Practice of soaking sweet and sour garlic

1. To make the soaked sweet and sour garlic delicious, the choice of garlic is particularly important, because there are many kinds of garlic, and not all garlic is suitable for brewing sweet and sour garlic. When pickling sweet and sour garlic, it is pickled with white garlic and mixed with pickled sweet and sour garlic, which is crisp and delicious, and the garlic taste is relatively light, which will make people feel particularly delicious.

2. When soaking sweet and sour garlic, you must choose fresh and tender garlic. The more tender and fresh garlic is, the better the taste of sweet and sour garlic is. When pickling sweet and sour garlic, you can choose fresh garlic that has just been dug out of the soil. Among these garlic, it is especially good to choose garlic with fat and symmetrical garlic, white skin and no pests.

Before soaking sweet and sour garlic, be sure to clean the garlic, remove the old skin on the surface and cut off its fibrous roots. Then put a small amount of edible salt when soaking garlic in clear water. During the soaking process, the water is changed every 4-5 hours, and the soaking time is about 2-3 days, so that the garlic flavor of garlic can be removed and the pickled sweet and sour garlic has a better taste.

4. Take the soaked garlic out to dry the surface moisture, then put it in a clean container, and then prepare a proper amount of soy sauce and vinegar. Add sugar to the pot, heat it and boil it into sweet and sour juice. After it is cooled, it is directly put into a container for pickling garlic, stirred evenly and sealed for pickling. The garlic inside will taste in about fifteen days, and then the delicious sweet and sour garlic can be taken out after pickling.