Pickle garlic
By VicentaLakin
I can't help but have the pickle garlic made in spring. In winter, you eat a hot pot with a few greasy grubs. Moreover, the nutritional value of garlic and the value of health care are well known。
Recipe Recommendations
- garlic appropriate amount
- sugar appropriate amount
- rice vinegar appropriate amount
- white vinegar appropriate amount
- sweet and sour
- pickled
- several days
- simple
Steps for Pickle garlic
1
Choose a little bit of purple garlic, a little white leather, the best
2
Strip off the skins of the outer layer, cut off the garlic sticks, cut off the dirty ones in the lower seat, and wash them clean
3
(b) Be impregnated with salt water for more than 24 hours, with two to three shifts in water
4
(a) Caught garlic, with head-down dry moisture
5
The whole code enters a glass seal or a jar, and there's plenty of space in the bottle, filled with open garlic, and white garlic
6
Add sugar. I use red sugar. I use about a spoonful of garlic
7
(a) A little salt, not much difference
8
If you want white, use white vinegar
9
Seal it, don't shake it. Let the sugar melt. You can eat in three or four weeksPickle garlic Make Tips
You need to use tender spring garlic with the skin on for pickling. I'm not sure if old garlic will work.