The practice of sweet and sour garlic The proportion of sweet and sour garlic

The ratio of sweet and sour garlic is about 2: 1, as follows:

Tools: pot, leaky pot, shovel, scissors, sealed pot.

Ingredients: 2.5kg of purple garlic, 40g of salt, 600g of white vinegar, 0/20g of balsamic vinegar/kloc-,420g of white sugar, star anise and some pepper.

1. Peel the prepared 2.5kg purple garlic. We cut off the roots with scissors, and then cut off the tail.

2. Wash garlic with cold water and wash it twice.

3. Add 40 grams of salt to the basin, soak it in clear water for four hours, and finally control the moisture.

4. Boil the pot, don't put oil. Add 600g of white vinegar, 250g of balsamic vinegar, water 120g, 420g of white sugar, star anise 1 piece, 20g of pepper in turn, burn, open and cool for later use.

5. Put the garlic in a sealed pot without water and oil, and put it in the cold juice.

6. Keep it in a sealed place, in a cool and dry place, and marinate it for one month, then we can eat it. Let's do it quickly.