Home practice of garlic, 5 pounds of garlic, 3 pounds of vinegar, teaching you to make the best pickled garlic at home. When you eat a hot pot, do you like to eat garlic in a pot with little garlic, and it's sour sweet and it's delicious, and you have to eat two before you eat a hot pot, and you're lucky to eat as much as you want, and today you'll share a home practice of pickle garlic。
Prepare food:
Fresh garlic, cold and white, sugar, salt, vinegar
Specific approaches:
1. The best way to make garlic is to buy fresh garlic, preferably fresh, rather than dry garlic and garlic, stripping out the leather of garlic, leaving one or two floors inside, cutting the roots off with scissors, cutting the tails off, leaving a centimetre long。
2. This is hot water, which is burned and then cold and white, and which washes the processed garlic in the basin。
3. The asphalt is then dried and placed on the shelf, with a head up and a tail down, to control the water。
4. Next, we prepare the juice, put 500 grams of sugar in the bowl, 100 grams of salt, three bottles of rice vinegar and 500 grams of rice vinegar, and melt the sugar and salt with chopsticks and put them aside。
We use this glass container for pickled garlic and not that plastic and stainless steel。
6. After the drying of the garlic, we made five pounds of garlic, and bought a medium, and if there is much to do, it is recommended that the large one be chosen and that the pre-made juice be poured into it。
In the end, the mouth is sealed, the lid is tightened, and it is sealed for 15 days or so in a cold place in the home. The garlic made from this method is not only simple, but also very good for the taste of food, so that you can try it at home if you like。
