How to pickle green garlic cloves?

Pickled green garlic cloves with shredded carrots as follows:

1. Peel the garlic. Soak it in cool water for a day and a night. Remember to change the water twice in between.

2, green onion cut and garlic clove length of the segment, standby.

3, carrots, cut and garlic cloves the size of the segment, standby.

4, the vinegar with the right amount of salt stirred.

5, garlic cloves dry water, and shallots, carrots and segments together into the vinegar water, mix well. Fill the altar. (Vinegar water a little to submerge the pickling material) altar mouth do not seal too tightly, which is conducive to the air into the early garlic pickle green. Seven to ten days later, the garlic cloves become green can be eaten.

Pickling was a very effective way to preserve vegetables in the early days. Nowadays, pickling of vegetables has transformed from a simple means of preservation to a processing technique for uniquely flavored vegetable products. The traditional food of pickles is the crystallization of the wisdom of our people through the ages, and is part of the valuable cultural wealth of our motherland.

Pickling is the use of salt preservation, the fresh fruit or other methods have been processed raw materials with salt pickle made of food.

Let the salt penetrate into the food tissues, reduce their water activity, increase their osmotic pressure, by means of selective control of microbial activity and fermentation, inhibit the growth of spoilage bacteria, so as to prevent the food from rotting and deteriorating, to maintain their edible qualities, or to obtain better sensory qualities, and to prolong the shelf-life of the food. Soften the tissues of fruits and vegetables to preserve the flavor of soluble cell contents. If the salinity is above 10%, it can prevent the propagation of spoilage bacteria and achieve the purpose of preservation.