What are the methods of pickling garlic

Choose larger fresh garlic, cut off the garlic stems and fibrous roots, peel off the outer coarse skin, and soak in clean water for 5 to 7 days, changing the water once a day. Then marinate in the ratio of 500 grams of garlic to 100 grams of salt for three days, and then take it out to dry. Then it can be marinated in the ratio of 300 grams of brown sugar, 50 grams of vinegar, and 600 grams of water for a week.

Processing of Sichuan Pickled Garlic

Harvest the garlic before and after Lixia, trim off the roots, peel off the 2-3 layers of the epidermis, leave the fake stem 5 cm, wash and dry. Add 4 kilograms of salt to 50 kilograms of water, boil and cool, add 50 grams of Chinese pepper, 1 kilogram of red pepper, 1.5 kilograms of ginger, and 1.5 kilograms of wine to make a marinade. Then put the whole garlic in a jar or bubble jar, pour the marinade, and cover and seal. Generally, it will be ready after 10 days of fermentation at room temperature.

The processing of spiced sweet and sour garlic