How to pickle salty sugar garlic

Everyone must be familiar with garlic. It is often used in daily cooking. It has the effect of sterilization and disinfection. However, because garlic is very irritating, many people cannot accept it. Pickling garlic into salty sweet garlic can remove its irritation. Salty sweet garlic is also a very good choice as an appetizer. We can try pickling some in our daily life. So, how to pickle salty sugar garlic? Let’s take a look at the method below.

Garlic contains seven basic nutrients needed by the human body: protein, minerals, carbohydrates, fat, cellulose, minerals, vitamins and water. It contains 17 kinds of amino acids, including 8 essential amino acids for the human body, with arginine being the highest, followed by glutamic acid.

Garlic also has anti-cancer and anti-aging effects.

Pickled Garlic

Ingredients preparation:

40 heads of garlic, 1000 grams of soy sauce, 500 grams of vinegar, 1000 grams of water, 50 grams of sugar, 2 grams of peppercorns, 6 grams of star anise

Steps:

(1) Peel off the outer layer of fresh garlic and cut the root with a knife; (2) Make sure to leave two layers of skin on the processed garlic. We used 40 heads, which weighed about 6 kilograms;

(3) Put the garlic in a basin and soak it in water to remove the spicy taste of the garlic. Soak it for about a day. I soaked it in the morning and took it out in the evening to drain the water. I changed the water twice in between.

(4) Take out the soaked garlic, put it on a grate and drain the water;

(5) Prepare soy sauce, vinegar, peppercorns and aniseed;

(6) Pour soy sauce, vinegar, pepper, aniseed, sugar and water into a pot, bring to a boil over high heat and then turn off the heat and let cool; (adding some water is to prevent the color of the garlic from being too dark. If you are pickling less, you don’t need to add water)

(7) Drain the garlic and put it into a container;

(8) Pour in the cooked garlic soup until the garlic is thick, then cover the pot and wait for about 10 days before eating.

At this time, the garlic turns red and has absorbed the flavor. It has a salty and five-spice flavor, is crisp and not spicy, and is especially delicious with porridge or steamed buns.

The second method of pickling sugar garlic:

The pickled garlic that has been pickled for two weeks has a crispy texture and is sweet and sour. Don’t be fooled by the amount of vinegar added, the sour taste is not obvious, but the sweetness is obvious. The pickled garlic pickled in this way will remain crispy even after two or three years, and will not go bad for several years. The most important thing is, of course, that it tastes good.

Prepare the materials:

Ingredients: 4kg fresh garlic

Accessories: 2kg vinegar, 750g white sugar, 750g brown sugar, 100g salt

Cooking tips for pickled acetic acid:

1. The garlic braid should be longer so that it can be peeled cleanly. Peel off the outermost layer first.

2. Cut off the longer and extra garlic braids, and then peel off the inner layer of garlic skin. 3. When you peel to the bottom, use scissors to cut off the garlic skin and roots along the inside. The peeled garlic is very clean and has no dirt at all. It can be pickled directly without washing with water. During the peeling process, if you accidentally get some garlic dirty, pick it out for normal consumption, and only use very clean garlic for pickling. Peeled garlic and marinate after 2 hours

Prepare the marinade ingredients, pour vinegar, sugar and salt into the pot and bring to a boil. Do not cook for too long. Cool boiled water

Clean the jar and rinse it with boiling water, then drain the water. Make sure the jar is free of water and oil.

Place the garlic in the jar and finally pour in cool sweet and sour water.

Cover and store in a cool, dry place. Pickle for 2 weeks and you can eat it

Why do you need to soak the pickled garlic in salt water first?

Boil a pot of lightly salted water, let it cool, pour in the peeled and washed young garlic, and soak it for half a day to a day. Soaking garlic in boiled and cooled light salt water can remove the spicy taste of garlic, make it harmless to the stomach, and also remove pesticide residues and kill bacteria and disinfect.

After soaking, take out the garlic and place it in a cool and ventilated place with the pseudostem facing downward to drain out the moisture and dry the excess moisture. The drying time varies, and it is best to leave no excess moisture on the garlic.