Pickle garlic

1

Fresh garlic strips off two layers of skin and wipes it for one night

2

Prepare vinegar, sugar, white wine and clean oil-free glass cans

3

Get the ginger and the chili

4

Add white sugar to the glass tank

5

It's my personal taste, sugar and vinegar, sweeter, sweeter, and sourer than acid

6

Combination with sugar vinegar

7

Add garlic, ginger, chili, and then I pour white wine

8

Cover the film. Cover the lid

9

It's in the cold. It'll be eaten in a month

Here are a few suggestions for you: 1, sugar and vinegar ratio, not fixed! In any case, it's just the choice of vinegar, the choice of vinegar, there's too many kinds of vinegar in the market, there's white vinegar, vinegar, vinegar, sweet vinegar, all kinds of eyewashing, the best use of pickled garlic is vinegar, the best taste, of course, better rice vinegar and vinegar. This time I chose Jealous, because I had made a pot of vinegar, so this time I changed it to see if it was good. 3. No salt, no salt, no salt. If it's not salted, it's good. If it's bad, you can put some high white wine. No, no, no, no, no。