Laba garlic (sweet and sour garlic)

Overview

Every festival has several representative foods! In the Northeast, Laba garlic is regarded as a symbol of the twelfth lunar month. For me, in addition to being full of flavor, it is more of a childhood memory! When I was a kid, my grandma’s family would eat dumplings during the Chinese New Year, and they would have a small plate of Laba garlic. It’s sour and sweet, and it’s great for relieving tiredness! Later, my grandma passed away, and every year when the twelfth lunar month was approaching, my mother would pickle a few bottles. Every time she ate garlic, she would have childhood memories! Sometimes I think that the best way to miss someone is to inherit her craftsmanship, eat the same taste, and the memory slowly emerges!

Tags

• side dishes
• sugar
• vinegar
• garlic

Ingredients

Steps

1. 1 I bought 18 heads of garlic, just enough for my pickling container

2. 2 Peel off the skin and put it into a dry container

3. 3 Put half a pound of sugar into the container, shake the container, and let the sugar seep into every gap

4. 4 Pour in a bottle of mature vinegar, preferably just to cover the garlic

5. 5 Cover tightly and marinate in a cool place for at least 7 days

6. 6 Eat until the garlic turns green