The weather is warmer. I went to the supermarket to see that there are fresh garlic. Generally, the middle and late May is the season when fresh garlic is on the market. Mom buys a lot of fresh garlic every year, which is the kind of roots and leaves with long length. The taste of sour, sweet and spicy sweet garlic made by my mother has now been married to Anhui. I miss the taste of my mother and share the recipe of my mother’s sweet garlic. My mother’s taste is my first recipe. I hope everyone likes it.
Peel the garlic to the roots, keep the garlic stems longer, wash with water
Slightly cut the washed garlic stalks a little, then sterilize with boiling water: boil the water, stir the garlic into the boiling water and immediately remove it, let it cool and set aside.
The amount of the above material is the amount of garlic used. According to the actual weight of the garlic you are picking, calculate the amount of sugar, vinegar and salt used. Put all the ingredients together into the pot and melt the sugar. After the pot is boiled, pour it out and let it cool.
Put the sterilized cold garlic and cold sweet and sour salt in a container and marinate it. It can be tasted in about 20 days. It will be a little spicy. It can be eaten after pickling for one month!
1. Wash the garlic stems with a long part of water and then cut them off to prevent cold water from entering the garlic. 2, the amount of material used is a pound of new garlic used in the amount of material, in order to facilitate the calculation of materials according to the actual amount of pickled garlic. 3, pickled garlic is generally used with jars or cylinders, without sealing, cover can be