This year's sweet garlic has been marinated for a while, only time to sort out the recipes, is salted according to the mother's method, sour and sweet, my family will pickle a jar every year, can be put for 2 years without deterioration; unified answer 1 control Water control can be done, a little water drops does not matter, because there is no water in the soup, high concentration of sugar and vinegar can play a role in antiseptic. 2 It does not matter whether the seal is sealed or not. 3 If the garlic is old, it will be marinated for a while. 4 The role of soy sauce is toning, just add it according to your preference. 5 It is normal for garlic to turn blue-green. It is not mildew...not moldy...6 The soup is not watered, no heating, vinegar heating will volatilize
The first step is to clean up the garlic: peel off the old skin with the new garlic, peel off until you can see the first layer of garlic cloves, cut off the old skin and the roots together, and cut off the tip of the garlic stem to the dirt. I am 13 Jinan new garlic, peeled off the garlic 10 pounds. Tips: 1, the old skin is peeled off as much as possible, it is easier to taste; 2, the garlic stems are more reserved, easy to peel when eating;
The second step, cleaning and soaking: clean the clean garlic water twice, wash the floating soil, add 10 bags of salt (about 175g), add water to soak for 24 hours, the water should be as far as possible through the garlic, stir in the middle Make soaking evenly;
10 pounds of garlic soaked in two pots...
The third step is to adjust the juice: the next day, you can adjust the juice. Before the juice is adjusted, remove the garlic and drain it. Use a pot with no oil. The vinegar and sugar are placed in the pot at a ratio of 2:1. Bag salt and a bag of soy sauce (about 300ml), do not water, do not water... stir well, stir well, the juice should be the color of cola. Tips: 1, vinegar can be used to brew vinegar or sweet-scented vinegar vinegar, can not be used vinegar, taste too heavy, can not be used white vinegar, color is not good; 2, white sugar is best to use cotton sugar 3, soy sauce is mainly for color, the best Use soy sauce soy sauce, soy sauce can also be used, but to put a little less, the soy sauce color is too light.
The fourth step, pickling: find an oil-free clean jar (please ignore my broken old jar.....), drain the garlic into the jar.
Pour the adjusted juice into the jar. The juice should be over the garlic, covered and kept without sealing. At the beginning, the garlic on the upper layer will float up. Stir the day before pickling to make the marinade even.
It can be eaten in about 20 days, but it is still a little spicy. It will be completely OK after one month. The picture is the finished product that was marinated last year.
1, pickled sweet garlic should be amber, the taste is crisp; 2, if the juice is not enough to use once, then you can adjust and add, as long as the ratio of sweet and sour can be kept, soy sauce, add salt, No need to add more; 3, pickled garlic juice can put more, pickled sweet garlic juice is the secret weapon to eat cold noodles and make juice in summer, the taste is very amazing; 4, my family has been used vinegar is The brewed vinegar with a total acid content of 3.5 (generally marked on the package) is for your reference only;