How to pickle garlic with vinegar is delicious?

A delicious way to pickle garlic with vinegar.

Ingredients: garlic

Seasoning: rice vinegar, sugar

1. Prepare a proper amount of fresh garlic, weighing about 3 kg. Be sure to buy fresh garlic. The fresher the better, the juicier and the pickled garlic are delicious. Just leave the garlic, cut it and throw it somewhere else.

2, and then start processing one by one, take out a garlic, cut off a layer of the head first, so that the juice is easier to penetrate.

3, then peel off the coat of garlic, pay attention to have a look, don't peel it all clean, leaving only the innermost layer, all peeled off badly, and garlic with too long tail should also be treated.

4. All garlic is processed again in this way. The processed garlic is particularly clean and full. If it is clean, it can be washed again. In fact, it is already clean, so there is no need to bother.

5. Pickled sugar and garlic, there is no completely unified formula about the ratio of sugar and vinegar. One hundred people have one hundred ways to add condiments according to their personal tastes. Generally, vinegar is the main ingredient, supplemented by sweetness. I have 700 ml of rice vinegar and 500 g 1 bag of sugar, all of which are poured into the pot to melt.

6. Do you need to simmer the juice? According to my personal preference, I have never lived this. Just add it directly. Prepare a large glass bottle at home and put the raw garlic in order. If it is bigger, you can break the garlic to make it more beautiful, leaving a little space at the bottle mouth.

7. Stir and melt the sugar in the basin thoroughly, then carefully pour it into the glass bottle, and then pour a spoonful of high alcohol into the bottle mouth. The main purpose is to sterilize and prolong the shelf life, and store it in a ventilated and cool place.

8. Marinate for 30-40 days and you can eat it. Nearly 28 days, you can taste it. At this time, garlic is completely transparent, not spicy, especially sweet, sour and crisp. Now it's pickled and eaten in winter.