Sugar and vinegar garlic is loved by many for its sweet, sour, crisp, and refreshing taste. However, it's important to note that the best time to pickle it depends on the season.
Garlic is generally divided into two types based on the planting season: spring garlic and autumn garlic. For pickling, autumn garlic is the preferred choice over spring garlic. This is because spring garlic, also known as purple-skinned garlic, has a purple outer skin, fewer but larger cloves, and a strong spicy flavor, making it most suitable for eating raw or as a seasoning.
Autumn garlic, also known as white-skinned garlic, has a white outer skin and a milder spicy flavor. These characteristics make it the most suitable for pickling. Only by using autumn garlic can the pickle develop its unique flavor profile, which is slightly sweet and sour with a hint of spiciness, and can be eaten directly. If spring garlic is used for pickling, it not only has a strong spicy taste but can also overpower the flavor of other ingredients. However, spring garlic is the best choice for removing strong odors, whereas autumn garlic is less effective for this purpose. Therefore, spring garlic is generally not used for pickling.
Garlic is inherently a pungent and "heaty" food, and eating too much of it can easily lead to "liver fire." However, when garlic is soaked in white vinegar and sugar, its spiciness is reduced, and its "heaty" nature is tempered. Thus, even people with "yin deficiency and excess fire" can eat some. It is especially beneficial when eating fatty meats, as sugar garlic not only cuts through the grease but also promotes digestion and absorption in the body.
Pickling sugar garlic is very simple: First, peel the garlic, leaving only the inner tender skin intact. Wash it and soak it in light saltwater for half a day to a day to disinfect it and help with preservation. Next, take the garlic out of the saltwater, drain the water, and place it into a jar, enamel crock, or glass bottle. Add rock sugar and white vinegar. As a general rule, about 750 grams of rock sugar is needed for every 500 grams of garlic, while the amount of vinegar can be adjusted to your personal taste. Finally, add an appropriate amount of cold water to just cover the garlic cloves. Do not stir, allowing the sugar to dissolve slowly. Seal the container and let it sit for about two weeks to a month before it's ready to eat.
Once the sugar garlic is ready, the pickling brine can also be used as a seasoning. For example, when braising fish, a sauce is typically made with sugar, vinegar, and cooking wine. By substituting the sugar and vinegar directly with the sugar garlic brine, you can create a unique and different flavor.