Pickled sweet and sour garlic(yan tang cu suan )

Pickled sweet and sour garlic

Introduction:

"Sweet and sour garlic can enhance human physiological function, promote metabolism and delay aging. When a large number of fresh garlic is on the market, it is also a good time to pickle sweet and sour garlic. The first batch of sweet and sour garlic pickled on May 13 is 4 kg. It has achieved initial results after 20 days. As soon as you open the glass jar, the smell of garlic comes straight to your nose, stimulating your sense of smell, and you don't feel the saliva gushing out. A few sweet and sour garlic are served during the meal, and the fragrance of garlic is diffused in the room, especially when eating noodles, steamed buns and dumplings. It is sour and sweet, crisp, sweet but not greasy, with a slight salty taste. In addition to keeping some by myself, I packed garlic into several small glass bottles and gave them to my friends and relatives, which made them ask me for it. It is said that sweet and sour garlic pickled to 30 days to use the best, hahaha ~ ~ 20 days time, the 4 jin garlic has been eaten. This time, we pickled more than ten jin garlic. I don't want to say much nonsense. Let's share the whole process of my pickled garlic

Production steps:

Step 1: simple processing of garlic: peel off the old skin outside the fresh garlic, leaving two layers of endodermis, cut off the root of garlic, cut the stem short, and leave 1-2cm long.

Step 2: garlic pretreatment: dissolve 5 liang of salt in cold boiled water, pour in fresh garlic and marinate for two days. Take out the garlic, wash it with tap water and shake off the water to dry. Place the dried garlic in a container with a lid.

Step 3: the production of sweet and sour juice: pour 5 jin vinegar, 1 liang salt and 5 jin sugar into the pot, put them on the fire, stir them until the salt and sugar melt, turn off the fire to cool.

Step 4: pickle the sweet and sour garlic: pour the sweet and sour juice on the garlic, the juice just does not pass the garlic, and then evenly sprinkle 1 liang salt on it. Place it for 3-5 days and then cover it. One month later, the flavor is the best. It can be kept for one year~~

Materials required:

Fresh garlic: 10 jin

Vinegar: 5 jin

Sugar: 5 jin

Salt: 7 Liang

Cold boiled water: 10 jin

Note: 1. You can use pickle jar or large glass bottle with cover, I use 10 liter large glass bottle, the container should be washed with cold boiled water; 2. The garlic size should be paid attention to: the first layer of stem is upward, and the upper layer is downward, so as to save space and make it easy to enter the juice.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Yan Tang Cu Suan