We all know that garlic has a good antibacterial effect, and eating garlic regularly can effectively prevent various pathogens. Especially in summer, there are many children suffering from diarrhea. You can let children eat more garlic to enhance their resistance and effectively fight against various pathogens. But everyone knows that garlic has a pungent taste, which is not suitable for the taste of the general public. There is a folk method of pickling sweet garlic, which is to pickle it with a mixture of white vinegar and sugar in a certain proportion. The production process is relatively simple, but it also requires careful learning. The following is the pickling method of sweet garlic compiled by the editor for everyone. Those who like sweet garlic can try pickling it yourself in the kitchen.

It’s the season when new garlic is abundant in the market, and also the best time for people to pickle sweet garlic. It is beneficial to eat sweet garlic regularly, as it can prevent the occurrence of various bacterial diseases. Eating it in summer can also prevent heatstroke. So, how should sweet garlic be pickled? I will write out the pickling method of sweet garlic later. You who like sweet garlic can learn it carefully.

Materials for pickling sweet garlic

When pickling sweet garlic, you need to prepare fresh white garlic, as well as an appropriate amount of white vinegar and sugar. The ratio of white vinegar to sugar is three to two. In addition, you also need to prepare an appropriate amount of edible salt and clean glass bottles.

Steps for pickling sweet garlic

1. Prepare the white garlic and peel off the outer layer of old skin, then use a knife to trim the root, and also cut the stem with scissors, leaving only one centimeter.

2. Put clean water in the basin, then add an appropriate amount of edible salt and mix well to get salt water. Put the processed garlic into the water for soaking, which should be two to three days, and you can also change the water twice in the middle.

3. After soaking the garlic in salt water, its texture will be crispier, and the pungency will be reduced. After soaking, take out the garlic, drain the water from the top, and let it dry for at least four to five hours. This is when all the residual salt water will be drained out.

4. Prepare white vinegar and sugar in proportion, mix them together to make sugar garlic water, and then pour them into the bottle for pickling garlic. Finally, put the garlic with the water removed into the bottle, making sure the sugar and vinegar water covers the garlic. Seal the bottle, shake it once a day, and after ten days, the garlic will be flavorful. After twenty days, the sweet garlic will taste the best, sweet and sour, delicious and crisp.