Rock Sugar Honey Sugar Garlic
1.
Be sure to use fresh garlic, that is, the skin is still wet, not dry, purple skin is more delicious.
2.
Choose the skin that is intact and not damaged. Peel off the bottom of the outermost skin and cut it with a knife.
3.
Cut off the garlic braid on top.
4.
This is all peeled garlic, but because it is no longer cleaned, the remaining layer of outer skin needs to be peeled off.
5.
In this way, the last layer of skin is also peeled off, so that it is very clean.
6.
Put a little water in the pot to melt the rock sugar.
7.
Simmer it slowly on a low fire, the rock sugar melts slowly.
8.
Boil until the rock sugar is completely melted and turn off the heat.
9.
Pour the salt.
10.
Pour the vinegar and stir well. The vinegar is made of rice vinegar with a total acid content of 4.5%. You can also use aged vinegar or balsamic vinegar. Please note that the acetic acid content can be between 4% and 4.5%.
11.
Finally, pour the honey and stir evenly, and the juice of the pickled garlic is ready. Let cool completely and set aside.
12.
Put the peeled garlic in the container and place it as tightly as possible. I took this shot in a glass jar.
13.
Pour in the sugar garlic juice, the juice should be less than the garlic, it is best to just fill the jar, so you don't have to worry about the garlic floating up and not marinating after closing the lid. You can open it for marinating around 20 o'clock, let it deflate, and then continue marinating. It can be eaten when marinated for a month. It is not too spicy, but it is not fully flavored. It will be fully flavored after two months of marinating.
14.
This is suitable for shooting after being marinated for 3 months.
15.
It was marinated last year, but it was taken out and photographed today. Except for the darker color, the taste is still very good.
Tips:
1. If the broth is not enough to submerge the sugar garlic, then boil some more juice according to the proportion, be sure to submerge the garlic. My ratio is just right for my jars. My garlic is very close. Be sure to arrange the garlic first before pouring the juice, so that you have a lot of garlic.
2. Vinegar I use rice vinegar with a total acid content of 4.5%. You can also use aged vinegar or balsamic vinegar. Please note that the acetic acid content is between 4% and 4.5%. Don't use too low or too high total acid, otherwise The sour taste will be affected. Attention should also be paid to the quality of vinegar. You must choose brewed vinegar, so that good vinegar can pickle good sugar garlic.
3. If you don't want to use rock sugar, you can also replace it with the same amount of white sugar. If you don't want to put honey, just add 200 grams of sugar. Pickled with sugar is also good.
