1. Method 1: Raw materials: 100kg fresh garlic, 10kg vinegar, 20kg sugar, 20kg salt.
2. When fresh garlic is close to maturity, it is suitable.
3. How to do it: cut off the hairy root of fresh garlic, leave 1 inch of garlic stem, and peel off the dry skin.
4. After cleaning, put it into the cylinder.
5. Put 5 jin of salt into 100 jin of garlic and marinate it for one and a half days, and pour the jar three times.
6. Remove the salt water, soak it in clean water for 3 days, change the water once a day, take it out of the tank and drain it for the second pickling.
7. Put the first pickled garlic into a new jar, (meaning no raw material jar) 15 jin salt for 100 jin garlic, 20 jin sugar (or 5 yuan saccharin) and 20 jin cold boiled water, put the jar in a cool place, and make it in about 20 days.
8. According to local eating habits, add about 10 jin of rice vinegar 3 days before eating.
9. 2. Method 2: Raw materials: 100 kg garlic, 31 kg sugar, 23 kg vinegar, 6 kg salt, and appropriate osmanthus.
10. Preparation method: cut off the root of garlic, peel off the old skin (about 2-3 layers), leave 2-3 layers of tender skin, soak in clean water, change the water the next day, and dry it the third day.
11. Put the dried garlic into the jar, pour the boiled sweet and sour salt brine into the garlic jar, and sprinkle with osmanthus.
12. The cylinder shall be inverted once every 3-4 days, and the finished product shall be sealed for two months after the cylinder is inverted for 3-4 times.
13. 3. Method 3: 5 jin garlic needs 2.5 jin vinegar and 0.3125 jin sugar.
14. Main ingredient: 800g garlic (white).
15. Seasonings: 50g white granulated sugar, 400g vinegar, 400g soy sauce, 5g Chinese prickly ash.
16. Steps: First, remove a part of the stem of white garlic (processed) properly, then peel off two layers of skin, soak in clean water for 7 days, change the water once a day, and then remove it to dry until the skin appears wrinkles in the fashion arena.
17. Next, mix sugar, vinegar, soy sauce and pepper into juice, pour it into the garlic jar, cover it tightly, and it will be ready in about 30 days.
