A detailed guide to pickling sweet garlic: this method makes it crisp, sweet and super delicious

It is once again the season when new garlic hits the market, so buy some to make sweet pickled garlic, sweet and sour and full of flavor. If the sweet garlic is made well, it will be crisp and sweet and will not spoil even after a year, as long as you strictly make sure there is no oil in the process. Below, the editor will introduce the pickling method for sweet garlic.

Ingredients needed: 1000 grams of new garlic, 300 grams of white sugar, 900 grams of rice vinegar, 50 grams of salt, 1000 milliliters of clear water,

Step 1: Peel off the old skin of the new garlic until the first layer of cloves is visible, cut off the old skin and root tendrils together, trim off a little of the part where the tip of the garlic stem is stained with soil, then separate it into individual cloves.

Step 2: Soak in clear water for 2 days, changing the water once or twice a day, mainly to remove the spicy taste of the garlic. After two days, scoop out and drain the water, remove the floating skin, sprinkle salt evenly, arrange a layer of garlic and sprinkle a layer of salt, dry-cure without adding water, turn it once or twice a day so the salt is evenly distributed, and cure for 4 days.

Step 3: Put the cured garlic heads on a steaming rack to drain off the water. Put 300 grams of white sugar into a basin, then add three times the amount of rice vinegar, that is, 900 grams of rice vinegar. Use an egg whisk to stir the white sugar until it dissolves.

Step 4: Use a large oil-free and water-free bottle to place the garlic heads into it. Then pour in the mixed liquid of sugar and vinegar until it covers the garlic heads, cover with the lid and leave it in a cool place to pickle for at least one month.