Pickled Sweet and Sour Garlic

Name: Pickled Sweet and Sour Garlic
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg Fresh garlic; 5 catties Vinegar; 5 catties Sugar; 7 taels salt; 10 kg Cold water

by Gourmet Le Tao

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Sweet and sour garlic has the functions of enhancing the physiological functions of the human body, promoting metabolism and delaying aging.
When fresh garlic is on the market in large quantities, it is also a good time to pickle sweet and sour garlic. The first batch of sweet and sour garlic pickled on May 13 was 4 kilograms. After 20 days of pickling, the initial results have been achieved. As soon as you open the glass jar, the aroma of garlic will pour your nose and stimulate your sense of smell. . When eating a few heads of sweet and sour garlic, the fragrance of garlic immediately diffuses in the room, especially when eating noodles, steamed buns, and dumplings. It is sweet and sour and crisp, sweet but not greasy, with a touch of lightness. Salty. In addition to keeping some for myself, I divided the garlic into several small glass bottles to give to my friends and relatives, and they even asked me if I provoke them. It is said that the sweet and sour garlic is best used after marinating for 30 days, hehe~~The 4 catties of garlic have been eaten in 20 days. This time, more than ten catties of garlic were marinated.
Not much nonsense, let’s share the whole process of my pickled garlic:"

Ingredients

10 kg Fresh Garlic
5 catties Vinegar
5 catties Sugar
7 taels Salt
10 kg Cold Water

Pickled Sweet and Sour Garlic

1. Simple processing of garlic: peel off the old skin of fresh garlic, leaving 2 layers of inner skin, cut off the root of the garlic, and cut the stem to 1-2 cm long.

2. Pretreatment of garlic: Dissolve 5 taels of salt in cold boiled water, pour in fresh garlic and marinate for two days. Remove the garlic, rinse with tap water and shake off the garlic to dry. Place the dried garlic in a container with a lid.

3. The preparation of sweet and sour sauce: Pour 5 kg of vinegar, 1 tael of salt, and 5 kg of white sugar in a boiling pot and put it on the fire. Stir until the salt and sugar melt while boiling, then turn off the heat and let cool.

4. Pickling of sweet and sour garlic: Pour the sweet and sour sauce on the garlic so that the juice is just over the garlic, and finally sprinkle 1 tael of salt evenly on it. Place a lid for 3-5 days before sealing. It tastes best after one month. It can be stored for one year~~

Tips:
1. You can use a kimchi jar or a large glass bottle with a lid. I use a large glass bottle of 10 liters, and the container needs to be washed with cold boiled water;

2. The garlic is particulary: the first layer has the stem facing up, and the upper layers are all placed with needles facing down, in order to save space and make the garlic more juice.