How to pickle sweet garlic? A detailed introduction to two preparation methods

Method 1: Choose purple-skin garlic, remove the fibrous roots, leave 1.5 cm of the garlic stalk, peel off 1-2 layers of outer skin, and wash clean. For every 100 kg of garlic, prepare 3 kg of salt and 3 kg of clean water. When putting it into the jar, add one layer of garlic and one layer of salt, and sprinkle a little clean water. To make it easier to turn the jar, add water to the jar on the night the garlic goes in, until the water is level with the garlic. After adding water, stir and turn once by hand, and turn it again the next morning. Starting from the 3rd day after going into the jar, for 3 consecutive days, change the water once a day to remove the spicy taste. Take it out, drain the water for 1 night, and put it into the crock the next day. For every kg of garlic, add 500 g of white sugar, 25 g of salt, and a little water. Seal the crock well and place it in a cool place. Every other day, open the seal to release gas once from 8 p.m. to 5 a.m. the next day, for a total of 5-6 times, and be careful to prevent flies when releasing gas. From the time the crock is sealed, roll the crock once every morning and evening, and after 2 months, it is ready to eat.

Method 2: Remove the fibrous roots from the garlic bulbs, peel off 2 layers of outer skin, leave about 2 cm of the garlic stalk, and soak in clean water for 7 days, changing the water 3 times, to remove the astringent and spicy taste of the garlic bulbs. For the 1st soaking, change the water after 3 days; for the 2nd soaking, change the water after 2 days; for the 3rd soaking, a piece of ice may be added (any size) to lower the water temperature and speed up the removal of the remaining pungent taste of the garlic bulbs. After soaking, take them out, drain the water, then for every 100 kg of garlic add 1.9 kg of salt, cure for 1 day, turning the jar once in between. Then take them out of the jar and sun-dry for 6 hours, until the garlic bulbs no longer drip water when tightly squeezed, then move them to a cool, ventilated place, turning and stirring frequently, and after cooling, put them into crocks for sugar curing. Generally, each crock holds 20 kg of garlic bulbs, add 125 g of osmanthus flowers and 8.3 kg of white sugar, then pour in the pre-prepared broth (4 kg of clean water, 250 g of high vinegar, 275 g of salt), use 1 piece of lotus leaf (or banana leaf), 1 piece of oilcloth and 1 piece of white cloth to seal the crock mouth tightly, and place it in a cool place. Roll the crock once a day to speed up the dissolving of the sugar; release gas once every other day, opening the seal for 6 hours each time. After 40 days, it is ready to eat.