White garlic soaked in vinegar

White garlic soaked in vinegar

Overview

I've been having a bad cold these past few days, so I thought that the vinegar-pickled garlic I made in June should be edible. When I opened the lid, the garlic smell overflowed. Share with friends who like to eat garlic

Tags

Ingredients

Steps

  1. Keep materials cold and ready

    White garlic soaked in vinegar step 1

  2. Clean fresh white garlic and dry it in the shade. (It is best to use late garlic. The garlic sprouts are relatively tender when they are pulled out about 4 days after they are pulled out.)

    White garlic soaked in vinegar step 2

  3. Clean and drain the canned garlic, and there should be no moisture in the bottle. Pour in the garlic 70% full.

    White garlic soaked in vinegar step 3

  4. Add sugar

    White garlic soaked in vinegar step 4

  5. Add rock sugar

    White garlic soaked in vinegar step 5

  6. Rice vinegar

    White garlic soaked in vinegar step 6

  7. I found a piece of clean gauze, put a plastic film on it, and tied the mouth of the bottle tightly

    White garlic soaked in vinegar step 7

  8. I moved Gungun when I had nothing to do. You can eat it after 6 months

    White garlic soaked in vinegar step 8