Pickle
By VicentaLakin
Garlic, like sprouts, is fresh in the spring, and the fresh ones are not waiting for us, and it is old. There is a habit of pickled garlic, one to keep the garlic longer, and the other is salted garlic sour, which can serve as a snack. The garlic is simple, with common sauce such as salt, soy sauce and vinegar, drying the garlic into the boiled salt water, sealing it up, waiting for the last 10-and-a-half days to see the garlic color turn brown and light up, so that the garlic is salted, sour and sour, and there is no need to add any other spices. The simplest way to cook is to respect our taste。
Recipe Recommendations
- sweet and sour
- pickled
- several days
- simple
Steps for Pickle
1
Garlic wash。
2
Control the clean water, and put it in the cool air dry water。
3
Pour water in the boiler. Pour vinegar。
4
Put a little sauce in。
5
Transfer to sugar。
6
A little salt。
7
Spray the peppers, the fire boils into sugary soup, and the fire is cold。
8
When the garlic is dry, it is taped into small piles so that it can be put into small containers。
9
Different bundle styles, see you like。
10
Put the carton of garlic in a clean, oil-free container, and pour it into cold water, without garlic。
11
In the shade, more than 10 days in a month, until the garlic color gets deeper。
12
If you'd like to hurry up and eat garlic, then you can use this formula. When the garlic drys up, it cuts into little pieces。
13
Fill up the garlic in a container with no oil or water, and sow salt。
14
Get the garlic flat。
15
Scratch to darken the color。
16
33 minutes of pickled water。
17
It's pouring in cold sugar and vinegar, no garlic。
18
Put it in the shade, pick it up for a few days。
19
It's the best taste to taste。Pickle Make Tips
Containers and ingredients must be clean and free of raw water.