Pickled Candied Garlic

Overview

Although it’s a little out of season, I can’t help but share the pickled candied garlic I made in spring. Eat hot pot in winter, with a few pieces of candied garlic, it's crispy and refreshing. What's more, the nutritional value and health care value of garlic are well known to everyone.

Tags

• hot dishes
• pickles with soy sauce
• common dishes
• old man
• winter recipes
• fast food
• full banquet of manchu and han dynasties
• dinner
• rice vinegar
• sugar
• white vinegar
• garlic

Ingredients

Steps

1. 1 Choose purple-skinned garlic that is relatively tender. White-skinned garlic is also acceptable, but purple-skinned garlic is best;

   

2. 2 Peel off the outer layer of old skin, cut off a section of garlic, cut off the dirty section at the base, and clean it;

   

3. 3 Soak in light salt water for more than 24 hours, changing the water two to three times in between;

   

4. 4 After soaking the garlic, dry it with the head down;

   

5. 5 Put the whole code into a glass sealed bottle or earthen jar. There will be a lot of space in the bottle. Fill it with broken garlic cloves. The broken garlic cloves should also be peeled;

   

6. 6 Add granulated sugar, I used brown sugar, the amount is about one head of garlic and one teaspoon of sugar;

   

7. 7 Pour in the rice vinegar until the garlic is covered (you can also add a little salt or not, there is no big difference);

   

8. 8 If you want to eat white, use white vinegar (of course brewed white vinegar);

   

9. 9 Store in an airtight container without shaking, just let the sugar melt slowly on its own. It will be ready to eat in three to four weeks!