How to Pickle Sweet Garlic for the Best Taste? Traditional Pickling Methods and Benefits of Pickled Vegetables

Sweet garlic is a well-known specialty food of the Jiangsu-Zhejiang-Shanghai and northern regions, a traditional pickled food. Made from garlic, it is white in color and semi-transparent, with a sweet-and-sour, tender and refreshing taste, making it a top-grade pickle. After pickling, sweet garlic must sit for at least 2 months before it can be eaten, and it takes 3 months to be fully pickled. Below, we share the pickling method for sweet garlic.

Sweet garlic is a traditional pickled food made from garlic; it is white in color and semi-transparent, with a sweet-and-sour, tender and refreshing taste, making it a top-grade pickle. Sweet garlic has the benefits of treating long-lasting cough in children, protecting the liver, blocking the synthesis of nitrosamine carcinogens, and killing bacteria, but it should be avoided when eaten together with mango or tonic medicines. Garlic contains a pungent compound called allyl sulfide, whose bactericidal capacity can reach 1/10 that of penicillin; it has a good killing effect on pathogenic bacteria and parasites, and can help prevent flu, prevent wound infection, treat infectious diseases, and expel worms.

Sweet garlic is crisp and delicious and rich in nutrients; it is a food that many people like to eat, and it is a good choice whether served with rice or eaten with hot pot. However, most people think that pickling sweet garlic is especially troublesome and do not like to pickle it themselves, thus missing out on many good opportunities to eat sweet garlic.

The pickling method for sweet garlic is as follows:

Ingredients: 5000g fresh garlic, 3000g white vinegar, 1000g white sugar, 150g salt.

Method:

1. Remove the old skin and roots from the new garlic, soak for 1 to 2 days to remove the pungent taste of the garlic, changing the water at least 2 times during this period, preferably using cool boiled water.

2. Place the soaked garlic upside down and drain for one day.

3. Use a clean container with no water and no oil, preferably glass, and put the peeled garlic into it.

4. Sprinkle with white sugar and salt. There is no need to stir; during pickling it will move down on its own.

5. Then pour in the white vinegar.

6. Cover with the lid, place in a cool place, and it can be eaten after pickling for 2 months.

Tips:

The washed garlic must be dried in the air until dry; sweet garlic made this way is less likely to spoil; be sure to ensure the container has no oil and no water, otherwise the sweet garlic will easily spoil.

If you are pickling sauce-colored sweet garlic, you can use aromatic vinegar instead of white vinegar, or use brown sugar instead of rock sugar; the pickling method is the same as above.

If you want to pickle sweet-and-sour garlic, the proportion of vinegar is larger, and no water is added. Rock sugar : aromatic vinegar = 1:3; there is no need to boil it, just mix it directly. The process is the same as for sweet garlic; after pickling for about one week, it has a sweet-and-sour taste and can be eaten according to personal taste.

The benefits and effects of sweet garlic

Sweet garlic is a delicious recipe; its main ingredients are garlic, salt, brown sugar, vinegar, and so on. This dish can prevent flu, prevent wound infection, treat infectious diseases, and expel worms.

Dietary therapy effects

Garlic is originally a pungent and hot food, and eating too much can easily cause liver heat, but sweet garlic soaked in white vinegar and white sugar not only reduces the spicy taste of the garlic, but its pungent and hot nature also becomes milder; therefore, even people with yin deficiency and excessive fire can eat some. Especially when eating meat foods that contain more fat, eating some sweet garlic can not only remove greasiness but also promote the human body's digestion and absorption.

Medicinal value

1. Garlic water can treat long-lasting cough in children;

2. Sweet garlic served with congee or wine is sweet-and-sour and delicious, with garlic aroma but not spicy; it cuts greasiness and removes fishiness, and aids digestion;

3. Garlic can protect the liver, induce the activity of detoxifying enzymes in liver cells, and can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer;

4. The antioxidant activity of garlic is superior to that of ginseng; regular consumption can delay aging, and for people who are often exposed to lead or prone to lead poisoning, eating it can effectively prevent and treat lead poisoning;

5. Garlic contains a pungent compound called allyl sulfide, whose bactericidal capacity can reach 1/10 that of penicillin; it has a good killing effect on pathogenic bacteria and parasites, and can help prevent flu, prevent wound infection, treat infectious diseases, and expel worms.

Dietary contraindications

1. Avoid eating it together with mango, to avoid inducing jaundice;

2. Sweet garlic is generally not eaten together with tonic medicines.