green.