Many people like to eat garlic, but many times after buying garlic, if they don't eat it in time, it will sprout. This is very distressing, because garlic will not taste good after sprouting, and many people will think of salting, so how to pickle garlic? Share with you.
Method 1: select fresh garlic of medium size, wash and remove the root and stem, leave the stem 2cm long, peel off the outer skin, leave one or two layers of tender skin inside, soak it in water for 2 days first, change the water once or twice a day, mainly to remove the spicy taste of garlic.
Two days later, take out the drained water, remove the floating skin, sprinkle the salt evenly, sprinkle a layer of salt on a layer of garlic, do not add water to dry marinate, turn once or twice a day, make the salt marinate evenly, marinate for 4 days.
Marinate the garlic core thoroughly (break it by hand, it is translucent), then pull it out, cool it in the basin, remove the floating skin, pour out the salt water, and then put the garlic evenly into the cleaned jar.
Turn the sugar into boiling water with pure water and hot water, add enough sugar and pure water according to the proportion, turn the sugar into boiling water and mix well, and add it into the jar with good garlic when it is cool to not hot.
Cover well, seal the jar mouth with water, marinate for 15-20 days, and then eat. Rice vinegar or rice vinegar can be added into the jar three days before eating. Add appropriate amount according to personal taste, or add appropriate amount of osmanthus. Finally, the pickled sugar garlic is crystal clear and pleasant. Method 2: peel off several layers of the skin of the new garlic until only one layer of tender skin is left, and can't be peeled any more.
After washing, sprinkle salt and mix well. Leave in the shade for a day to kill the water vapor of garlic.
Pour out the water and put it in Shau kei to dry.
Wash the pickled glass jar and put it upside down until it dries in the shade.
Pour in aged vinegar and balsamic vinegar, then add sugar, stir with clean and oil-free chopsticks until saccharified.
Put the dried garlic in the jar, cover it, and pour water into the water tank at the bottle mouth to isolate the air and prevent bacteria from entering. Make up the water in the sink every few days or so to avoid evaporation.
The pickled garlic is very easy to preserve, and the taste will not change, and it will taste better than before, which is more conducive to taste. For those who like to eat garlic, it is a good choice, and the pickled garlic is still very nutritious, hoping to help everyone.