DIY pickled sweet garlic(yan tang suan )

DIY pickled sweet garlic

Introduction:

"This year's garlic is very expensive. I don't know whether it's artificial hype or for some reason. Anyway, it's expensive. In previous years, new garlic was very cheap at this time. But this year, it's estimated that when it's very cheap, the season of pickled sweet garlic should be over."

Production steps:

Step 1: prepare fresh garlic.

Step 2: remove the stems of fresh garlic, peel off the skin, and soak in water for 3 days (change the water 2 to 3 times a day to remove the peculiar smell of garlic).

Step 3: take out the soaked garlic and drain the water.

Step 4: put the garlic in the container, sprinkle a layer of salt on the garlic, and turn it once a day.

Step 5: marinate until the fourth day, remove the garlic, drain and dry.

Step 6: put 3500 grams of water in the pot, add brown sugar and vinegar, and bring to a boil.

Step 7: remove from the fire and let cool.

Step 8: put the dried garlic into the jar, pour in the cool sweet and sour water, marinate for about a month, then you can eat it.

Materials required:

Fresh garlic: 5000g

Refined salt: 500g

Brown sugar: or 1000 grams of white sugar

Vinegar: 500g

Water: 3500 G

Note: pickled sweet garlic is fresh but not spicy, sweet and sour, and the most important thing is that after eating the pickled sweet garlic in this way, there will be no garlic flavor in the mouth! Remove the worry that you are afraid of garlic taste after eating garlic.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Yan Tang Suan