Pickled Sweet Garlic(tang suan )

Pickled Sweet Garlic

Introduction:

"It seems that we have never made sweet garlic. I don't know why we suddenly think of buying garlic to pickle this year. In fact, such things are often forgotten after they are prepared, and they will not think of taking them out for a long time. Now that garlic has been bought, I'd better make some. I don't know the proportion of seasoning. I have douniang's help. Strike while the iron is hot, it's pickled. After nearly a month's storage, it seems that the garlic has some color, and some of them are slightly green. Is this the legendary Laba garlic? I think I can eat it. Pick up some and have a taste. "

Production steps:

Step 1: peel off the coat of fresh garlic to expose the garlic petals

Step 2: cut the bottom root

Step 3: bottle

Step 4: add half the vinegar

Step 5: pour in the sugar

Step 6: add salt

Step 7: add the remaining vinegar until the garlic is gone

Step 8: open after marinating for one month

Step 9: take out and eat

Materials required:

Fresh garlic: 10 heads

White granulated sugar: 80g

Aged vinegar: 400g

Salt: 6 g

Note: vinegar without garlic is appropriate, need to adjust according to the actual situation, all seasonings can be adjusted according to their own taste.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Tang Suan