When I was a child, when new garlic and garlic were on the market every year, my grandmother and my mother would pick up some sweet and sour garlic and garlic. From the day of pickling, I began to look forward to when I could serve on the table. It was really good to eat with porridge. eat. My grandmother has been away for a few years because of her busy work, so she didn’t have time to pickle the garlic. I suddenly wanted to eat this year. I called back and asked my mom’s detailed pickling process. I used to pickle a bottle. One week passed. The garlic moss faded in color, and the lid was tasted and tasted exactly the same as in the memory.
Wipe the garlic with a damp cloth and cut it into 3 cm segments.
Sliced segments sprinkled with salt
Marinated to garlic effluent
Start rubbing the garlic with your hands repeatedly, because the garlic moss is slower to salt, so that the salt can dissolve quickly, remove the spicy garlic, and squeeze out the excess water, so that the salt of the pickled garlic can be brought out, not so salty
Raw soy sauce, vinegar, and sugar are adjusted in a ratio of 1:3:3, and poured into a pot to boil.
The seasoning is boiled and poured into a bowl for cooling.
The good garlic moss is put into the glass bottle.
Pour the cooled seasoning juice
Use a spoon to compact the garlic
Cover it for a week and you can eat it.
For glass bottles to be sealed, be sure to clean them and dry them. Wipe the garlic with a damp cloth to dry faster than the cleaning, choose a tender garlic moss. Seasoning juice boiled and cooled, it is not easy to deteriorate Keep oil-free during the whole process, no raw water