I grew up with my grandparents and my grandmother will pickle sugar and garlic every year. It seems to be the habit of the northerners. So every summer table has a small bowl with a mouthful, with a few black sugar and garlic in it, Grandpa and Dad love to eat.
Buy the new garlic of the year, remove the long stems of garlic, garlic skin, and the dirty bottom of the garlic.
Wash the cleaned garlic, then use water ( tap water) to soak for 24 hours, change the water in the middle.
After the garlic is removed, the water is dried, salted for 2 days, and mixed twice a day. The marinated garlic is dehydrated and placed in a clean, oil-free container that can be sterilized with white wine. Do not use water when picking garlic.
Take a clean, oil-free pot, pour in vinegar and sugar until the sugar is completely dissolved. Pour into a container of garlic and cover the garlic. The glass jar is sealed and placed in a cool, dry and dark place.
It can be eaten after 3 days, but the garlic is still very spicy. It can be marinated in about 20 days. I usually eat it after one month. Can eat for a long time.