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The most authentic method of pickling garlic
Garlic pickled methods are:
Packaging preparation: packagings that can be sealed, such as pots of clay, glass bottles, etc., are to be washed before they are used to make sure that there is no oil in the can, and then boil with the water, disinfection, reverse control of dry water, and ensure that there is no oil or raw water in the containers。
Sugar juice:
The method of pickling garlic, the most authentic method of pickling garlic
It's probably the most critical thing to do because it determines the taste of greasy. In the case of 10 pounds of garlic, some common methods are presented below for the benefit of friends。
Method one: 350 grams of sugar, 7 pounds of vinegar. Put sugar and vinegar in the pot, boil them with appropriate quantities of water, and then get out of the way for two minutes and cool them off。
Method two: 350 grams of red sugar, 7 pounds of old chen jealousy. Boil the way it is。
Method three: two and a half pounds of sugar, six pounds of vinegar, one pound of sauce. Boil the way it is。
Method four: sugar four pounds three, salt seven and vinegar more than one. Boil the way it is. It's sweeter and lighter than vinegar。
Method five: 1 pound salt, 6 pounds red sugar, 300 grams rice or 200 grams white vinegar. Boil the way it is. It's sweeter and lighter than vinegar。
Pickle method: put the processed garlic in the container and pour it into the sugar juice. We need to be careful here. Sugar juice is about two inches higher than garlic. Then the seal will be tight, in the shade, and in one month you can eat. Six to seven days before maturity, you can add some cinnamon flowers to improve the flavor。
We'll share the secret of sugar and garlic
1. Preferably white vinegar, since sodium is higher than white vinegar, to the detriment of patients with hypertension and cardiovascular diseases. The best choice for sugar is red sugar. But if you don't like deep-coloured sugar, you can choose a combination of sugar and vinegar, and if you like dark, you can choose a combination of red sugar or vinegar, and you can add some sauce。
Ii. It would be better to open and cool sugar juice and use it, which is not easy to change. In addition, some honey can be modulated when the juice cools, so that the pickled garlic can be shaved。
The fresher the garlic, the better the sweeter the garlic。
The proportion of the various spices may increase or decrease depending on the individual taste。
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What's the method of pickling
It's the right way to pick up greasy garlic when it's good, when it's salty, when it's gone, when it's gone, when it's gone, when it's gone, and when it's gone, then it's margarine。
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When you pick a new purple garlic, you have to be fattening the garlic, then strip the skin off of its face, leave behind only one or two layers of internal skin, then cut its roots off with a knife and cut off its truncheon with a scissors. Prepare a bigger basin with a proper amount of pure water and a proper amount of salt to adjust。
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Put the treated fresh garlic directly in the fined salt water, so that it is often mixed up, immersed for 24 hours, changed the water one or two times in the middle, dried up the garlic when it is taken out, and leaned down the garlic stem, so that the water can be controlled more thoroughly。
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Prepare white sugar and rice vinegar at a scale of 1:3 and put them together, and then heat them up in a pot with no oil and no water. If you like a sweeter taste, you can add a little more white sugar, and then boil them up completely, and then turn off the fire and cool them down. This is sugar vinegar. When you prepare a bigger, clean glass bottle for disinfection, you put the dried garlic in it, then you load the cooled sugar juice into the bottle, seal the bottle and make it in the cold for about 20 days, so that it tastes good and you can eat it directly。
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It's best to use white sugar and rice vinegar when it's picky, and if you like white when it's picky, you can use white vinegar and sugar. Garbage can taste 15 to 20 days in pickles, 20 days in which the taste is taken out, and can be eaten directly. If it is taken out, it must not be carried with fresh, oil-free spoons or chopsticks with raw water and grease, otherwise it will deteriorate during the pickle process。
The right way to pick up garlic is to be jealous. Here are some of the methods used to pick up greasy garlic:
Method 1: materials: 10 pounds of garlic, 3 pounds of sugar, 10 pounds of fresh water, 7 taels of salt, 1 taels of vinegar
