Pickled sweet garlic(yan tang suan )

Pickled sweet garlic

Introduction:

"Although it's a bit out of season, I still can't help but send out the pickled sweet garlic made in spring. Eat hot pot in winter, with a few grains of sugar and garlic, crisp and clear. What's more, the nutritional value and health value of garlic are well known. "

Production steps:

Step 1: choose a little tender Purple Garlic, white garlic is OK, Purple Garlic is the best;

Step 2: peel off the old skin of the outer layer, cut off a piece of garlic handle, cut off the dirty part of the base, and clean it;

Step 3: soak in light salt water for more than 24 hours, and change the water for two to three times in the middle;

Step 4: after soaking the garlic, control the water with head down;

Step 5: put the whole yard into a glass sealed bottle or jar. There will be a lot of space in the bottle. Fill it with the broken garlic petals, and the broken garlic petals should also have skin;

Step 6: add sugar, I use brown sugar, the amount of about a head of garlic a small spoon of sugar;

Step 7: pour in rice vinegar without garlic (you can also add a little salt, no, it doesn't make much difference);

Step 8: if you want to eat white, use white vinegar (brewing white vinegar, of course);

Step 9: keep it in a sealed container without shaking. Just let the sugar melt by itself. You can eat it in three to four weeks!

Materials required:

Garlic: right amount

Sugar: right amount

Rice vinegar: (pickled sauce color) appropriate amount

White vinegar: (pickled white) right amount

Note: to use the spring with the skin of the tender garlic to pickle. I don't know if old garlic is OK.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Yan Tang Suan