How to pickle garlic?

Use a larger head of fresh garlic, cut off the stalks and roots, peel off the outer layer of coarse skin, and put it into the water to soak for 5 to 7 days, changing the water once a day. Then 500 grams of garlic, 100 grams of salt ratio of pickling for three days, removed to dry. Then 300 grams of brown sugar, 50 grams of vinegar, 600 grams of water, the proportion of pickling a week time can be eaten. Processing of Sichuan soaked garlic Garlic harvested before and after the summer, trimming the roots, peeling off the skin 2-3 layers, leaving the pseudostem 5 cm, washed and dried. Add 4 kilograms of salt in 50 kilograms of water, boil and cool, plus 50 grams of pepper, 1 kilogram of red pepper, 1.5 kilograms of ginger, 1.5 kilograms of wine, made of marinade. Then the whole garlic jar or bubble altar, pour into the brine, cover and seal. Generally, it will be fermented for 10 days at room temperature. Five spice sweet and sour garlic processing

Garlic wow 0 kilograms, 2 kilograms of salt, red (white) sugar 10 kilograms, soy sauce 0.5 kilograms, garlic processing with 2. Garlic washed and dried, a layer of garlic sprinkle a layer of salt, pickling a day and night, re-entering the tank, add sugar, vinegar, soy sauce, five spice powder plus cool water to formulate the brine, pickling again, and sealing the tight with plastic sheeting. Turn the tank twice a day, every other day to open the tank gas 4-5 hours, half a month later changed to 3 in the gas once, 1 month that is.

How to pickle garlic is delicious

Hello, the two pickling methods of garlic are as follows:

First, pickled salted garlic:

Main ingredients: mature garlic.

Seasonings: soy sauce, pepper, dashi, salt.

Practice:

1, pour the water into the pot, add soy sauce, pepper, dashi, salt, simmer into a thick juice. Set aside to cool.

2, the garlic into a container (glass or ceramic canisters can be) poured into the cooled marinade, seal the container mouth,

3, a few days after the food.

Pickled Sugar Garlic:

Sugar Garlic is a delicious recipe, the main ingredients are garlic, salt, brown sugar, vinegar, etc. This dish can prevent influenza, prevent wounds from infections, treatment of infectious diseases and the efficacy of insect repellent.

Directions 1:

Ingredients: 10 garlic (whole), 1/2 tbsp salt, 1? cups brown sugar, 3 cups white vinegar, 1 cup water, 1 tsp salt, 1 tbsp soy sauce .

Directions:

(1) Peel off the skin of 10 whole garlic cloves.

(2) Bring 1 pot of water to a boil, add a pinch of salt to dissolve and remove from the heat, then add the garlic and macerate for 20 minutes, then lift out

Drain and set aside to cool.

(3) Put all the ingredients of the seasoning in a pot and mix to heat, boil and remove from the heat to cool, i.e. sweet and sour sauce.

(4) Put garlic and cooled sweet and sour sauce together in a container to marinate, sweet and sour sauce need to cover the garlic, covered and placed in the refrigerator to soak for more than 2 weeks, it can be stored for about 1 to 2 months.

Practice 2:

Choose purple-skinned garlic, remove the hairy roots, leave the garlic stalk 1.5 cm, peel off 1-2 layers of outer skin, wash. Every 100 kilograms of garlic prepared salt 3 kilograms, 3 kilograms of water. Into the tank a layer of garlic a layer of salt, dust a little water. In order to facilitate the pouring of the tank, garlic into the tank the night of the tank to renew the water, water and garlic flat. After renewing the water, turn it over once by hand, and then turn it over once in the morning of the 2nd day. Starting from the 3rd day in the tank, 3 consecutive days, change the water once a day to remove the spicy flavor. Fish out, drain 1 night, the 2nd day into the altar. Put 500 grams of sugar per kilogram of garlic, 25 grams of salt, a little water. Altar sealed, placed in a cool place. Every other day, from 8 p.m. to 5 p.m. the next day to open and deflate 1 time, ***5-6 times, pay attention to fly prevention when deflating. From sealing the altar, every morning and evening roll altar 1 time, 2 months later, can be eaten.

Practice 3

Garlic to the roots, peel off 2 layers of skin, leaving about 2 cm of garlic stalks, soak in water for 7 days, change the water 3 times to exclude the astringent and spicy flavor of garlic. The first soak 3 days to change the water, the second soak 2 days to change the water, the third soak, you can put a piece of ice (the size of any), in order to reduce the water temperature, to accelerate the exclusion of garlic residual pungent flavor. Soak well after fishing, draining water, and then every 100 kilograms of garlic plus salt 1.9 kilograms, pickling 1 day, the middle of the cylinder 1 time. Then out of the tank to dry for 6 hours, to hold the garlic does not drip, moved to a cool ventilated place, pouring diligently turn, cooled altar sugar system. Generally 20 kilograms of garlic per altar, put 125 grams of cinnamon, sugar 8.3 kilograms, and then poured into the pre-prepared broth (4 kilograms of water, 250 grams of vinegar, 275 grams of salt), with a lotus leaf (or banana leaf) 1, tarpaulin and white cloth each 1, the altar mouth sealed and tightened, placed in a cool place. Roll the altar 1 time a day to accelerate the sugar dissolution; every other day to deflate 1 time, each time to open the seal 6 hours. 40 days can be eaten.

How to Pickle Garlic

Ingredients:

Garlic (whole) 10pcs, Salt 1/2 tbsp, Brown Sugar 1 ? cups, White Vinegar 3 cups, Water 1 cup, Salt 1 tsp, Soy Sauce 1 tbsp.

Directions:

(1) Peel off the skin of 10 whole garlic cloves.

(2) Bring 1 pot of water to a boil, add a pinch of salt to dissolve and remove from the heat, then add the garlic and macerate for 20 minutes, then lift out

Drain and set aside to cool.

(3) Put all the ingredients of the seasoning in a pot and mix to heat, boil and remove from heat to cool, that is, sweet and sour sauce.

(4) Put garlic and cooled sweet and sour sauce together in a container to marinate, sweet and sour sauce need to cover the garlic, cover and put in the refrigerator to soak for more than 2 weeks, can be stored for about 1 to 2 months.

How to pickle old garlic

Old garlic bought home and washed, in the sun for a day, two days, the water off the sun, and then mix the old garlic with sugar, placed in a sealed container pickle, half a month can be

Old garlic pickling method

The first:

With a larger head of fresh garlic, cut off the stalks and roots, peel off the outer layer of the coarse skin, placed in water and soaked in water, and soaked in water. The thick skin, soaked in water for 5 to 7 days, changing the water once a day. Then 500 grams of garlic, 100 grams of salt ratio of pickling for three days, removed to dry. Then 300 grams of brown sugar, 50 grams of vinegar, 600 grams of water in the proportion of marinated for a week time can be eaten. Processing of Sichuan soaked garlic Garlic harvested before and after the summer, trimming the roots, peeling off the skin 2-3 layers, leaving the pseudostem 5 cm, washed and dried. Add 4 kilograms of salt in 50 kilograms of water, boil and cool, plus 50 grams of pepper, 1 kilogram of red pepper, 1.5 kilograms of ginger, 1.5 kilograms of wine, made of marinade. Then the whole garlic jar or bubble altar, pour into the brine, cover and seal. General fermentation at room temperature for 10 days into.

Five spice sweet and sour garlic processing

50 kilograms of garlic, 2 kilograms of salt, 10 kilograms of red (white) sugar, soy sauce 0.5 kilograms of garlic processing with 2. Garlic washed and dried, a layer of garlic sprinkled with a layer of salt, pickling a day and night, re-entering the tank, adding sugar, vinegar, soy sauce, five spice powder with cool water to formulate the brine, pickling again, and sealing the sealing with a plastic wrap tied tight. Turn the tank twice a day, every other day to open the tank gas 4-5 hours, half a month later changed to 3 in the gas once a month that is into

The second:

Vinegar garlic that is sweet and sour garlic. The following is the sweet and sour garlic pickling method:

Method 1: Materials: 10 pounds of fresh garlic, sugar 4 pounds 3 two, 10 pounds of water, salt 7 two, vinegar more than 1 two

Preparation: 1, soak the garlic: select fresh, large garlic, cut off the tail, leaving only a little put, into the cool water soak 3-7 days, according to the temperature of the cold and warm can be appropriately reduce or increase the time of the water soak. Change the water once a day, the tender flavor of the garlic soak out, and then fished out, put into a fan net altar.

2, pickled garlic: put the soaked garlic into the altar, put a layer of garlic sprinkled layer of salt, stirred once the next day, and then stirred once a day, 3-4 days out, spread on the curtain, sunshine for a day, get the floating skin out of it, down into the tank, and then pickled in sugar water. Sugar water 10 pounds of water plus sugar 4 pounds of vinegar 1 two, boil. When the sugar water cooled to not hot, and then poured into the garlic jar. Note that the sugar water should be higher than the garlic about 2 inches, the surface of the sugar water and then sprinkled 3 two crushed sugar, and then the altar mouth cover tightly sealed, placed in a cool place, curing 2-3 months, it becomes *** such as jade crystal bright flavor beautiful white sugar garlic.

3, seasoning: 6 to 7 days before maturity, you can add some cinnamon to enhance the flavor.

Dry garlic how to pickle delicious

How to pickle sugar garlic

Select a larger head of fresh garlic, cut off the garlic stalks and roots, peel off the outer layer of coarse skin, put into the water to soak for 5 to 7 days, change the water once a day. Then 500 grams of garlic, 100 grams of salt ratio of pickling for three days, removed to dry. Then 300 grams of brown sugar, 50 grams of vinegar, 600 grams of water in the proportion of marinated for a week time can be eaten.

Sichuan pickled garlic processing

Garlic harvested before and after summer, trimming the roots, peeling off the skin 2-3 layers, leaving the pseudostem 5 cm, washed and dried. Add 4 kilograms of salt in 50 kilograms of water, boil and cool, plus 50 grams of pepper, 1 kilogram of red pepper, 1.5 kilograms of ginger, 1.5 kilograms of wine, made of marinade. Then the whole garlic jar or bubble altar, pour into the brine, cover and seal. General fermentation at room temperature for 10 days into.

The processing of five-spice sweet and sour garlic

50 kilograms of garlic, 2 kilograms of salt, 10 kilograms of red (white) sugar, soy sauce 0.5 kilograms of garlic processing with 2. Garlic washed and dried, a layer of garlic sprinkled with a layer of salt, pickling a day and night, re-entering the tank, adding sugar, vinegar, soy sauce, five-spice powder with cool water to formulate the marinade, pickling again, and sealing the sealing with a plastic wrap tied tight. Turn the tank twice a day, every other day to open the cylinder gas 4-5 hours, half a month later changed to 3 in the gas once, 1 month that is.

How to pickle garlic?

Salted garlic pickling technology

Salted garlic pickling has two methods of raw salt pickling and cooked salt pickling.

Raw salt pickling method of salted garlic: choose 5 kilograms of fresh garlic to remove the roots and bulbs of garlic, old skin, into the tank (altar), a layer of garlic a layer of salt, stirring evenly. After filling the tank, add 17 degrees of salt water (O.75 kilograms of salt to 10 kilograms of water), when the salt water and garlic level can be. The next day with a hand on the side of the tank down to the garlic once, 14 days after the garlic automatically sink to the bottom. Fresh garlic into the tank to open the cover day and night, to facilitate the spread of spicy flavor, 20 days after the pickle.

Cooked salt pickling method of salted garlic: fresh garlic placed in the sun exposure for 5 to 6 days, so that part of the garlic skin due to water evaporation and automatically fall off, sieve off the soil and garlic skin, and then continue to sun 1 to 2 days, to be all off the garlic skin can be pickled. Salt (garlic and salt ratio of 6:1) into the pot, heating and stir-frying, see the salt color becomes yellow scorched until, remove from the fire. Put the garlic into the pot, stirring with tools, until all the garlic head adheres to the salt, take out the garlic, put it in a cool and dry place for 2 to 3 days, and then layer by layer into the tank (altar), sealed for 4 months can be made of salted garlic. Salted garlic cured in this way, the color is deep red, there is a kind of burnt aroma.

White sugar garlic pickling technology

Raw materials for pickling white sugar garlic are: white garlic l0 kilograms, 5 kilograms of sugar, 300 grams of salt, 2 kilograms of cool water.

The production method is: first of all, the white garlic beard stalks removed, peeled off the two layers of outer skin, soak in water for 7 days, to change the water once a day, soak to no sharp and spicy flavor after fishing, put into a clean container in the sun. Sun when the stalks face down, sun until the skin was wrinkled into the tank. And then sugar, salt, cool water into sugar juice, poured into the tank, sealed with a white cloth. As the sugar garlic pickled, without washing water can be directly into the mouth, so the pickling period must pay attention to health, to prevent dust, debris into the pickle.

Summer pickling, generally mastered at about 15 ℃. Winter pickling, the room temperature is not too low. Because the sugar solution is not thick, the temperature is too low, it will freeze and crack the pickling jar, affecting the quality of sugar garlic and pickling.

During the pickling period, it is best to check every 7 days to see if there is any odor. At the beginning of curing, it is best to roll the tank twice a day, and open the air once in 7 days. Two months after the garlic was light yellow, sweet flavor into the meat, no raw garlic spicy flavor that is.

How to pickle garlic

Pickled garlic

1, sweet and sour garlic. Sweet and sour garlic is sweet and sour and slightly salty. And there is garlic inherent spicy flavor and aroma, the texture is crisp and tender and favorite.

To make sweet and sour garlic with fresh garlic, choose not to hurt and not rotten garlic, de-stemmed and de-rooted, peeled off the old skin, put into the cool water to soak, 6 hours to change the water, 24 hours after the fish can be removed to control the dryness of the layers into the altar. Load a layer of garlic sprinkled into the crushed salt and brown sugar a little, sprinkled all over the surface is appropriate. A layer after a layer of filling, Fuhao to wait one to two days for the soup. Any soup according to 100 heads of garlic 1 kg of soy sauce 0.5 kg of sugar water (300 grams of boiling water 200 grams of brown sugar rinse stirred evenly to cool), 150 grams of vinegar ratio of soup poured into the altar. Then sprinkle a small amount of crushed salt can be covered tightly closed, put in a cool place, half a month later can be eaten or sold.

Taboo: pickled sweet and sour garlic can not be used raw water for any soup, in addition, in the summer when eating open, should be closed in time to avoid the invasion of stray bacteria.

2, pickled salted garlic. Raw garlic pickling method: the selection of new garlic cut roots, cut stems (stay 2 cm), peel off the outer skin, leaving 3-4 layers of tender skin, washed into the tank, a layer of garlic a layer of salt, according to the proportion of each 7.5 kg of salt to add 50 kg of vinegar and 50 kg of water. The next day after pickling, press the garlic down with your hand against the side of the jar, so that the garlic under the jar turns up. After that, press once a day, about 15 days after the garlic automatically sink to the bottom and stop turning. Garlic jar to open mouth to facilitate the spread of spicy flavor, but also covered with gauze to prevent the intrusion of flying insects, about 20 days is pickled.

3, honey garlic. (1) formula: 25 kilograms of garlic, 10 kilograms of sugar, vinegar 7.5 kilograms, 0.17 kilograms of salt, cinnamon 0.5 kilograms. (2) processing method: the garlic peeling beard, poured into the tank with water soak, the next day to change the water, the third day to fish out and control dry. Then the boiled ingredient soup cooled, poured into the garlic jar maceration, every 3-4 days after sealing the jar, 2 months for the finished product.

How to pickle garlic and steps

The following are the steps to pickle, I hope it can help you:

1. Peel off several layers of the outer skin of the new garlic, until only a layer of tender skin, can not be peeled until.

2. Wash and sprinkle with salt and mix well, and let it sit for a day in the shade to kill the moisture in the garlic.

3. Pour off the water from the kill, and then put it into the basket to dry out the moisture.

4. Take the glass jar for pickling and wash it, and let it stand upside down until it dries.

5. Pour in the aged vinegar and balsamic vinegar, then add the sugar and stir with clean, oil-free chopsticks until the sugar melts.

6. Place the dried garlic in a jar with a lid and pour water into the jar's sink to insulate it from air and prevent bacteria from entering. Refill the sink with water about every few days so that the water doesn't evaporate.

Also, a couple more pickling tips:

The first tip: always use new garlic, not stale. Peeling off a few layers of garlic skin allows the flavor to enter better.

The second tip: Salt the garlic to kill the moisture, one can let the garlic into the flavor, the second is to make the garlic pickled out of the texture more crispy.

The third trick: aged vinegar with the aroma of alcohol pickling method, many people only use a kind of vinegar, my family's recipe with two kinds of vinegar, the flavor is more great yo! The basic recipe is 3 pounds of aged vinegar and 1 pound of balsamic vinegar, plus 2 pounds of sugar, marinated for at least 20 days or more can be eaten.

The fourth tip is to pickle garlic containers should be free of water and oil, keep clean, use glass or ceramic jars, do not use plastic containers.

Sugar garlic can be kept in the jar to eat the next year, and then add some vinegar and sugar when pickling new garlic the next year. Flavor above the sugar can be according to their own taste will be new garlic peeled off several layers of outer skin, has been peeled to only a layer of tender skin, can not be peeled again until increased. Pickled garlic juice do not mix too much at once, the amount is basically just barely over the head of garlic can be.