Pickled New Garlic

Name: Pickled New Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh garlic; Some Umami Soy Sauce; Some Vinegar; Some White vinegar; Some (not needed) salt

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Some time ago, the new garlic was on the market. The first one I saw on the market was tied into a bag and it was estimated to be more than a jin, asking for 15 yuan, and I was not willing to buy it after seeing it several times. After more than a week, the family’s parents-in-law planted them and collected them. Hurry up and picked some, peeled and marinated a few bottles. Last year, the marinade was a little bit less. Putting the noodles in the noodles was delicious, and I ate them a few times. It's over, marinate more this year and save the noodles to eat. Part of the new garlic is very tender, so you can see that I didn't peel all the tender ones, but it tastes better with a layer of tender skin. "

Ingredients

Some Fresh Garlic
Some Umami Soy Sauce
Some Vinegar
Some White Vinegar
Some (not needed) Salt

Pickled New Garlic

1. Fresh garlic washes away the silt.

2. Peel all the old ones, and only the outer layer of skin for the tender ones. After washing, let the water dry completely.

3. The container is soaked in boiling water and allowed to dry.

4. Adjust the light soy sauce, mature vinegar, and white vinegar into juice according to your preference (my ratio is about light soy sauce: mature vinegar: white vinegar 5:3:3) (if you like a strong sour taste, you can use light soy sauce and white vinegar 1:1) For those with heavy taste, add a little salt.

5. Put the dried garlic in the container.

6. Pour in the adjusted juice, cover a fresh-keeping bag, and seal it. You don’t need to refrigerate it. You can eat it in about 15 days. Use water- and oil-free chopsticks when taking it.