Pickle garlic
By VicentaLakin
It's still the recipe that was saved last year in pickle garlic. Used to use your own pickled garlic to boil the sauce and cool the water, but the garlic always broke. Then, by chance, it came from elsewhere, it felt good and it was super simple, so I put it into practice with the attitude that I couldn't even try another way, and I didn't realize that it had worked so well that it was still fresh。
Recipe Recommendations
- Green garlic head 30 pounds
- white sugar 8 pounds
- clear vinegar
- sea salt 500G
- sweet and sour
- pickled
- several days
- simple
Steps for Pickle garlic
1
When the garlic is cleaned, the water is bubbling all night, changing the water in the middle, removing the smell of garlic
2
Clean water, salted for 48 hours ~ 72 hours
3
Sugar and vinegar blended to melt
4
Put it in the pickled garlic. Press it down
5
Seal off. Sealed in the shade。
6
Very nice
7
It's sourPickle garlic Make Tips
A little more sugar for sweets, a little more vinegar for acids, a little more for the population, a little more for acids. 2. Garlic packagings shall be clean and free of water and oil. 3. The use of salt for garlic must be done in such a way that it can be eaten. 4. Avoid exposure to oil and smoke while pickled and rolly climate hands remain clean and free of water。