Sweet and Sour Garlic, Dumpling Vinegar
1.
The garlic you bought should be peeled clean without any rind.
2.
Prepare the materials and wash the large glass bottles in advance. This is the bottle that I have been using to soak garlic. You can't use oil-filled containers. Try to clean the utensils as much as possible, so that it won't be damaged after two or three years of soaking.
3.
Put the soaked garlic on the basket to drain the water
4.
Put the garlic in a large glass bottle that has been cleaned and air-dried in advance. This step is called == loading garlic, haha
5.
Pour the sugar in, it doesn’t matter if you can’t fit it, just go to the next step.
6.
Pour the vinegar inside, and the sugar will rush into the gaps in the garlic. There is space on the top. Pour in the remaining sugar. Then rinse with vinegar and pour all the vinegar in a pound.
7.
This bottle of mine contains just over two catties of garlic, one catty of sugar and one catty of vinegar, and there is still a little distance from the mouth of the bottle, which is just right.
8.
Put the lid on and cover it with plastic wrap, one is to prevent the smell and the other is to prevent dust, put it deep in the cupboard, at least one month later before eating.
9.
This can was left from last year and will be finished soon. There is still a lot of vinegar left. This year's can be picked up.
