It's a big mistake when you just add sugar and vinegar, and it looks like simple pickle and garlic, but there's really a lot of details that can't be ignored, which can lead to garlic hair rotting, softening, rotting, smelling, not eating for a month or two. So what are the details? Pickle and garlic, don't lose sight of the details, remember the key steps, keep your mouth clear and put it in place for a year! We're starting to make it. When you buy garlic, you better have purple garlic. We'll strip it off, we'll put a layer in it, we'll turn it around, we'll clean it, we'll dry it, we'll add two spoons of salt
The purpose of this step is to kill the fungus, to kill the water of the garlic, to go to the spicy smell of the garlic, and to change the salt water in the middle, which is the key to the emptiness of the garlic, and many people wash the garlic and start to pick it up. A lot of people are wrong in the first step
We have to dry it in the air, we can't break it without it, so we don't keep it between the garlic, it's a detail
The boiler is dry, the vinegar is poured into two jobs, the raw smoke of one job, the sugar of half a pound, the salt of a spoon, the water of a bowl. Mom used 5 pounds of garlic, usually 10 pounds of garlic and 4 pounds of sugar, half of it. In fact, when it comes to pickled acid, the ratio of salt to vinegar does not require much, prefers sour and vinegar and sweet and sugary. And then the fire broke out of the sugar juice, and then it went up and down, and then it started to stir until it melted
Dry-dry garlic, touch the surface, it's very dry, and while we're in the cuddle, we put it in a waterless, oilless bottle, and we put it in a tight pressure
We pour cold sugar and vinegar into the glass cans, and the soup must be free of garlic, and then each glass can be filled with a bottle of high-level white wine, which not only kills the fungus and fights corruption, but also isolates the air from the oxidation of the garlic, and finally we must put the glass can in a lightless place to prevent the change of the garlic. That's what we'll eat in 21 days, like pickles. Pickle and garlic, don't lose sight of the details, remember the key steps, keep your mouth clean and keep it a year。
